Publication
Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
| dc.contributor.author | Amaral, Deborah Silva do | |
| dc.contributor.author | Cardelle-Cobas, Alejandra | |
| dc.contributor.author | Dias, Celina de Castro Querino | |
| dc.contributor.author | Lima, Darlinne Amanda Soares | |
| dc.contributor.author | Pereira, Sérgio de Ferreira | |
| dc.contributor.author | Arcanjo, Naciza Maria de Oliveira | |
| dc.contributor.author | Dalmás, Paulo Sérgio | |
| dc.contributor.author | Madruga, Marta Suely | |
| dc.contributor.author | Pintado, Maria Manuela Estevez | |
| dc.date.accessioned | 2020-01-09T11:11:57Z | |
| dc.date.available | 2020-01-09T11:11:57Z | |
| dc.date.issued | 2020 | |
| dc.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. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | 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 | pt_PT |
| dc.identifier.doi | 10.1590/fst.34018 | pt_PT |
| dc.identifier.eid | 85081633234 | |
| dc.identifier.eissn | 1678-457X | |
| dc.identifier.issn | 0101-2061 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/29150 | |
| dc.identifier.wos | 000519603700017 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | pt_PT |
| dc.relation | NEW PREBIOTIC INGREDIENTES BASED ON CHITOSAN | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Chitosan | pt_PT |
| dc.subject | Chitosan-glucose | pt_PT |
| dc.subject | Functional meat product | pt_PT |
| dc.subject | Fat reduction | pt_PT |
| dc.title | Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.awardTitle | NEW PREBIOTIC INGREDIENTES BASED ON CHITOSAN | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT | |
| oaire.awardURI | info:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F90069%2F2012/PT | |
| oaire.citation.title | Food Science and Technology | pt_PT |
| oaire.fundingStream | 5876 | |
| person.familyName | Amaral | |
| person.familyName | Cardelle Cobas | |
| person.familyName | de Castro Querino Dias | |
| person.familyName | Madruga | |
| person.familyName | Pintado | |
| person.givenName | Deborah | |
| person.givenName | Alejandra | |
| person.givenName | Celina | |
| person.givenName | Marta | |
| person.givenName | Maria Manuela | |
| person.identifier | 456608 | |
| person.identifier.ciencia-id | 2F13-AAE0-3405 | |
| person.identifier.orcid | 0000-0003-2345-4876 | |
| person.identifier.orcid | 0000-0002-1271-513X | |
| person.identifier.orcid | 0000-0002-6576-5683 | |
| person.identifier.orcid | 0000-0002-8619-3178 | |
| person.identifier.orcid | 0000-0002-0760-3184 | |
| person.identifier.rid | K-7183-2017 | |
| person.identifier.rid | F-5696-2013 | |
| person.identifier.scopus-author-id | 9736687700 | |
| person.identifier.scopus-author-id | 7004483898 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.identifier | http://doi.org/10.13039/501100001871 | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| project.funder.name | Fundação para a Ciência e a Tecnologia | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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