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
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Subject |
Chitosan Emulsion sausage Textural quality Lipid oxidation Refrigerated storage
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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. Not Available |
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Date |
2022-06-16T10:51:41Z
2022-06-16T10:51:41Z 2019-04-21 |
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Type |
Research Paper
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/72727 |
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Language |
English
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Relation |
Not Available;
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ELSEVIER
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