Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage
Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lowe...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Chattopadhyay, Kasturi [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2019transfer abstract |
|---|
| Schlagwörter: |
|---|
| Umfang: |
9 |
|---|
| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:110 ; year:2019 ; pages:283-291 ; extent:9 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.lwt.2019.04.081 |
|---|
| Katalog-ID: |
ELV046879447 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | ELV046879447 | ||
| 003 | DE-627 | ||
| 005 | 20230626014516.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 191021s2019 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.lwt.2019.04.081 |2 doi | |
| 028 | 5 | 2 | |a GBV00000000000677.pica |
| 035 | |a (DE-627)ELV046879447 | ||
| 035 | |a (ELSEVIER)S0023-6438(19)30393-7 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 690 |q VZ |
| 084 | |a 74.12 |2 bkl | ||
| 084 | |a 74.72 |2 bkl | ||
| 100 | 1 | |a Chattopadhyay, Kasturi |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage |
| 264 | 1 | |c 2019transfer abstract | |
| 300 | |a 9 | ||
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a nicht spezifiziert |b z |2 rdamedia | ||
| 338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
| 520 | |a Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. | ||
| 520 | |a Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. | ||
| 650 | 7 | |a Textural quality |2 Elsevier | |
| 650 | 7 | |a Refrigerated storage |2 Elsevier | |
| 650 | 7 | |a Lipid oxidation |2 Elsevier | |
| 650 | 7 | |a Chitosan |2 Elsevier | |
| 650 | 7 | |a Emulsion sausage |2 Elsevier | |
| 700 | 1 | |a Xavier, K.A. Martin |4 oth | |
| 700 | 1 | |a Balange, Amjad |4 oth | |
| 700 | 1 | |a Layana, Porayil |4 oth | |
| 700 | 1 | |a Nayak, Binaya Bhusan |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
| 773 | 1 | 8 | |g volume:110 |g year:2019 |g pages:283-291 |g extent:9 |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.lwt.2019.04.081 |3 Volltext |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a GBV_ELV | ||
| 912 | |a SYSFLAG_U | ||
| 912 | |a SSG-OPC-GGO | ||
| 936 | b | k | |a 74.12 |j Stadtgeographie |j Siedlungsgeographie |q VZ |
| 936 | b | k | |a 74.72 |j Stadtplanung |j kommunale Planung |q VZ |
| 951 | |a AR | ||
| 952 | |d 110 |j 2019 |h 283-291 |g 9 | ||
| author_variant |
k c kc |
|---|---|
| matchkey_str |
chattopadhyaykasturixavierkamartinbalang:2019----:htsneadtoipemliidihicefcoqaiyaaeesfas |
| hierarchy_sort_str |
2019transfer abstract |
| bklnumber |
74.12 74.72 |
| publishDate |
2019 |
| allfields |
10.1016/j.lwt.2019.04.081 doi GBV00000000000677.pica (DE-627)ELV046879447 (ELSEVIER)S0023-6438(19)30393-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Chattopadhyay, Kasturi verfasserin aut Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage 2019transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. Textural quality Elsevier Refrigerated storage Elsevier Lipid oxidation Elsevier Chitosan Elsevier Emulsion sausage Elsevier Xavier, K.A. Martin oth Balange, Amjad oth Layana, Porayil oth Nayak, Binaya Bhusan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:110 year:2019 pages:283-291 extent:9 https://doi.org/10.1016/j.lwt.2019.04.081 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 110 2019 283-291 9 |
| spelling |
10.1016/j.lwt.2019.04.081 doi GBV00000000000677.pica (DE-627)ELV046879447 (ELSEVIER)S0023-6438(19)30393-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Chattopadhyay, Kasturi verfasserin aut Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage 2019transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. Textural quality Elsevier Refrigerated storage Elsevier Lipid oxidation Elsevier Chitosan Elsevier Emulsion sausage Elsevier Xavier, K.A. Martin oth Balange, Amjad oth Layana, Porayil oth Nayak, Binaya Bhusan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:110 year:2019 pages:283-291 extent:9 https://doi.org/10.1016/j.lwt.2019.04.081 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 110 2019 283-291 9 |
| allfields_unstemmed |
10.1016/j.lwt.2019.04.081 doi GBV00000000000677.pica (DE-627)ELV046879447 (ELSEVIER)S0023-6438(19)30393-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Chattopadhyay, Kasturi verfasserin aut Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage 2019transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. Textural quality Elsevier Refrigerated storage Elsevier Lipid oxidation Elsevier Chitosan Elsevier Emulsion sausage Elsevier Xavier, K.A. Martin oth Balange, Amjad oth Layana, Porayil oth Nayak, Binaya Bhusan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:110 year:2019 pages:283-291 extent:9 https://doi.org/10.1016/j.lwt.2019.04.081 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 110 2019 283-291 9 |
| allfieldsGer |
10.1016/j.lwt.2019.04.081 doi GBV00000000000677.pica (DE-627)ELV046879447 (ELSEVIER)S0023-6438(19)30393-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Chattopadhyay, Kasturi verfasserin aut Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage 2019transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. Textural quality Elsevier Refrigerated storage Elsevier Lipid oxidation Elsevier Chitosan Elsevier Emulsion sausage Elsevier Xavier, K.A. Martin oth Balange, Amjad oth Layana, Porayil oth Nayak, Binaya Bhusan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:110 year:2019 pages:283-291 extent:9 https://doi.org/10.1016/j.lwt.2019.04.081 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 110 2019 283-291 9 |
| allfieldsSound |
10.1016/j.lwt.2019.04.081 doi GBV00000000000677.pica (DE-627)ELV046879447 (ELSEVIER)S0023-6438(19)30393-7 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Chattopadhyay, Kasturi verfasserin aut Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage 2019transfer abstract 9 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. Textural quality Elsevier Refrigerated storage Elsevier Lipid oxidation Elsevier Chitosan Elsevier Emulsion sausage Elsevier Xavier, K.A. Martin oth Balange, Amjad oth Layana, Porayil oth Nayak, Binaya Bhusan oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:110 year:2019 pages:283-291 extent:9 https://doi.org/10.1016/j.lwt.2019.04.081 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 110 2019 283-291 9 |
| language |
English |
| source |
Enthalten in Assessment of urban identity through a matrix of cultural landscapes Amsterdam [u.a.] volume:110 year:2019 pages:283-291 extent:9 |
| sourceStr |
Enthalten in Assessment of urban identity through a matrix of cultural landscapes Amsterdam [u.a.] volume:110 year:2019 pages:283-291 extent:9 |
| format_phy_str_mv |
Article |
| bklname |
Stadtgeographie Siedlungsgeographie Stadtplanung kommunale Planung |
| institution |
findex.gbv.de |
| topic_facet |
Textural quality Refrigerated storage Lipid oxidation Chitosan Emulsion sausage |
| dewey-raw |
690 |
| isfreeaccess_bool |
false |
| container_title |
Assessment of urban identity through a matrix of cultural landscapes |
| authorswithroles_txt_mv |
Chattopadhyay, Kasturi @@aut@@ Xavier, K.A. Martin @@oth@@ Balange, Amjad @@oth@@ Layana, Porayil @@oth@@ Nayak, Binaya Bhusan @@oth@@ |
| publishDateDaySort_date |
2019-01-01T00:00:00Z |
| hierarchy_top_id |
ELV004078675 |
| dewey-sort |
3690 |
| id |
ELV046879447 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV046879447</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230626014516.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">191021s2019 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.lwt.2019.04.081</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">GBV00000000000677.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV046879447</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0023-6438(19)30393-7</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">690</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">74.12</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">74.72</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Chattopadhyay, Kasturi</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019transfer abstract</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">9</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Textural quality</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Refrigerated storage</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Lipid oxidation</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chitosan</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Emulsion sausage</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Xavier, K.A. Martin</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Balange, Amjad</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Layana, Porayil</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nayak, Binaya Bhusan</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Ziyaee, Maryam ELSEVIER</subfield><subfield code="t">Assessment of urban identity through a matrix of cultural landscapes</subfield><subfield code="d">2017</subfield><subfield code="d">an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV004078675</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:110</subfield><subfield code="g">year:2019</subfield><subfield code="g">pages:283-291</subfield><subfield code="g">extent:9</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.lwt.2019.04.081</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OPC-GGO</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.12</subfield><subfield code="j">Stadtgeographie</subfield><subfield code="j">Siedlungsgeographie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.72</subfield><subfield code="j">Stadtplanung</subfield><subfield code="j">kommunale Planung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">110</subfield><subfield code="j">2019</subfield><subfield code="h">283-291</subfield><subfield code="g">9</subfield></datafield></record></collection>
|
| author |
Chattopadhyay, Kasturi |
| spellingShingle |
Chattopadhyay, Kasturi ddc 690 bkl 74.12 bkl 74.72 Elsevier Textural quality Elsevier Refrigerated storage Elsevier Lipid oxidation Elsevier Chitosan Elsevier Emulsion sausage Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage |
| authorStr |
Chattopadhyay, Kasturi |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)ELV004078675 |
| format |
electronic Article |
| dewey-ones |
690 - Buildings |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
elsevier |
| remote_str |
true |
| illustrated |
Not Illustrated |
| topic_title |
690 VZ 74.12 bkl 74.72 bkl Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage Textural quality Elsevier Refrigerated storage Elsevier Lipid oxidation Elsevier Chitosan Elsevier Emulsion sausage Elsevier |
| topic |
ddc 690 bkl 74.12 bkl 74.72 Elsevier Textural quality Elsevier Refrigerated storage Elsevier Lipid oxidation Elsevier Chitosan Elsevier Emulsion sausage |
| topic_unstemmed |
ddc 690 bkl 74.12 bkl 74.72 Elsevier Textural quality Elsevier Refrigerated storage Elsevier Lipid oxidation Elsevier Chitosan Elsevier Emulsion sausage |
| topic_browse |
ddc 690 bkl 74.12 bkl 74.72 Elsevier Textural quality Elsevier Refrigerated storage Elsevier Lipid oxidation Elsevier Chitosan Elsevier Emulsion sausage |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
zu |
| author2_variant |
k m x km kmx a b ab p l pl b b n bb bbn |
| hierarchy_parent_title |
Assessment of urban identity through a matrix of cultural landscapes |
| hierarchy_parent_id |
ELV004078675 |
| dewey-tens |
690 - Building & construction |
| hierarchy_top_title |
Assessment of urban identity through a matrix of cultural landscapes |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)ELV004078675 |
| title |
Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage |
| ctrlnum |
(DE-627)ELV046879447 (ELSEVIER)S0023-6438(19)30393-7 |
| title_full |
Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage |
| author_sort |
Chattopadhyay, Kasturi |
| journal |
Assessment of urban identity through a matrix of cultural landscapes |
| journalStr |
Assessment of urban identity through a matrix of cultural landscapes |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
600 - Technology |
| recordtype |
marc |
| publishDateSort |
2019 |
| contenttype_str_mv |
zzz |
| container_start_page |
283 |
| author_browse |
Chattopadhyay, Kasturi |
| container_volume |
110 |
| physical |
9 |
| class |
690 VZ 74.12 bkl 74.72 bkl |
| format_se |
Elektronische Aufsätze |
| author-letter |
Chattopadhyay, Kasturi |
| doi_str_mv |
10.1016/j.lwt.2019.04.081 |
| dewey-full |
690 |
| title_sort |
chitosan gel addition in pre-emulsified fish mince - effect on quality parameters of sausages under refrigerated storage |
| title_auth |
Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage |
| abstract |
Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. |
| abstractGer |
Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. |
| abstract_unstemmed |
Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages. |
| collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO |
| title_short |
Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage |
| url |
https://doi.org/10.1016/j.lwt.2019.04.081 |
| remote_bool |
true |
| author2 |
Xavier, K.A. Martin Balange, Amjad Layana, Porayil Nayak, Binaya Bhusan |
| author2Str |
Xavier, K.A. Martin Balange, Amjad Layana, Porayil Nayak, Binaya Bhusan |
| ppnlink |
ELV004078675 |
| mediatype_str_mv |
z |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth oth |
| doi_str |
10.1016/j.lwt.2019.04.081 |
| up_date |
2024-07-06T21:22:42.208Z |
| _version_ |
1803866301748215808 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV046879447</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230626014516.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">191021s2019 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.lwt.2019.04.081</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">GBV00000000000677.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV046879447</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0023-6438(19)30393-7</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">690</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">74.12</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">74.72</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Chattopadhyay, Kasturi</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019transfer abstract</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">9</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Chitosan gel at different concentrations were incorporated into pre-emulsified fish mince for sausage formulations and its effects on functional and physiochemical parameters were evaluated. Water holding capacity of sausage was significantly higher in treatment groups whereas, the pH value was lower in chitosan treated sausages compared to control throughout the storage period. The total volatile basic nitrogen value, free fatty acid content and peroxide value showed slower increase in the treatment groups than the control sample indicating a slower rate of lipid oxidation in chitosan treated sausages while, thiobarbituric acid reactive substances of the chitosan treated samples were slightly higher at elevated doses. Improved textural qualities, lower total viable count and psychrophilic count and better sensory quality substantiate the influence of chitosan in increasing the shelf-life of the sausage. Hence, sausages with 0.25% chitosan gel incorporation could be recommended for best functional and physiochemical attributes in fish emulsion sausages.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Textural quality</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Refrigerated storage</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Lipid oxidation</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Chitosan</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Emulsion sausage</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Xavier, K.A. Martin</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Balange, Amjad</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Layana, Porayil</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Nayak, Binaya Bhusan</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier</subfield><subfield code="a">Ziyaee, Maryam ELSEVIER</subfield><subfield code="t">Assessment of urban identity through a matrix of cultural landscapes</subfield><subfield code="d">2017</subfield><subfield code="d">an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST)</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV004078675</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:110</subfield><subfield code="g">year:2019</subfield><subfield code="g">pages:283-291</subfield><subfield code="g">extent:9</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.lwt.2019.04.081</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OPC-GGO</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.12</subfield><subfield code="j">Stadtgeographie</subfield><subfield code="j">Siedlungsgeographie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">74.72</subfield><subfield code="j">Stadtplanung</subfield><subfield code="j">kommunale Planung</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">110</subfield><subfield code="j">2019</subfield><subfield code="h">283-291</subfield><subfield code="g">9</subfield></datafield></record></collection>
|
| score |
7.3992214 |