Abstract
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.
Highlights
Introduction iationsMeat products such as burgers may be excellent sources of protein and essential nutrients in different age groups
A similar trend was reported by Sayas-Barberá et al [19], who studied the influence of adding chitosan at different molecular weights in pork burgers
Technological, textural, and lipid oxidation of beef burgers were affected by the increment of low molecular weight chitosan (LMWCH)
Summary
Introduction iationsMeat products such as burgers may be excellent sources of protein and essential nutrients in different age groups. Meat consumers look for healthier meat substitutes as a means to maintain good health This new approach gives the meat industry an excellent opportunity to develop new products such as functional foods [2]. The use of fat replacer is the most efficient way to achieve low-fat products; the technical quality and color of meat products may be affected by the reduction of fat [3,4]. For this reason, many water retention hydrocolloids have been studied to boost gels’ development, including alginate, chitosan, gums, cellulose, and pectin [5,6]
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