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

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

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%...

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Bibliographic Details
Main Authors: 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, Paulo Sérgio DALMÁS, Marta Suely MADRUGA, Maria Manuela Estevez PINTADO
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
chitosan
chitosan-glucose
functional meat product
fat reduction
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132&lng=en&tlng=en

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