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| 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. |
| 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.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chitosan; Chitosan-glucose; Functional meat product; Fat reduction. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132 |
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| 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. |
| 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.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chitosan; Chitosan-glucose; Functional meat product; Fat reduction. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028109 |
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