Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life

Detalhes bibliográficos
Autor(a) principal: Amaral, Deborah Silva do
Data de Publicação: 2020
Outros Autores: 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
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/29150
Resumo: 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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spelling Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf lifeChitosanChitosan-glucoseFunctional meat productFat reductionLow 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.Sociedade Brasileira de Ciência e Tecnologia de AlimentosVeritati - Repositório Institucional da Universidade Católica PortuguesaAmaral, 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 Estevez2020-01-09T11:11:57Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/29150engAmaral, 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 Technology0101-206110.1590/fst.340181678-457X85081633234000519603700017info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-12-05T01:36:37Zoai:repositorio.ucp.pt:10400.14/29150Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:23:22.395299Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
title Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
spellingShingle Low fat goat meat sausage with chitosan-glucose Maillard reaction product: impact on quality and shelf life
Amaral, Deborah Silva do
Chitosan
Chitosan-glucose
Functional meat product
Fat reduction
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
author Amaral, Deborah Silva do
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_role author
author2 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
author2_role author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv 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
dc.subject.por.fl_str_mv Chitosan
Chitosan-glucose
Functional meat product
Fat reduction
topic Chitosan
Chitosan-glucose
Functional meat product
Fat reduction
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-09T11:11:57Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/29150
url http://hdl.handle.net/10400.14/29150
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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
0101-2061
10.1590/fst.34018
1678-457X
85081633234
000519603700017
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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