Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages

[Image: see text] Citric acid is a popular food acidulant with versatile utility as a preservative and acidity regulator in the meat industry, owing to its unique three pK(a) values, which can be combined with the natural biopolymer chitosan to improve food quality. The scientific incorporation of a...

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Detalles Bibliográficos
Autores principales: Chattopadhyay, Kasturi, Xavier, K. A. Martin, Ngasotter, Soibam, Karmakar, Sutanu, Balange, Amjad, Nayak, Binaya Bhusan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9979340/
https://www.ncbi.nlm.nih.gov/pubmed/36873013
http://dx.doi.org/10.1021/acsomega.2c07538

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9979340/
https://www.ncbi.nlm.nih.gov/pubmed/36873013
http://dx.doi.org/10.1021/acsomega.2c07538

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