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.
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2020
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oai:scielo:S0101-206120200001001322020-05-29Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf lifeAMARAL,Deborah Silva doCARDELLE-COBAS,AlejandraDIAS,Celina de Castro QuerinoLIMA,Darlinne Amanda SoaresPEREIRA,Sérgio de FerreiraARCANJO,Naciza Maria de OliveiraDALMÁS,Paulo SérgioMADRUGA,Marta SuelyPINTADO,Maria Manuela Estevez chitosan chitosan-glucose functional meat product fat reduction 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.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.40 n.1 20202020-03-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132en10.1590/fst.34018 |
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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 |
| spellingShingle |
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 Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life |
| author_facet |
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 |
| author_sort |
AMARAL,Deborah Silva do |
| title |
Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life |
| title_short |
Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life |
| title_full |
Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life |
| title_fullStr |
Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life |
| title_full_unstemmed |
Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life |
| title_sort |
low fat goat meat sausage with chitosan-glucose maillard reaction product: impact on quality and shelf life |
| description |
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. |
| publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| publishDate |
2020 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132 |
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