TY - JOUR
T1 - Development of a low fat fresh pork sausage based on chitosan with health claims
T2 - impact on the quality, functionality and shelf-life
AU - Amaral, Deborah S. do
AU - Cardelle-Cobas, Alejandra
AU - Nascimento, Bárbara M. S. do
AU - Monteiro, Maria J.
AU - Madruga, Marta S.
AU - Pintado, Maria Manuela E.
PY - 2015/8/1
Y1 - 2015/8/1
N2 - A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.
AB - A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.
UR - http://www.scopus.com/inward/record.url?scp=84938816461&partnerID=8YFLogxK
U2 - 10.1039/c5fo00303b
DO - 10.1039/c5fo00303b
M3 - Article
C2 - 26158872
AN - SCOPUS:84938816461
SN - 2042-6496
VL - 6
SP - 2768
EP - 2778
JO - Food & function
JF - Food & function
IS - 8
ER -