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

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

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...

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Bibliographic Details
Main Authors: Pourya Izadi Amoli, Milad Hadidi, Zahra Hasiri, Arman Rouhafza, Aniseh Zarei Jelyani, Zahra Hadian, Amin Mousavi Khaneghah, José M. Lorenzo
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
low-fat burger
chitosan
fat replacer
lipid oxidation
quality
Online Access:https://www.mdpi.com/2304-8158/10/8/1959

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https://www.mdpi.com/2304-8158/10/8/1959

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