RESUMO
Goat meat is extensively known for its interesting nutritional value and for being an important source of protein with high quality. Its food derivatives are, therefore, a good alternative to develop new products addressed to health conscious consumers. In this work, a healthier goat product, namely, a low fat fresh sausage, was produced with the objective of evaluating the effect of inclusion of chitosan on quality, stability and shelf life. Sausages containing 2% chitosan were formulated with different fat levels (5%, 12.5% and 20%, w/w) and stored at 4 °C for 15 days. Results indicated the incorporation of 2% (w/w) chitosan was technologically feasible, due to the reduction of microbial growth and lipid oxidation, as well as the enhancement of red color. Additionally, the treated samples improved all the characteristics associated with cooking, showing the ability to bind water and fat and acquiring a firmer texture compared with control samples. Additionally, the reduction of fat content is technologically feasible without negative influences on the final product.
Assuntos
Quitosana/química , Culinária , Dieta com Restrição de Gorduras , Gorduras na Dieta/análise , Conservantes de Alimentos/química , Qualidade dos Alimentos , Produtos da Carne/análise , Animais , Fenômenos Químicos , Dieta com Restrição de Gorduras/etnologia , Enterobacteriaceae/crescimento & desenvolvimento , Enterobacteriaceae/isolamento & purificação , Estudos de Viabilidade , Armazenamento de Alimentos , Fungos/crescimento & desenvolvimento , Fungos/isolamento & purificação , Cabras , Dureza , Produtos da Carne/microbiologia , Oxirredução , Pigmentos Biológicos/análise , Pigmentos Biológicos/química , Portugal , Análise de Componente Principal , Refrigeração , Leveduras/crescimento & desenvolvimento , Leveduras/isolamento & purificaçãoRESUMO
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.