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

Amaral, Deborah Silva do; Cardelle‐Cobas, Alejandra; Nascimento, Bárbara Melo Santos do; Monteiro, Maria João; Madruga, Marta Suely; Pintado, Manuela

doi:10.1039/c5fo00303b

Cited by 50 publications

(38 citation statements)

References 67 publications

(172 reference statements)

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“…However, after 30 days of frozen storage, chitosan-added egg-derived yolks showed the lower TBAR values. These results are compatible with those reported by Do Amaral et al (2015) and Soultos et al (2008) that employed chitosan to reduce the lipid oxidation in meats.…”

Section: Resultssupporting

confidence: 95%

“…In other studies where chitosan was applied to different food products, this behavior was also observed. Thus, Do Amaral et al (2015) found a similar result in meat sausages after addition of 2 % (w/w) chitosan. However, Sayas- Barbera et al (2011) andSoultos et al (2008) found no significant differences between control and experimental pork hamburgers and sausages (respectively) following the addition of less than 1 % chitosan.…”

Section: Resultssupporting

confidence: 82%

“…Different letters (a-e) in the same row differ significantly (P < 0.05) added chitosan to different foods. In this sense, Sayas-Barbera et al (2011) added chitosan to burgers with the aim of improving their quality and stability, and Do Amaral et al (2015) added chitosan to pork sausages with the aim of being able to obtain a product with health claims. In addition, chitosan is recognized as being able to bind neutral lipids as cholesterol and other sterols by binding them with hydrophobic bonds.…”

Section: Resultsmentioning

confidence: 98%

“…The scientific opinion of European Food Safety Authority (EFSA 2011) established that consuming 3 g chitosan per person per day helps to keep normal blood levels of LDL-C. Previous studies that added chitosan to foods (Do Amaral et al 2015) showed no undesirable effects in the properties of the product.…”

Section: Introductionmentioning

confidence: 98%

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Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

Lamas

Anton²,

Miranda

et al. 2015

Food Bioprocess Technol

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Four different strategies were employed to obtain egg-derived products in form of sticks with a reduced cholesterol content (use of β-cyclodextrins, extraction of egg-yolk granules, bioconversion of cholesterol by cholesterol oxidase, and use of chitosan as a chelating agent). The developed products were analyzed and compared to conventional egg-derived products for their proximate composition, cholesterol content, color, and consumer acceptability. Additionally, the lipid oxidation and surface color stability of modified and conventional egg-derived products were investigated during 30 days of frozen storage. The results obtained showed reductions in the cholesterol content of egg-derived yolks ranging from 27.11 % (chitosan addition in a range 1:1) to 87.54 % (β-cyclodextrins added directly). Lipid oxidation determinations revealed that no significant increases were found in any of the developed yolks with respect to control ones. In fact, chitosan-added products (in a range 2:1) and egg-derived products elaborated with yolk granules showed significantly lower lipid oxidation than control ones after frozen storage. Consumer acceptability parameters did not reveal significant differences between chitosan-added egg-derived products with respect to the control ones, with the only exception of a slight difference in odor (5.57 in chitosan-added product vs 5.14 in control product). Considering all the results obtained, egg-derived yolk that was chelated by chitosan contained the best balance out of the four methodologies employed, considering price, the ease of industrial application, and the minor changes in color and consumer acceptability. The final reduction of cholesterol content using this method was about 50 %.

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Section: Resultssupporting

confidence: 95%

Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 98%

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Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

Lamas

Anton²,

Miranda

et al. 2015

Food Bioprocess Technol

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“…In this sense, SayasBarberá et al, (2011) did not found significant differences of moisture contents of fried burgers with chitosan (up to 1%) and the control. However, Do Amaral et al, (2015), who incorporated a higher chitosan percentage (1-2%) than in this study, reported a higher retention of moisture in sausages compared to the control.…”

Section: Resultsmentioning

confidence: 54%

Evaluation of acrylamide in foods and development of some strategies for its reduction

Tomás¹

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A mis directoras, Ana Andrés y Ana Heredia por confiar en mí y transmitirme vuestros conocimientos y forma de trabajar tan rigurosa y modélica.A mi familia, y ahí te incluyo a ti Fernan, por vuestro apoyo incondicional, por enseñarme a esforzarme y no rendirme y por contagiar la actitud positiva para afrontar y resolver los problemas.A mi prima Mª José, por meterme el gusanillo del mundo de la ciencia. Victoria, Ruth M., Susana, Laura C., Salva, Irene, Eva, Ester, Andrea, Carolina, Quim, Raúl, Bruno, Sara, Laura A mis compañeros de laboratorio y de planta L., Ruth, Virginia que hemos pasado tanto juntos, por las risas, los buenos momentos además de los consejos y apoyo. A Victoria y Ester, por el tiempo que hemos compartido en Cesena, hicisteis que todo fuera más fácil y divertido con vosotras allí.Al grupo del Prof. Marco Dalla Rosa (Ula, Fede, Virginia, Cinzia, Silvia, Nicolò Santina, Pietro) In the last decade, both health authorities and the scientific community have made great efforts in scientifically establishing limits of toxicity as well as exploring strategies aimed at reducing acrylamide formation. The purpose of this doctoral thesis is framed in this last sense. On the one hand, our work has been focused on searching new strategies for acrylamide mitigation, in two different types of food: fried potatoes and battered products. The effect of an emerging frying technique, named air frying, as well as pre-frying treatments, were studied in fried potatoes. In the case of batters however, the strategy consisted in modifying their composition by adding a hydrocolloid, chitosan, after having tested its potential in model systems. Furthermore, the effect of chitosan addition on the physical properties of the batter formulations and on the quality of the final product was evaluated.Finally, acrylamide bioaccessibility of the food products with the highest acrylamide content was addressed. These food products were subjected to an in vitro gastrointestinal simulation in order to study how acrylamide content progressed throughout the digestion process.Results showed that air fried potatoes as well as chitosan addition to batter formulations reduced the formation of acrylamide by about 90 and 60 %, respectively. The modification of the characteristics of chitosan (molecular weight and deacetylation degree) conditioned its ability to reduce the formation of acrylamide. Furthermore, the incorporation of chitosan to batters reduced the absorption of fat during frying. Chitosan increased viscosity and consistency of batters but, the color and texture of the fried products were not significantly altered.The total replacement of wheat flour by rice flour allowed to obtain gluten-free batters with similar viscosity, when adding chitosan. This new formulation could be adjusted to gluten-free battered products.The simulation of in vitro digestion showed a significant increment of acrylamide after the gastric stage in a wide range of foods. However, acrylamide bioaccessibility (after the intestinal stage) was red...

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Food Applications of Chitosan and its Derivatives

Silva

Souza

Lacerda

2019

Chitin and Chitosan

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

Cited by 50 publications

References 67 publications

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

Evaluation of acrylamide in foods and development of some strategies for its reduction

Food Applications of Chitosan and its Derivatives

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