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...

Descripción completa

Detalles Bibliográficos
Autores principales: Amoli, Pourya Izadi, Hadidi, Milad, Hasiri, Zahra, Rouhafza, Arman, Jelyani, Aniseh Zarei, Hadian, Zahra, Khaneghah, Amin Mousavi, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391418/
https://www.ncbi.nlm.nih.gov/pubmed/34441736
http://dx.doi.org/10.3390/foods10081959

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8391418/
https://www.ncbi.nlm.nih.gov/pubmed/34441736
http://dx.doi.org/10.3390/foods10081959

Ejemplares similares