Goat sausages containing chitosan towards a healthier product: microbiological, physico-chemical textural evaluation.

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.

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

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).

Chemical, morphological and functional properties of Brazilian jackfruit (Artocarpus heterophyllus L.) seeds starch.

Starches used in food industry are extracted from roots, tubers and cereals. Seeds of jackfruit are abundant and contain high amounts of starch. They are discarded during the fruit processing or consumption and can be an alternative source of starch.