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Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers
Joint Authors
Kucharska, Alicja Z.
Salejda, Anna Marietta
Krasnowska, Grażyna
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-06-05
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Bioactive compounds of plant origin are becoming increasingly popular as food ingredients with a beneficial impact on human health.
Therefore, the present study aimed to investigate the possibility of using different doses (0.5 g–1.5 g) of cornelian cherry juice (CCJ) as a functional additive in the production of beef burgers.
Results of the experiment showed CCJ addition to cause high acidification of the meat emulsion and to decrease meat production yield was unbeneficial from the economic point of view.
In contrast, the CCJ was highly effective in retarding lipid oxidation in beef burgers during storage wherein even a dose of 0.5 g CCJ resulted in beneficial inhibition of oxidative changes and at the same time had no negative effect on the sensory characteristics of beef burgers.
CCJ can be applied in the meat industry to develop novel products; however, future research is needed regarding its acidifying properties.
American Psychological Association (APA)
Salejda, Anna Marietta& Kucharska, Alicja Z.& Krasnowska, Grażyna. 2018. Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185036
Modern Language Association (MLA)
Salejda, Anna Marietta…[et al.]. Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers. Journal of Food Quality No. 2018 (2018), pp.1-8.
https://search.emarefa.net/detail/BIM-1185036
American Medical Association (AMA)
Salejda, Anna Marietta& Kucharska, Alicja Z.& Krasnowska, Grażyna. Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185036
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185036