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