Abstract
Chitosan was applied to kamaboko gels made from grass carp ( Ctenopharyngodon idellus), and the correlative influences on gelling quality and lipid oxidation were evaluated by color, texture, expressible water, TBA (2-thiobarbituric acid) and peroxide values. Whiteness, hardness, springiness, cohesiveness, chewiness, adhesiveness, TBA value increased, while expressible water and peroxide value decreased when 1% chitosan was added in gels. Addition with 1% chitosan was considered as a promising approach in the processing of grass carp gels to improve thermal gelling properties and delay lipid oxidation.
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