Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts
المؤلفون المشاركون
Hashemi Gahruie, Hadi
Hosseini, Seyed Mohammad Hashem
Taghavifard, Mohammad Hossein
Eskandari, Mohammad Hadi
Golmakani, Mohammad-Taghi
Shad, Ehsan
المصدر
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-05-21
دولة النشر
مصر
عدد الصفحات
9
الملخص EN
In this study, the oxidative stability of beef burgers incorporated with Shirazi thyme, cinnamon, and rosemary extracts was compared with that of BHT-incorporated and antioxidant-free samples.
The chemical composition, TBARS, metmyoglobin, pH, color, and microbial and sensory characteristics were evaluated during storage at −18°C for 2 months.
The results indicated that Shirazi thyme and cinnamon extracts did not change the colorimetric properties significantly (P<0.05).
Incorporating natural antioxidants led to a significant (P<0.05) reduction in TBARS (36.58–46.34%) and metmyoglobin (16.25–18.47%) as compared to control.
Except for the control sample, total microbial counts of burgers were lower than the maximum allowed limit.
Burgers formulated with Shirazi thyme revealed the lowest amount of total count.
Regarding the sensory characteristics, the overall acceptability of different samples decreased in the order of cinnamon > BHT > Shirazi thyme > rosemary > control.
Finally, the results showed that these plant extracts can be utilized as an alternative to synthetic antioxidants in formulation of burgers.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Hashemi Gahruie, Hadi& Hosseini, Seyed Mohammad Hashem& Taghavifard, Mohammad Hossein& Eskandari, Mohammad Hadi& Golmakani, Mohammad-Taghi& Shad, Ehsan. 2017. Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1175981
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Hashemi Gahruie, Hadi…[et al.]. Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts. Journal of Food Quality No. 2017 (2017), pp.1-9.
https://search.emarefa.net/detail/BIM-1175981
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Hashemi Gahruie, Hadi& Hosseini, Seyed Mohammad Hashem& Taghavifard, Mohammad Hossein& Eskandari, Mohammad Hadi& Golmakani, Mohammad-Taghi& Shad, Ehsan. Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-9.
https://search.emarefa.net/detail/BIM-1175981
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1175981
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر