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Chitosan gel addition in pre-emulsified fish mince-Effect on quality parameters of sausages under refrigerated storage. under refrigerated storage.

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Title Chitosan gel addition in pre-emulsified fish mince-Effect on quality parameters of sausages under refrigerated storage. under refrigerated storage.
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Creator Chattopadhyay K, Xavier KAM*, Balange A, Layana P, Nayak BB
 
Subject Chitosan Emulsion sausage Textural quality Lipid oxidation Refrigerated storage
 
Description Not Available
Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formula-tions and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty
acid content and peroxide value showed slower increase in the treatment groups than the control sample in-dicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive sub- stances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be re- commended for best functional and physiochemical attributes in fish emulsion sausages.
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Date 2022-06-16T10:51:41Z
2022-06-16T10:51:41Z
2019-04-21
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/72727
 
Language English
 
Relation Not Available;
 
Publisher ELSEVIER