title: Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation.
abstract: 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.
authors.affiliation: DEA - Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
authors.forename: Deborah S
authors.initials: DS
authors.lastname: do Amaral
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal. mpintado@porto.ucp.pt.
authors.forename: Alejandra
authors.initials: A
authors.lastname: Cardelle-Cobas
authors.affiliation: DEA - Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
authors.forename: Bárbara M S
authors.initials: BM
authors.lastname: do Nascimento
authors.affiliation: DEA - Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil.
authors.forename: Marta S
authors.initials: MS
authors.lastname: Madruga
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital, Apartado 2511, 4202-401 Porto, Portugal. mpintado@porto.ucp.pt.
authors.forename: Maria Manuela E
authors.initials: MM
authors.lastname: Pintado
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D048271:Chitosan / Q000737:chemistry*; D003296:Cooking; D018752:Diet, Fat-Restricted / Q000208:ethnology; D004041:Dietary Fats / Q000032:analysis*; D004755:Enterobacteriaceae / Q000254:growth & development / Q000302:isolation & purification; D005240:Feasibility Studies; D005520:Food Preservatives / Q000737:chemistry*; D063427:Food Quality; D061353:Food Storage; D005658:Fungi / Q000254:growth & development / Q000302:isolation & purification; D006041:Goats; D006244:Hardness; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D010084:Oxidation-Reduction; D010860:Pigments, Biological / Q000032:analysis / Q000737:chemistry; D011174:Portugal; D025341:Principal Component Analysis; D012034:Refrigeration; D015003:Yeasts / Q000254:growth & development / Q000302:isolation & purification
chemical_list: D004041:Dietary Fats; D005520:Food Preservatives; D010860:Pigments, Biological; D048271:Chitosan