Hydrolyzed collagen as a partial fat substitute in chicken burgers produced with white striping meat.

White striping (WS) is an anomaly characterized by the appearance of white striations in the Pectoralis major muscles. This study aimed to evaluate the effect of animal fat replacement (chicken skin) with hydrolyzed collagen (HC, 0, 50 and 75%) on the characteristics of burgers with normal chicken breast fillets (FN) and WS. The samples were subjected to physical-chemical characterization, oxidative stability (TBARS), texture, and sensory profile.