文章基本信息

标题：Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability
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作者：Pourya Izadi Amoli ; Milad Hadidi ; Zahra Hasiri 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：8
DOI：10.3390/foods10081959
语种：English
出版社：MDPI Publishing
摘要：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.
关键词：enlow-fat burger;chitosan;fat replacer;lipid oxidation;quality