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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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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spelling doaj-1e5606ef405f47ee8bd8a2b05a9651d22021-08-26T13:45:44ZengMDPI AGFoods2304-81582021-08-01101959195910.3390/foods10081959Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative StabilityPourya Izadi Amoli0Milad Hadidi1Zahra Hasiri2Arman Rouhafza3Aniseh Zarei Jelyani4Zahra Hadian5Amin Mousavi Khaneghah6José M. Lorenzo7Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 14778-93855, IranDepartment of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, SpainCollege of Veterinary Medicine, Islamic Azad University of Shahrekord, Shahrekord 88137-33395, IranCollege of Veterinary Medicine, Islamic Azad University of Shahrekord, Shahrekord 88137-33395, IranFood Control Laboratory, Department of Food and Drug, Shiraz University of Medical Science, Shiraz 71348-14336, IranDepartment of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran 19816-19573, IranDepartment of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-852, BrazilCentro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, SpainIn 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.https://www.mdpi.com/2304-8158/10/8/1959low-fat burgerchitosanfat replacerlipid oxidationquality
collection DOAJ
language English
format Article
sources DOAJ
author Pourya Izadi Amoli
Milad Hadidi
Zahra Hasiri
Arman Rouhafza
Aniseh Zarei Jelyani
Zahra Hadian
Amin Mousavi Khaneghah
José M. Lorenzo
spellingShingle Pourya Izadi Amoli
Milad Hadidi
Zahra Hasiri
Arman Rouhafza
Aniseh Zarei Jelyani
Zahra Hadian
Amin Mousavi Khaneghah
José M. Lorenzo
Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability
Foods
low-fat burger
chitosan
fat replacer
lipid oxidation
quality
author_facet Pourya Izadi Amoli
Milad Hadidi
Zahra Hasiri
Arman Rouhafza
Aniseh Zarei Jelyani
Zahra Hadian
Amin Mousavi Khaneghah
José M. Lorenzo
author_sort Pourya Izadi Amoli
title Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability
title_short Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability
title_full Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability
title_fullStr Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability
title_full_unstemmed Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability
title_sort incorporation of low molecular weight chitosan in a low-fat beef burger: assessment of technological quality and oxidative stability
publisher MDPI AG
series Foods
issn 2304-8158
publishDate 2021-08-01
description 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.
topic low-fat burger
chitosan
fat replacer
lipid oxidation
quality
url https://www.mdpi.com/2304-8158/10/8/1959
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AT zahrahasiri incorporationoflowmolecularweightchitosaninalowfatbeefburgerassessmentoftechnologicalqualityandoxidativestability
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AT aminmousavikhaneghah incorporationoflowmolecularweightchitosaninalowfatbeefburgerassessmentoftechnologicalqualityandoxidativestability
AT josemlorenzo incorporationoflowmolecularweightchitosaninalowfatbeefburgerassessmentoftechnologicalqualityandoxidativestability
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