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...

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Pubblicato in:Korean J Food Sci Anim Resour
Autori principali: Zahid, Ashrafuzzaman, Seo, Jin-Kyu, Park, Jun-Young, Jeong, Jin-Yeon, Jin, Sang-Keun, Park, Tae-Seon, Yang, Han-Sul
Natura: Artigo
Lingua:Inglês
Pubblicazione: Korean Society for Food Science of Animal Resources 2018
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Article
Accesso online: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
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