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

Chitosan has been reported to possess diverse applications in food industry. The cross linking properties of chitosan 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 co...

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Vydáno v:	International journal of biological macromolecules Ročník 134; s. 1063 - 1069
Hlavní autoři:	Chattopadhyay, Kasturi, Xavier, K.A. Martin, Layana, Porayil, Balange, Amjad Khansaheb, Nayak, Binaya Bhusan
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Netherlands Elsevier B.V 01.08.2019
Témata:	Animals Chemical Phenomena Chitosan Chitosan - analysis color cooking quality Emulsion stability Emulsions fish Fish sausage Fishes flavor food industry Food Quality Gel strength hydrogels Hydrogels - analysis meat products Pangasianodon hypophthalmus ready-to-eat foods sausages Seafood - analysis texture Water holding capacity Fish sausage Acetic acid (PubChem CID: 176) Chitosan Emulsion stability Water holding capacity Gel strength Chitosan (PubChem CID: 3086191)
ISSN:	0141-8130, 1879-0003, 1879-0003
On-line přístup:	Získat plný text
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