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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
American Chemical Society
2023
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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 |
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author | Chattopadhyay, Kasturi Xavier, K. A. Martin Ngasotter, Soibam Karmakar, Sutanu Balange, Amjad Nayak, Binaya Bhusan |
author_facet | Chattopadhyay, Kasturi Xavier, K. A. Martin Ngasotter, Soibam Karmakar, Sutanu Balange, Amjad Nayak, Binaya Bhusan |
author_sort | Chattopadhyay, Kasturi |
collection | PubMed |
description | [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 minimal range of chitosan and pH through organic acid additions for chitosan solubilization in the fish sausages can effectively improve their quality through their synergistic effect. Optimum conditions for emulsion stability, gel strength, and water holding capacity were found to be at a low concentration of chitosan, that is, 0.15 g at pH of 5.0, with their corresponding values of 42.55 ± 0.43 N mm, 94.91 ± 0.24, and 90.67 ± 0.50%. Lower pH ranges increased hardness and springiness values, and higher pH levels increased cohesiveness values at varying ranges of chitosan. Sensory analysis revealed tangy and sour flavors in the samples with lower pH. |
format | Online Article Text |
id | pubmed-9979340 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | American Chemical Society |
record_format | MEDLINE/PubMed |
spelling | pubmed-99793402023-03-03 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 Chattopadhyay, Kasturi Xavier, K. A. Martin Ngasotter, Soibam Karmakar, Sutanu Balange, Amjad Nayak, Binaya Bhusan ACS Omega [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 minimal range of chitosan and pH through organic acid additions for chitosan solubilization in the fish sausages can effectively improve their quality through their synergistic effect. Optimum conditions for emulsion stability, gel strength, and water holding capacity were found to be at a low concentration of chitosan, that is, 0.15 g at pH of 5.0, with their corresponding values of 42.55 ± 0.43 N mm, 94.91 ± 0.24, and 90.67 ± 0.50%. Lower pH ranges increased hardness and springiness values, and higher pH levels increased cohesiveness values at varying ranges of chitosan. Sensory analysis revealed tangy and sour flavors in the samples with lower pH. American Chemical Society 2023-02-16 /pmc/articles/PMC9979340/ /pubmed/36873013 http://dx.doi.org/10.1021/acsomega.2c07538 Text en © 2023 The Authors. Published by American Chemical Society https://creativecommons.org/licenses/by-nc-nd/4.0/Permits non-commercial access and re-use, provided that author attribution and integrity are maintained; but does not permit creation of adaptations or other derivative works (https://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Chattopadhyay, Kasturi Xavier, K. A. Martin Ngasotter, Soibam Karmakar, Sutanu Balange, Amjad Nayak, Binaya Bhusan 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 |
title | 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 |
title_full | 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 |
title_fullStr | 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 |
title_full_unstemmed | 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 |
title_short | 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 |
title_sort | 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 |
url | 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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