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

Pourya Izadi Amoli; Milad Hadidi; Zahra Hasiri; Arman Rouhafza; Aniseh Zarei Jelyani; Zahra Hadian; Amin Mousavi Khaneghah; José M Lorenzo

doi:10.3390/foods10081959

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

Foods. 2021 Aug 23;10(8):1959. doi: 10.3390/foods10081959.

Authors

Pourya Izadi Amoli¹, Milad Hadidi², Zahra Hasiri³, Arman Rouhafza³, Aniseh Zarei Jelyani⁴, Zahra Hadian⁵, Amin Mousavi Khaneghah⁶, José M Lorenzo^{7

8}

Affiliations

¹ Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 14778-93855, Iran.
² Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain.
³ College of Veterinary Medicine, Islamic Azad University of Shahrekord, Shahrekord 88137-33395, Iran.
⁴ Food Control Laboratory, Department of Food and Drug, Shiraz University of Medical Science, Shiraz 71348-14336, Iran.
⁵ Department 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, Iran.
⁶ Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo 13083-852, Brazil.
⁷ Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
⁸ Área de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain.

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.

Keywords: chitosan; fat replacer; lipid oxidation; low-fat burger; quality.