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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...
| Autores principales: | , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |