Effect of Chitosan on the Gelling Properties and Lipid Oxidation of Fish Ball Made from Silver Carp(Hypophthalmichthys molitrix)

Chitosan was applied to make fish ball from silver carp,and its correlative effects on gelling quality and lipid oxidation were evaluated by colour,texture,water retention,and TBA(2-thiobarbituric acid).The colour,texture and water retention were improved and the lipid oxidation was suppressed when 1.0%chitosan was added in gels.Adding 1.0%chitosan could be considered as a promising approach in the processing of silver carp gels to improve thermal gelling properties and delay lipid oxidation.