Quality differences of hamburger patties incorporated with encapsulated carotene both as an additive and edible coating

In this study, different formulations of chitosan (CS) and chitosan/sodium tripolyphosphate (CS/TPP) matrix solutions including carotene were used as additives and edible coatings in hamburger patties, and the treatments were compared to control in terms of quality, oxidative and microbiological features of the patties. TBARS (2-thiobarbituric acid reactive substances) values of almost all the treatments increased throughout storage at 4 degrees C for 8 days. (p<.05). On the last day of storage, the treatment including 5% CS/TPP with carotene and all the coated treatments had lower TBARS values than the other treatments (p<.05). The comparison of different treatments including the solutions of chitosan or chitosan/TPP matrix containing carotene showed that incorporation of solution as an edible coating was more effective in lipid oxidation and microbial growth than its utilization as an additive on quality of patties according to the results on last day of storage.