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Effect of fat replacement by chitosan and golden flaxseed flour (wholemeal and defatted) on the quality of hamburgers

Hautrive, Tiffany Prokopp, Piccolo, Jaqueline, Rodrigues, Angela Souza, Campagnol, Paulo Cezar Bastianello, Kubota, Ernesto Hashime
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.102 pp. 403-410
HCH (pesticide), chitosan, cohesion, flour, hamburgers, hardness, linseed, lipid content, pH, sensory properties, shrinkage, thiobarbituric acid-reactive substances
In this study, the effect of fat replacement by chitosan (CH), golden flaxseed wholemeal (GFW) and defatted golden flaxseed flour (DGF) on the physico-chemical, sensory and oxidative characteristics of hamburgers was evaluated. The following treatments were prepared: Control (10% fat); HCH (6% fat and 4% CH); HGFW (2.5% fat and 7.5% GFW) and HDGF (2.5% fat and 7.5% DGF). The formulation with the highest hardness, springiness, cohesiveness, fat retention and pH (6.65) and with the lowest shrinkage was the HCH. The hamburgers with chitosan presented lower sensory quality. However, the replacement of fat by GFW and DGF did not impair the sensory quality of hamburgers. The L* and a* values were seen to have a tendency to decrease while the b* and h* values tended to increase during the storage of hamburgers. Except for the GFW, the hamburgers presented TBARS values below 1.4 mg malonaldehyde.Kg−1. The hamburgers prepared presented good physical-chemical characteristics.