COMPARISON OF CHITOSAN PRODUCED FROM SHRIMP SHELL AS AMAYONNAISE STABILIZER WITH COMMERCIAL CHITOSAN AND CMC

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KARBASSI A.; BARZEGAR H.; MESBAHI GH.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2005 | Volume:2 | Issue:3 Page(s): 67-79

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Title

COMPARISON OF CHITOSAN PRODUCED FROM SHRIMP SHELL AS AMAYONNAISE STABILIZER WITH COMMERCIAL CHITOSAN AND CMC

Author(s)

KARBASSI A. | BARZEGAR H. | MESBAHI GH. | Issue Writer Certificate

Keywords

CHITOSANQ2

CHITINQ4

STABILIZERQ4

THICKENERQ4

MAYONNAISEQ2

Abstract

CHITOSAN, a deacetylated derivative of CHITIN, is found in crutacean, arthropod, cell walls of some fungi, fish shell and shrimp shell. The objective of this research was to investigate the effectiveness of CHITOSAN (extracted from shrimp shell) as a STABILIZER and THICKENER and to compare its textural effects with commercial CHITOSAN and carboxymethyl cellulose (CMC) in MAYONNAISE. In this study CHITOSAN was produced by chemical method from shrimp shell. The percent recovery of CHITOSAN from shrimp shell on wet basis was 17%.Protein and ash contents and degree of deacetylation of the produced CHITOSAN were determined and compared with commercial CHITOSAN. The effect of different concentrations of CHITOSAN on rheological properties of MAYONNAISE in comparison with commercial CHITOSAN and CMC were investigated. The emulsion stability and viscosity of MAYONNAISE samples at different CHITOSAN concentrations (0.1, 0.2 and 0.3%) were determined. At 0.3% concentration the highest viscosity of MAYONNAISE was achieved. Also the results showed that MAYONNAISE containing 0.2% of produced CHITOSAN can have the same viscosity as commercial MAYONNAISE (containing 0.2%CMC). Sensory evaluation by panelists proved that in term of texture, there are no any significant differences between the MAYONNAISE samples containing different concentrations of produced CHITOSAN and commercial CHITOSAN. This investigation demonstrated that CHITOSAN can be used in MAYONNAISE and other similar emulsion products as a new STABILIZER and THICKENER agent.

Cites

THE INFLUENCE OF SYNERGISTIC UTILIZATION OF FLAKE TRAGACANTH AND CHITOSAN ON THE RHEOLOGICAL PROPERTIES OF MAYONNAISE

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APA: Copy

KARBASSI, A., BARZEGAR, H., & MESBAHI, GH.. (2005). COMPARISON OF CHITOSAN PRODUCED FROM SHRIMP SHELL AS AMAYONNAISE STABILIZER WITH COMMERCIAL CHITOSAN AND CMC. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2(3), 67-79. SID. https://sid.ir/paper/71614/en

Vancouver: Copy

KARBASSI A., BARZEGAR H., MESBAHI GH.. COMPARISON OF CHITOSAN PRODUCED FROM SHRIMP SHELL AS AMAYONNAISE STABILIZER WITH COMMERCIAL CHITOSAN AND CMC. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2005;2(3):67-79. Available from: https://sid.ir/paper/71614/en

IEEE: Copy

A. KARBASSI, H. BARZEGAR, and GH. MESBAHI, “COMPARISON OF CHITOSAN PRODUCED FROM SHRIMP SHELL AS AMAYONNAISE STABILIZER WITH COMMERCIAL CHITOSAN AND CMC,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 2, no. 3, pp. 67–79, 2005, [Online]. Available: https://sid.ir/paper/71614/en

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