CHITOSAN - ITS USE IN A LOW-FAT FOOD PRODUCT

The oil content of a fish broth-oil (60-40%) sauce was reduced to the half by changing the chitosan contents and adding starch. The sauce ob tained had pseudoplastic and thixotropic rheological properties as wel l as a 43% reduction of the energetic value. The sensory quality of th e final product was improved by the addition of acetic, lactic and glu tamic acids to dissolve the chitosan, thus increasing the shelf-life s tability from 12 to 16 days.