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Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability

by Amoli, Pourya , Lorenzo, José , Rouhafza, Arman , Jelyani, Aniseh , Khaneghah, Amin , Hadian, Zahra , Hadidi, Milad , Hasiri, Zahra

in Beef / Chitosan / cohesion / Cold storage / color / Cooking / fat replacer / fat replacers / fatty acid composition / Fatty acids / Food science / free fatty acids / hardness / lipid oxidation / Low molecular weights / low-fat burger / Meat industry / Molecular weight / oxidative stability / Peroxide / Proteins / quality / Quality assessment / Retention / shrinkage / Stability analysis / Variance analysis / water holding capacity / Weight loss

2021

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Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability

by Amoli, Pourya , Lorenzo, José , Rouhafza, Arman , Jelyani, Aniseh , Khaneghah, Amin , Hadian, Zahra , Hadidi, Milad , Hasiri, Zahra

2021

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Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability

by Amoli, Pourya , Lorenzo, José , Rouhafza, Arman , Jelyani, Aniseh , Khaneghah, Amin , Hadian, Zahra , Hadidi, Milad , Hasiri, Zahra

2021

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Journal Article

Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability

Amoli, Pourya,

Lorenzo, José,

Rouhafza, Arman,

Jelyani, Aniseh,

Khaneghah, Amin,

Hadian, Zahra,

Hadidi, Milad,

Hasiri, Zahra

2021

Overview

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.

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Publisher

MDPI AG,MDPI

Subject

/ color

/ Cooking

/ fat replacer