Effect of binary builder on properties of fish jellies

Effect of binary gelatin-chitosan builder on properties of fish jellies is investigated. The model jellies were prepared of the pacific grenadier Allbatrosia pectoralis with the meat distinguished by high water content. Acid-soluble chitosan with molecular weight 588 kd (made by Biopolimery) and water-soluble chitosan with molecular weight 40 kd (made by Bioprogress) were used for the structure builder in combination with gelatin. After adding the binary builder into the fish jelly, the gelatin increases its strength and the chitosan enhances its functional-technological and rheological properties; organoleptic properties of the finished product are also good: it has pleasing fishy taste and aroma. Moreover, the adding of chitosan lowers water activity. Rate of the lowering depends both on type of chitosan and on its concentration.