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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Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Zahid, Ashrafuzzaman, Seo, Jin-Kyu, Park, Jun-Young, Jeong, Jin-Yeon, Jin, Sang-Keun, Park, Tae-Seon, Yang, Han-Sul
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2018
Assuntos:
Article
Acesso em linha: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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