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 pK
a 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.
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