Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples. The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were ev...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini, Mohammad Hossein Taghavifard, Mohammad Hadi Eskandari, Mohammad-Taghi Golmakani, Ehsan Shad
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Wiley 2017-01-01
Σειρά:	Journal of Food Quality
Διαθέσιμο Online:	http://dx.doi.org/10.1155/2017/6350156
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