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%...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: 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
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Cyfres:Food Science and Technology
Pynciau:
chitosan
chitosan-glucose
functional meat product
fat reduction
Mynediad Ar-lein:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100132&lng=en&tlng=en
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