Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India.
Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India.
Carbohydr Polym. 2017 Aug 1;169:433-440. doi: 10.1016/j.carbpol.2017.04.041. Epub 2017 Apr 22.
Chitosan is a natural polymer having diverse applications in food industry. The present study was undertaken to evaluate chitosan as a hydrocolloid in batter composition in developing enrobed fish sticks with better functional properties and improved quality. Different concentrations of chitosan gel were made in acetic acid medium and incorporated into batter for making enrobed fish sticks. Coating parameters, fat uptake, oil reduction, chemical quality parameters, instrumental texture analysis and colour were studied. Addition of chitosan gel had a significant effect (P<0.05) on the coating pickup, adhesion degree and cooking yield of the product. Total volatile basic nitrogen, pH, lipid oxidation parameters like peroxide value and thiobarbituric acid reactive substances of par-fried fish sticks also showed significant differences. The oil reduction in par-fried samples were 36.84, 65.05, 73.83, 77.65% respectively for 0.5, 1.0, 1.5, 2.0% chitosan added samples. Addition of chitosan significantly reduced crispness, gumminess, Warner-Bratzler shear force and toughness (P<0.05) of the product. The study clearly demonstrated that the inclusion of chitosan at 1.0% in batter can improve functional and other quality aspects of enrobed products.
壳聚糖是一种天然聚合物，在食品工业中有多种应用。本研究旨在评估壳聚糖作为水胶体在面糊中的应用，以开发具有更好功能特性和改善品质的涂层鱼棒。在醋酸介质中制备不同浓度的壳聚糖凝胶并掺入面糊中用于制作涂层鱼棒。研究了涂层参数、脂肪吸收、油减少、化学质量参数、仪器质地分析和颜色。壳聚糖凝胶的添加对产品的涂层附着力、附着力和烹饪产率有显著影响（P<0.05）。半煎炸鱼棒的总挥发性碱性氮、pH 值、过氧化值和硫代巴比妥酸反应物等脂质氧化参数也有显著差异。添加 0.5%、1.0%、1.5%和 2.0%壳聚糖的半煎炸样品的油减少率分别为 36.84%、65.05%、73.83%和 77.65%。壳聚糖的添加显著降低了产品的脆性、咀嚼性、华纳-布拉泽剪切力和韧性（P<0.05）。研究清楚地表明，在面糊中添加 1.0%的壳聚糖可以改善涂层产品的功能和其他质量方面。
