Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life-Reference-Cited by-同舟云学术

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

Published:2015 Issue:8 Volume:6 Page:2768-2778
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

do Amaral Deborah S.¹²³⁴⁵,Cardelle-Cobas Alejandra⁶⁷⁸⁹¹⁰,do Nascimento Bárbara M. S.¹²³⁴⁵,Monteiro Maria J.⁶⁷⁸⁹¹⁰,Madruga Marta S.¹²³⁴⁵,Pintado Maria Manuela E.⁶⁷⁸⁹¹⁰

Affiliation:

1. DEA – Department of Food Engineering

2. Technology Centre

3. Federal University of Paraiba

4. 58051-900 João Pessoa

5. Brazil

6. CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado

7. Escola Superior de Biotecnologia

8. Universidade Católica Portuguesa/Porto

9. 4202-401 Porto

10. Portugal

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.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00303B

Reference76 articles.

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4. Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C

5. Effect of chitosan in meat preservation

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