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%...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
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
Formato: Artigo
Idioma:Inglês
Publicado em: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Colecção:Food Science and Technology
Assuntos:
chitosan
chitosan-glucose
functional meat product
fat reduction
Acesso em linha:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132&lng=en&tlng=en
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados