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Background Chitosan has gained increasing attention as a multifunctional ingredient due to its antioxidant, antimicrobial, and techno-functional properties, with potential applications in improving the quality of fish-based products. In this context, this study aimed to evaluate the influence of chitosan addition on the physical, chemical, and sensory characteristics of Nile tilapia sausages. Methods Four formulations were prepared with different chitosan inclusion levels (0, 0.25, 0.50, and 0.75%, w/w), with chitosan pre-solubilized in acetic acid and directly incorporated into the sausage matrix during the emulsification process. Proximate composition, caloric value, antioxidant capacity, cooking loss (CL), water-holding capacity (WHC), shear force, color, pH, and sensory attributes were assessed. Results Moisture content increased from 67.07% to 69.52%, and protein content from 15.65% to 16.69% with 0.75% (w/w) chitosan inclusion. Lipid content significantly decreased from 9.73% to 6.97%, resulting in a reduction of approximately 12% in caloric value (from 173.88 to 152.39 kcal/100 g). Antioxidant capacity increased linearly with chitosan addition, reaching more than 40% higher ABTS and DPPH inhibition compared to the control. pH decreased from 6.53 to 6.27, while lightness (L*) increased from 63.46 to 66.64 and redness (a*) decreased from 2.48 to 1.33. Cooking loss was reduced by more than half (13.17% to 5.70%), accompanied by an increase in WHC (from 73.12% to 78.92%) and shear force (from 0.26 to 0.76 N). Sensory analysis indicated higher acceptance for sausages containing chitosan, with the acceptability index exceeding 70% in all treatments. Conclusion In conclusion, the inclusion of up to 0.75% chitosan improves emulsion stability, texture, antioxidant capacity, and overall sensory acceptance of Nile tilapia sausages, highlighting its potential as a multifunctional ingredient in fish-based products.
Santos et al. (Thu,) studied this question.