The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

The aim of this study was to determine the effects dried peach leaves powders with different methods on pH and Thiobarbituric acid reactive substances (TBARS) values, cooking, textural sensory properties beef patties. Samples were divided into six treatment groups; control (without leaf powder/ Butylhydroxytoluene (BHT)), patties BHT (0.01%), containing (PLP) in air (AP) (%1) microwave oven (MwP) three concentrations (0.5%, 1%, 2%). Sample stored at +4 ºC for 7 days. raw various levels PLPs decreased slightly (P<0.01). MwP addition significantly (P <0.01) TBARS value compared without powder. At end storage period, group 4.14 mg MDA/kg, while MwP3 0.67 MDA/kg.