Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life

Abstract Low fat fresh goat sausages based on chitosan (LMWC) and derivative chitosan (LMWC-Glc) were developed aiming to produce a functional food product evaluating the effect of inclusion of these compounds on quality, stability and shelf life. Goat sausages (10% pork fat) were formulated with 2% (w/w) of LMWC or LMWC-Glc and stored at 4 °C during 21 days. Results indicated that incorporation of LMWC-Glc and LMWC is technologically feasible, originating a potential functional product with low fat content, besides the positive impact on microbial safety. The modified LMWC (towards better solubility and lower adstringency) incorporated at 2% as functional ingredient maintained positive effect on antimicrobial, nutrional, textural and sensory performance. The results also proved that derivative chitosan may also be a promising strategy for improving the quality and extending the shelf life of low fat goat sausage.

Bibliographic Details

Main Authors:	AMARAL,Deborah Silva do, CARDELLE-COBAS,Alejandra, DIAS,Celina de Castro Querino, LIMA,Darlinne Amanda Soares, PEREIRA,Sérgio de Ferreira, ARCANJO,Naciza Maria de Oliveira, DALMÁS,Paulo Sérgio, MADRUGA,Marta Suely, PINTADO,Maria Manuela Estevez
Format:	Digital revista
Language:	English
Published:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2020
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132
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