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Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no...

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Bibliographic Details
Published in:Food science of animal resources 2020, 40(4), , pp.601-612
Main Authors: Zahid, Md. Ashrafuzzaman, Seo, Jin-kyu, Parvin, Rashida, Ko, Jonghyun, Park, Jun-Young, Yang, Han-Sul
Format: Article
Language:English
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Summary:The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of thiobarbituric acid reactive substances (TBARS) and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p
ISSN:2636-0772
2636-0780
DOI:10.5851/kosfa.2020.e37