This research evaluated the use fenugreek seed flour (3,6,9 and 12%)as antioxidant and antimicrobial agent in manufacture of beef burgers instead of soybean flour (SF). with emphasis on frozen storage stability for most important quality criteria of beef burger. The incorporation of fenugreek seed flour into beef burger patties instead of soybean flour improving the content of essential amino a...

The aim of the work was to determine the shelf-life and the microbiological quality of minced meat packaged in modified atmosphere (MAP, 20% O2, 5% CO2, 75% N2). Changes in the microflora and in the chemical characteristics were monitored for a total period of 10 days. Different samples of minced pork meat and of minced mixed pork and beef meat (50% w/w) were packaged and stored at +1-2ÆC. The ...

This research aimed to use mustard flour as meat binder in processing of beef burgers instead of soybean flour (SF). Effect of addition mustard flour from two mustard varieties, yellow (Sinapis alba) (YMF) or brown (Brassica juncea) (BMF) mustard seed flour at different levels (3 and 6%) on the quality characteristics of beef burger patties was studied. The incorporation of mustard flour as a b...

How does attention optimize our visual system for the task at hand? Two mechanisms have been proposed for how attention improves signal processing: gain and tuning. To distinguish between these two mechanisms we use the equivalent-noise paradigm, which measures performance as a function of external noise. In the present study we explored how spatial and feature-based attention affect performanc...

in recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. the aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. fish fillets were immersed in marinades and stored at...

paste of big head carp fish was prepared based on three formulas and was selected base on organoleptic properties test results. the product was then divided into three portions of: sample 1 (control), sample 2 (containing 0.01% butylated hydroxy anisole bha antioxidant) and sample 3 (containing 0.02% antioxidant bha). to determine the shelf life, the samples were frozen and kept in cold storage...