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...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Pourya Izadi Amoli, Milad Hadidi, Zahra Hasiri, Arman Rouhafza, Aniseh Zarei Jelyani, Zahra Hadian, Amin Mousavi Khaneghah, José M. Lorenzo
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2021-08-01
סדרה:	Foods
נושאים:	low-fat burger chitosan fat replacer lipid oxidation quality
גישה מקוונת:	https://www.mdpi.com/2304-8158/10/8/1959
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!