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A functional chitosan-enriched fish sausage treated by high pressure

AuthorsLópez Caballero, M. E. ; Gómez Guillén, M. C. ; Pérez-Mateos, Miriam ; Montero García, Pilar
Issue Date2005
CitationJournal of Food Science 70(3): M166 (2005)
AbstractCod sausages with added chitosan (1.5%), a chitin-derived polysaccharide from shrimpshells, were obtained by high-pressure treatment (350 MPa/7°C/15 min). Color, rheological properties, biochemical indices (pH, total volatile basic nitrogen, thiobarbituric acid index), and microbiological counts (total bacteria, lactic acid bacteria, enterobacteria, pseudomonads, staphylococci) were determined during chilled storage at 2 ± 1°C. The addition of chitosan in dry form led to a noticeable increase in elasticity and yellowness. When chitosan was added in soluble form, total volatile basic nitrogen remained stable during 25 d of storage. Regarding microbial counts, soluble chitosan showed no appreciable effect in high-pressure sausages. However, when chitosan was added in dry form, higher counts were recorded. © 2005 Institute of Food Technologists.
Publisher version (URL)https://doi.org/10.1111/j.1365-2621.2005.tb07145.x
Identifiersissn: 0022-1147
Appears in Collections:(IF) Artículos
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