The effects of incorporating chitosan on the functional and physical characteristics of ground beef patties

Asik-Canbaz E., DEMİRHAN B., Kizilkaya E., CANDOĞAN K.

JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE, cilt.72, sa.1, ss.27-33, 2021 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 72 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.2376/0003-925x-72-27
  • Dergi Adı: JOURNAL OF FOOD SAFETY AND FOOD QUALITY-ARCHIV FUR LEBENSMITTELHYGIENE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.27-33
  • Anahtar Kelimeler: Ground beef patties, chitosan, color, lipid oxidation, SHELF-LIFE EXTENSION, ANTIOXIDANT PROPERTIES, QUALITY PROPERTIES, LIPID OXIDATION, PORK SAUSAGES, COLOR CHANGES, EDIBLE FILMS, MEAT, PRESERVATION, ABSORPTION
  • Ankara Üniversitesi Adresli: Evet

Özet

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 refri-gerated storage at 4 degrees 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.