The recent approval by the EFSA regarding the hypocholesterolemic effect of chitosan when ingested in an amount of 3g per day, allowed the possibility of developing new functional foods. Furthermore, the increasing number of studies of chitosan as an antimicrobial polysaccharide, a compound with antioxidant characteristics increased this ingredients’ potential in the development of new foods. Mortadella is a highly consumed product by the Portuguese community with a complex matrix and in need of an improved nutritional image particularly in regards to its fat content. Thus, the goal of this work was to develop a mortadella with an incorporation of 3 g of chitosan in a daily dose and with an improved nutritional profile by a reduction of fat content, which conveys the health claim regarding chitosan’s hypocholesterolemic effect. Furthermore, the impact caused by the reduction of fat and the addition of chitosan on the mortadella’s quality and its microbiological stability were also assessed. The chitosan used was of fungal origin with high molecular weight in order to minimize the products’ sensory impact and avoid chitosan obtained from shrimp to circumvent the allergenic implications associated with it. In this work three different mortadela formulations were developed, the first one included the company’s market formulation, the second one had a 30% fat reduction and addition of chitosan (1.5 g/100 g) and the third formulation only had had a 30% fat reduction . The mortadela samples were stored at a temperature of 4 ºC for 180 days and during this period their microbiological, physical chemistry (color, texture, pH, and humidity content and water activity) and sensory characteristics were assessed. The chitosan did not significantly alter the products’ qualities regarding its intrinsic properties, thus obtaining a mortadela with a formulation that permited a health claim, with reduced level of fat and a better appreciation by the sensory panel. Thus under a commercial point of view, the company would be able to produce a product with a better sensory quality than the current product, but with a lower level of fat and a health claim of hipocholesterolemic effect and so responding to the demand of current consumer.
Date of Award | 14 Jul 2016 |
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Original language | Portuguese |
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Awarding Institution | - Universidade Católica Portuguesa
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Supervisor | Mónica Loureiro (Supervisor) & Maria Manuela Pintado (Co-Supervisor) |
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- Mestrado em Engenharia Alimentar
Otimização da qualidade da mortadela com adição de quitosana
Ganilho, D. (Student). 14 Jul 2016
Student thesis: Master's Thesis