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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Detalles Bibliográficos
Autores principales: Zahid, Ashrafuzzaman, Seo, Jin-Kyu, Park, Jun-Young, Jeong, Jin-Yeon, Jin, Sang-Keun, Park, Tae-Seon, Yang, Han-Sul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238025/
https://www.ncbi.nlm.nih.gov/pubmed/30479509
http://dx.doi.org/10.5851/kosfa.2018.e36

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238025/
https://www.ncbi.nlm.nih.gov/pubmed/30479509
http://dx.doi.org/10.5851/kosfa.2018.e36

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