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http://krishi.icar.gov.in/jspui/handle/123456789/73230
Title: | Functionality of chitosan in batter f o r m u l a t i o n s a n d i t s e f f e c t o n physicochemical quality parameters of enrobed fish sticks. |
Other Titles: | Not Available |
Authors: | Xavier M, Hauzoukim, Nagalakshmi K, Balange AK, Chouksey MK, Venkateshwarlu G |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR: Central Institute of Fisheries Education |
Published/ Complete Date: | 2017-08-10 |
Project Code: | Not Available |
Keywords: | Acetic acid (PubChem CID: 176); Adhesion degree; Antioxidant effect; Chitosan; Chitosan (PubChem CID: 3086191); Fat reduction; Fish stick coating; Par-frying. |
Publisher: | ELSEVIER |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Chitosan is a natural polymer having diverse applications in food industry. The present study was undertaken to evaluate chitosan as a hydrocolloid in batter composition in developing enrobed fish sticks with better functional properties and improved quality. Different concentrations of chitosan gel were made in acetic acid medium and incorporated into batter for making enrobed fish sticks. Coating parameters, fat uptake, oil reduction, chemical quality parameters, instrumental texture analysis and colour were studied. Addition of chitosan gel had a significant effect (P<0.05) on the coating pickup, adhesion degree and cooking yield of the product. Total volatile basic nitrogen, pH, lipid oxidation parameters like peroxide value and thiobarbituric acid reactive substances of par-fried fish sticks also showed significant differences. The oil reduction in par-fried samples were 36.84, 65.05, 73.83, 77.65% respectively for 0.5, 1.0, 1.5, 2.0% chitosan added samples. Addition of chitosan significantly reduced crispness, gumminess, Warner-Bratzler shear force and toughness (P<0.05) of the product. The study clearly demonstrated that the inclusion of chitosan at 1.0% in batter can improve functional and other quality aspects of enrobed products. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Carbohydrate Polymers |
Journal Type: | International |
NAAS Rating: | 10.81 |
Impact Factor: | 9.381 |
Volume No.: | 127 |
Page Number: | 189-194 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/73230 |
Appears in Collections: | FS-CIFE-Publication |
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