The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃

This study aimed to investigate the use of golden thread extract (GTE), clove extract (CE), and commercially available nitrite for retarding lipid and protein oxidation and for maintaining color stability and sensory attributes in beef patties stored at 4℃. GTE, CE, and nitrite treatment samples wer...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Korean J Food Sci Anim Resour
Hauptverfasser: Zahid, Ashrafuzzaman, Seo, Jin-Kyu, Park, Jun-Young, Jeong, Jin-Yeon, Jin, Sang-Keun, Park, Tae-Seon, Yang, Han-Sul
Format: Artigo
Sprache:Inglês
Veröffentlicht: Korean Society for Food Science of Animal Resources 2018
Schlagworte:
Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC6238025/
https://ncbi.nlm.nih.gov/pubmed/30479509
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2018.e36
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!

Ähnliche Einträge