In the present work, incorporating low molecular weight chitosan (LMWCH) (0, 0.5, 1, and 2%) as a fat replacer into low-fat beef burgers and technological, textural, and oxidative stability were investigated. The weight loss and shrinkage of samples decreased with the increase of LMWCH concentration. In contrast, the water-holding capacity and color of burgers were enhanced by the addition of LMWCH. The instrumental TPA results indicated an increase in the LMWCH levels, significantly increasing the hardness, springiness, and gumminess but decreasing the cohesiveness of low-fat beef burgers. The TBARS and peroxide values and free fatty acid content in the burgers supplemented with LMWCH increase slower than the control sample during refrigerated storage. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Keywords
BEEFBURGERS FATS LOW FOODS CHITOSAN FAT SUBSTITUTES FATTY ACIDS OXIDATIVE STABILITY PEROXIDE VALUES MOL. WT. WATER HOLDING CAPACITY WT. COLOUR HARDNESS SPRINGINESS TEXTURE SHRINKAGE REFRIGERATED STORAGE TBARS
You do not currently have access to this content.