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Goat sausages containing chitosan towards a healthier product: microbiological, physicochemical textural evaluation

2016Journal article Restricted access
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dc.contributor.authorAmaral, Deborah S. do
dc.contributor.authorCardelle-Cobas, Alejandra
dc.contributor.authorNascimento, Bárbara M. S. do
dc.contributor.authorMadruga, Marta S.
dc.contributor.authorPintado, M. E.
dc.date.accessioned2017-10-13T09:22:56Z
dc.date.available2017-10-13T09:22:56Z
dc.date.issued2016
dc.description.abstractGoat meat is extensively known for its interesting nutritional value and for being an important source of protein with high quality. Its food derivatives are, therefore, a good alternative to develop new products addressed to health conscious consumers. In this work, a healthier goat product, namely, a low fat fresh sausage, was produced with the objective of evaluating the effect of inclusion of chitosan on quality, stability and shelf life. Sausages containing 2% chitosan were formulated with different fat levels (5%, 12.5% and 20%, w/w) and stored at 4 °C for 15 days. Results indicated the incorporation of 2% (w/w) chitosan was technologically feasible, due to the reduction of microbial growth and lipid oxidation, as well as the enhancement of red color. Additionally, the treated samples improved all the characteristics associated with cooking, showing the ability to bind water and fat and acquiring a firmer texture compared with control samples. Additionally, the reduction of fat content is technologically feasible without negative influences on the final product.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAMARAL, Deborah S. do; CARDELLE-COBAS, Alejandra; NASCIMENTO, Bárbara M. S. do; MADRUGA, Marta S.; PINTADO, M. E. - Goat sausages containing chitosan towards a healthier product: Microbiological, physicochemical textural evaluation. Food & Function. ISSN 2042-650X. Vol. 7, n.º 9 (2016), p. 4020-4029pt_PT
dc.identifier.doi10.1039/C6FO00653Apt_PT
dc.identifier.eid84987858852
dc.identifier.pmid27711901
dc.identifier.urihttp://hdl.handle.net/10400.14/23074
dc.identifier.wos000384254100037
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationNEW PREBIOTIC INGREDIENTES BASED ON CHITOSAN
dc.titleGoat sausages containing chitosan towards a healthier product: microbiological, physicochemical textural evaluationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleNEW PREBIOTIC INGREDIENTES BASED ON CHITOSAN
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PEst-OE%2FEQB%2FLA0016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F90069%2F2012/PT
oaire.citation.endPage4029
oaire.citation.issue9
oaire.citation.startPage4020
oaire.citation.titleFood and Functionpt_PT
oaire.citation.volume7
oaire.fundingStream3599-PPCDT
person.familyNameCardelle Cobas
person.familyNamePintado
person.givenNameAlejandra
person.givenNameMaria Manuela
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-1271-513X
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridK-7183-2017
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id9736687700
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication48ad3ed1-3a70-42fa-b935-e8ef001f6cce
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscovery48ad3ed1-3a70-42fa-b935-e8ef001f6cce
relation.isProjectOfPublication76842dfa-b675-443a-843b-f9555a0a9199
relation.isProjectOfPublication49b3f401-449b-47ee-b6b6-81b900abd740
relation.isProjectOfPublication.latestForDiscovery49b3f401-449b-47ee-b6b6-81b900abd740

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