Chattopadhyay Kasturi, Xavier K A Martin, Ngasotter Soibam, Karmakar Sutanu, Balange Amjad, Nayak Binaya Bhusan
Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India.
Department of Aquatic Environment Management, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India.
ACS Omega. 2023 Feb 16;8(8):7829-7837. doi: 10.1021/acsomega.2c07538. eCollection 2023 Feb 28.
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 p 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.
柠檬酸是一种广受欢迎的食品酸化剂，由于其独特的三个pKa值，在肉类行业中作为防腐剂和酸度调节剂具有多种用途，它可以与天然生物聚合物壳聚糖结合以提高食品质量。通过添加有机酸使壳聚糖在鱼香肠中溶解，科学地控制壳聚糖和pH的最小范围，可通过它们的协同作用有效提高鱼香肠的质量。发现乳液稳定性、凝胶强度和持水能力的最佳条件是壳聚糖浓度较低，即在pH为5.0时为0.15 g，其相应值分别为42.55±0.43 N/mm、94.91±0.24和90.67±0.50%。在不同壳聚糖范围内，较低的pH范围会增加硬度和弹性值，较高的pH水平会增加内聚性值。感官分析表明，pH较低的样品有刺鼻和酸味。
