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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Chitosan Chitosan-glucose Functional meat product Fat reduction
Contexto Educativo
Citação
Amaral, D. S. D., Cardelle-Cobas, A., Dias, C. D. C. Q., Lima, D. A. S., Pereira, S. D. F., Arcanjo, N. M. D. O., ..., Pintado, M. M. E. (2019). Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life. Food Science and Technology
Editora
Sociedade Brasileira de Ciência e Tecnologia de Alimentos