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BIBTEX RIS

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

2019; Sociedade Brasileira de Ciência e Tecnologia de Alimentos; Volume: 40; Issue: 1 Linguagem: Inglês

10.1590/fst.34018

1678-457X

Deborah Silva do Amaral, Alejandra Cardelle‐Cobas, Celina de Castro Querino Dias, Darlinne Amanda Soares Lima, Sérgio De Ferreira PEREIRA, Naciza Maria De Oliveira ARCANJO, P.S. Dalmás, Marta Suely Madruga, Manuela Pintado,

Protein Hydrolysis and Bioactive Peptides

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.