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
Emine Aşık-Canbaz1), Burak Demirhan2), Ece Kızılkaya3), Kezban Candoğan3)
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
Arch Lebensmittelhyg 72,
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