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: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132
Resumo: 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.
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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 reductionAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132Food Science and Technology v.40 n.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.34018info:eu-repo/semantics/openAccessAMARAL,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 Estevezeng2020-05-29T00:00:00Zoai:scielo:S0101-20612020000100132Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
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.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 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.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.34018
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
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 Food Science and Technology v.40 n.1 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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