Influence of chitosan addition on quality properties of vacuum-packaged pork sausages

García, Mario A.; Dı́az, Raúl; Puerta, F.; Beldarraín, Tatiana; González, Julián Cuevas; González, Iris

doi:10.1590/s0101-20612010000200041

Cited by 17 publications

(15 citation statements)

References 17 publications

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“…3. Lin & Chao, 25 García et al 67 and López-Caballero 68 reported similar behaviors in studies on the chitosan addition in samples of pork sausages and fish patties, respectively. 46 The compressive strength of cooked pork sausages was higher in samples containing chitosan, which showed also higher hardness values than control samples without chitosan (Fig.…”

Section: Food and Function Papermentioning

confidence: 68%

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

et al. 2015

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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. Sausages were formulated with chitosan (2%, w/w) and different fat levels (5%, 12.5% and 20%, w/w). The results indicated that incorporation of 2% chitosan into produced pork sausages with health claims of reduction of cholesterol is technologically feasible. In addition, the chitosan reduced the microbial growth, revealing interesting fat and water absorption capacities, reduced lipid oxidation, provided greater stability in terms of colorimetric parameters and promoted positive firmer texture and gumminess. The reduction of fat content to levels of 5% was positively achieved with the incorporation of chitosan. Sensorial analysis showed that panelists did not detect any significant difference in taste and any unfavorable effect on the sausage appearance as a consequence of chitosan addition and variation of fat.

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Section: Food and Function Papermentioning

confidence: 68%

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

et al. 2015

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“…However, change in temperature, or lowering the concentration of chitosan, was resulted in no inhibition of microbial growth (Darmadji and Izumimoto 1994). But Garcia et al, were noted that the addition of chitosan to model sausage batter did not result in the reduction of microorganisms, their growing was occurred within 26 days of storage (Garcia et al 2010). It suggests possible simultaneous effect of many factors on reduction of microbial growth.…”

Section: Resultsmentioning

confidence: 99%

The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat

Zimoch-Korzycka

Jarmoluk

2014

J Food Sci Technol

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The aim of this study was to design and produce biologically active edible hydrosols, which, when applied to the surface of food products, will protect them from oxidative changes, spoilage and growth of microorganisms. Verification of testing hypothesis and the degree of aim realization were performed by assessing a DPPH radical scavenging activity and microbial reduction of experimental hydrosols on the basis of hydroxypropylmethylcellulose (HPMC), chitosan (CH), lysozyme (L) and nanocolloidal silver (NAg). Antimicrobial activity of different concentrations of CH, L and NAg hydrosols against Gram (+) bacteria: Bacilllus cereus and Micrococcus flavus and Gram (−) bacteria: Escherichia coli and Pseudomonas fluorescens, which exist more often in food, were analyzed using serial dilution test. Total number of microorganisms was determined on meat sample covered by tested sols. Hydrosols containing chitosan and other bioactive substances caused death of each tested microorganism. Lack of chitosan in hydrosols is reflected in a slight inhibition of M. flavus, E. coli and P. fluorescens. Simultaneous influence of CH, L and NAg addition and storage time on total number of bacteria in meat samples with hydrosols was showed. The addition of lysozyme to sols composition significantly increases antioxidant activity.

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“…is a biocompatible polysaccharide with strong antimicrobial activities, which has been employed in the preservation of various foods, including fish Shahidi et al, 2002), shrimp (Tsai et al, 2002), oyster (Cao, Xue & Liu, 2009), cooked rice (Tsai et al, 2006), sausages (Garcia et al, 2010;Moradi et al, 2011;Siripatrawan & Noipha, 2012), and fruits (Campaniello et al, 2008). Chitosan treatment of salmon filets (Tsai et al, 2002) and oyster can extend their shelf life at 4°C by 4 days and 6 days, respectively.…”

Section: Introductionmentioning

confidence: 99%

pH Effects on solubility, zeta potential, and correlation between antibacterial activity and molecular weight of chitosan

Chang

Lin

et al. 2015

Carbohydrate Polymers

288

103

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Influence of chitosan addition on quality properties of vacuum-packaged pork sausages

Cited by 17 publications

References 17 publications

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

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

The use of chitosan, lysozyme, and the nano-silver as antimicrobial ingredients of edible protective hydrosols applied into the surface of meat

pH Effects on solubility, zeta potential, and correlation between antibacterial activity and molecular weight of chitosan

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