Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages
Kasturi Chattopadhyay,
K. A. Martin Xavier,
Soibam Ngasotter,
Sutanu Karmakar,
Amjad Balange,
Binaya Bhusan Nayak
Affiliations
Kasturi Chattopadhyay
Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
K. A. Martin Xavier
Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
Soibam Ngasotter
Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
Sutanu Karmakar
Department of Aquatic Environment Management, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata, India
Amjad Balange
Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
Binaya Bhusan Nayak
Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai, Maharashtra, India
