2011•Hubei nongye kexueRequires access
Effect of Chitosan on the Gelling Properties and Lipid Oxidation of Fish Ball Made from Silver Carp(Hypophthalmichthys molitrix)
Feng Wu
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Abstract
Chitosan was applied to make fish ball from silver carp,and its correlative effects on gelling quality and lipid oxidation were evaluated by colour,texture,water retention,and TBA(2-thiobarbituric acid).The colour,texture and water retention were improved and the lipid oxidation was suppressed when 1.0%chitosan was added in gels.Adding 1.0%chitosan could be considered as a promising approach in the processing of silver carp gels to improve thermal gelling properties and delay lipid oxidation.