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...

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Detalhes bibliográficos

Principais autores:	Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini, Mohammad Hossein Taghavifard, Mohammad Hadi Eskandari, Mohammad-Taghi Golmakani, Ehsan Shad
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Wiley 2017-01-01
coleção:	Journal of Food Quality
Acesso em linha:	http://dx.doi.org/10.1155/2017/6350156
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