ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Cod 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 formled 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2005.tb07145.x
