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. Â© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Incorporation of low molecular weight chitosan in a low-fat beef burger: assessment of technological quality and oxidative stability.
M. Hadidi, Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain. E-mail firstname.lastname@example.org
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Izadi Amoli, P., Hadidi, M., Zahra Hasiri, Arman Rouhafza, Zarei Jelyani, A., Zahra Hadian, Mousavi Khaneghah, A., Lorenzo, J. M.; Incorporation of low molecular weight chitosan in a low-fat beef burger: assessment of technological quality and oxidative stability.. IFIS Food and Health Sciences Database 2022; doi:
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