Issue 8, 2015

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

Abstract

A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.

Graphical abstract: Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

Article information

Article type
Paper
Submitted
23 Mar 2015
Accepted
26 May 2015
First published
18 Jun 2015

Food Funct., 2015,6, 2768-2778

Author version available

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

D. S. do Amaral, A. Cardelle-Cobas, B. M. S. do Nascimento, M. J. Monteiro, M. S. Madruga and M. M. E. Pintado, Food Funct., 2015, 6, 2768 DOI: 10.1039/C5FO00303B

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