Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE res...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Meat science 2020-03, Vol.161, p.107972-107972, Article 107972
Hauptverfasser: Zahid, Md. Ashrafuzzaman, Choi, Jin Young, Seo, Jin-Kyu, Parvin, Rashida, Ko, Jonghyun, Yang, Han-Sul
Format: Artikel
Sprache:eng
Schlagworte:
Clove extract
Color values
Cooked beef patties
Oxidative stability
Sensory attributes
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:The antioxidant effects of clove extract (CE) by comparing with BHT and ascorbic acid (AA) in cooked beef patties were assessed at refrigerated storage. Four kinds of patties were formulated: without antioxidants (control), with added 0.02% BHT, 0.05% AA, and 0.1% CE. Addition of BHT, AA, and CE resulted in a significant (p 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2019.107972