Abstract
ABSTRACT Fish burgers were developed with chitosan gel as a fat replacer at various levels (0, 1, 2, and 3%). Adding chitosan was effective at increasing yield, yellowness, and water activity and decreasing shrinkage. Chitosan gel in the formulations also provided fish burgers with lower lipids, mineral matter, and caloric value. In the texture profile, elasticity increased with the addition of chitosan gel, resulting in better sensory acceptance. These results demonstrate the potential value of adding up to 3% chitosan gel into tambaqui fish burgers.
Published Version
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