Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage
نویسندگان
چکیده
منابع مشابه
Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus).
In Malaysia, fresh ulam raja leaves (Cosmos caudatus) are eaten raw with rice. In this study, beef patties incorporated with extracts of ulam raja (UREX) and commercial green tea extract (GTE) added individually at 200 and 500 mg/kg were stored at -18°C for up to 10 weeks. Lipid oxidation, cooking yield, physicochemical properties, textural properties, proximate composition and sensory characte...
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The present study investigated the effect of sumac (SWE) and rosemary water extracts (RWE) on microbial growth in ground beef meat during refrigerated storage. The meat samples were explored for changes in TVC, E. coli (0157:H7) and S. aureus populations. Antimicrobial effectiveness of extracts was more pronounced against gram-positive strain compared with gram-negative strain...
متن کاملEffect of Sumac (Rhus coriaria) and Rosemary (Rosmarinus officinalis) Water extracts on microbial growth changes in ground beef meat
The present study investigated the effect of sumac (SWE) and Rosemary water extracts (RWE) on microbial growth in ground beef meat during refrigerated storage. The meat samples were explored for changes in TVC, E.coli (0157:H7) and S.aureus populations. Antimicrobial effectiveness of extracts was more pronounced against Gram-positive strain compared with Gram-negative strain. Antimicrobial impa...
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The effects of rosemary extract, chitosan and carnosine, added individually or in combination, on colour, lipid stability and sensory attributes of beef patties were investigated. All samples were stored for up to 15 days at 4 ± 1 oC. Surface colour (Hunter L*, a* and b* values), and lipid oxidation (2-thiobarbituric acid reactive substances) were measured on days 0, 1, 3, 6, 9, 12 and 15 of st...
متن کاملComparison of Dried Plum Puree, Rosemary Extract, and BHA/BHT as Antioxidants in Irradiated Ground Beef Patties
Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at 4°C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of s...
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ژورنال
عنوان ژورنال: Brazilian Archives of Biology and Technology
سال: 2016
ISSN: 1516-8913
DOI: 10.1590/1678-4324-2016160139