| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 8.72 MB | Adobe PDF |
Advisor(s)
Abstract(s)
A recente alegação de saúde permitida pela EFSA do efeito
hipocolesterolémico da quitosana quando consumido em concentrações de 3 g/dia,
abriu a possibilidade de desenvolver novos alimentos funcionais. Além disso, estudos
crescentes de quitosana como polissacarídeo antimicrobiano alimentar com
características antioxidantes aumentam o potencial deste ingrediente no
desenvolvimento de novos alimentos. A mortadela é um produto muito consumido
pela comunidade portuguesa, com matriz complexa e com necessidade de melhoria de
imagem nutricional em particular na redução do teor de gordura.
Assim o desafio proposto neste trabalho, consiste em desenvolver uma mortadela com
incorporação de 3 g de quitosana numa dose diária e com perfil nutricional melhorado
pela redução de gordura, que permita a alegação do efeito hipocolesterolémico da
quitosana. Além disso, o impacto da redução de gordura e adição da quitosana na
qualidade da mortadela e estabilidade microbiológica, ao longo do período de
armazenamento, também foi avaliado. A quitosana utilizada foi a de origem fúngica
de alto peso molecular para minimizar o impacto sensorial do produto e evitar o de
origem de camarão pelas implicações de alergenicidade associadas.
Neste trabalho desenvolveram-se três formulações de mortadela, a primeira com a
formulação de mercado da empresa, a segunda com redução de 30% de gordura e
adição de quitosana (1.5 g/100 g) e a terceira formulação apenas com a redução do
conteúdo em gordura em 30%. As mortadelas desenvolvidas foram armazenadas a 4
°C durante 180 dias e durante esse período foram avaliadas as características
microbiológicas, físico-químicas (cor, textura, pH, teor de humidade e atividade da
água) e sensoriais. A quitosana não alterou significativamente as qualidades do
produto relativamente às propriedades intrínsecas do mesmo, obtendo assim uma
mortadela com uma formulação com alegacão com teor reduzido de gordura, e com
uma melhor avaliação por parte do painel sensorial.
Assim sob o ponto de vista comercial, a solução proposta permite a empresa criar um
produto com melhor qualidade sensorial do que o atual, mas com teor reduzido de
gordura, e com efeito hipocolesterolémico, indo de encontro às necessidades do
consumidor atual.
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.
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.