1) Department of Food Technology, Sarkikaraagac Vocational School, Isparta University of Applied Sciences, 32200, Isparta, Turkey; 2) Department of Pharmaceutical Basic Sciences, Faculty of Pharmacy, Gazi University, 06330, Ankara, Turkey; 3) Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı Campus, 06830, Ankara, Turkey
The effects of incorporating chitosan on the functional and physical characteristics of ground beef patties
Die Auswirkungen der Einarbeitung von Chitosan auf die funktionellen und physikalischen Eigenschaften von Rinderhackfleischpasteten
Emine Aşık-Canbaz1), Burak Demirhan2), Ece Kızılkaya3), Kezban Candoğan3)
Summary
This study investigated the effects of adding chitosan at 0% (control), 0.5% (0.5-C), 1.0% (1-C) and 1.5% (1.5-C) on some quality traits of ground beef patties during refrigerated storage at 4°C for 4 days. Incorporating chitosan resulted in higher pH and lower thiobarbituric acid (TBA) values in comparison to the control (p<0.05). The addition of chitosan resulted in a significant color stabilizing effect with higher CIE redness (a*) and a lower percentage of metmyoglobin (MetMb). At the end of the storage period, the MetMb percentage increased significantly in all sample groups and reached 61.26%, 33.09%, 24.55% and 29.2% in C, 0.5-C, 1-C and 1.5-C, respectively. After cooking, the diameter reduction of ground beef patties decreased, while cooking yield and moisture retention increased with an increasing concentration of chitosan (p<0.05). In texture profile analyses, the incorporation of chitosan resulted in a higher hardness in raw samples and higher cohesiveness, springiness and chewiness in cooked samples (p<0.05). Thus, chitosan was shown to be an effective agent in providing enhanced color, oxidative stability and yield in ground meat patties due to its promising antioxidant activity and water-binding ability.
Keywords: Ground beef patties, chitosan, color, lipid oxidation
Korrespondenzadresse E-Mail
emineacanbaz@gmail.com
Weitere Informationen zum Beitrag
Arch Lebensmittelhyg 72,
27–33 (2021)
DOI 10.2376/0003-925X-72-27
Copyright
© M. & H. Schaper GmbH & Co.
ISSN 0003-925X