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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Bibliographic Details
Published in:International journal of biological macromolecules Vol. 134; pp. 1063 - 1069
Main Authors: Chattopadhyay, Kasturi, Xavier, K.A. Martin, Layana, Porayil, Balange, Amjad Khansaheb, Nayak, Binaya Bhusan
Format: Journal Article
Language:English
Published: Netherlands Elsevier B.V 01.08.2019
Subjects:
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
Online Access:Get full text
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Summary: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 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 inclusion of chitosan gel had significant effect (p < 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 control. 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. •The effect of chitosan gel inclusion in pre-emulsified fish mince was studied.•Emulsion stability was improved with all combinations of chitosan gel addition.•Improved water holding capacity, colour and textural parameters observed•Better sensory score attributing to the consumer's preference of chitosan incorporated fish sausages.
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ISSN:0141-8130
1879-0003
1879-0003
DOI:10.1016/j.ijbiomac.2019.05.148