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Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities.

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Title Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities.
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Creator Chattopadhyay K, Xavier KAM*, Nayak BB, Balange A, Layana P
 
Subject Chitosan Fish sausage Emulsion stability Water holding capacity Gel strength
 
Description Not Available
Chitosan has been reported to possess diverse applications in food industry. The cross linking properties of chi-tosan beneficially affects the protein-carbohydrate interactions which in turn enhances the functional properties in emulsion based meat products. In this context, the current study was conducted to incorporate hydrogel with different concentrations of chitosan (0%, 0.125%, 0.25%, 0.375% and 0.5%) into fish mince (Pangasianodon hypophthalmus) sausages in order to develop a functional sausage products with appealing flavour and desirable texture. The comparative analysis of various functional properties of the produced sausages showed that inclu- sion of chitosan gel had significant effect (p b 0.05) on the emulsion stability, gel-strength, pH, cooking yield, WHC, structural-compactness, texture, colour and sensory attributes of the products when compared with con- trol. Further, from the study, it can be inferred that, sausages with 0.25% chitosan content (CS-2) uphold the best necessary functional and physiochemical attributes and presumed to be a superior ready-to eat product.
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Date 2022-06-16T10:51:56Z
2022-06-16T10:51:56Z
2019-05-21
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/72728
 
Language English
 
Relation Not Available;
 
Publisher ELSEVIER