Preservation of fresh ground beef patties using plant extracts combined with a modified atmosphere packaging
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2905-3
Abstract: High oxygen modified atmosphere packaging of raw ground beef patties favors bright red oxymyoglobin color but also lipid oxidation. Therefore, the effect of the addition of phenolic-rich plant extracts selected for their in vitro antioxidant… read more here.
Keywords: atmosphere packaging; plant extracts; beef patties; modified atmosphere ... See more keywords
Effects of ten vegetable oils on heterocyclic amine profiles in roasted beef patties using UPLC-MS/MS combined with principal component analysis.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128996
Abstract: Soybean oil (SBO), rapeseed oil (RSO), peanut oil (PO), corn oil (CO), olive oil (OO), sunflower oil (SFO), rice germ oil (RGO), walnut oil (WO), torreya seed oil (TSO), and grapeseed oil (GSO) were used… read more here.
Keywords: amino; vegetable oils; roasted beef; beef patties ... See more keywords
Effect of the addition of hydrocolloids on beef texture: Targeted to the needs of people with dysphagia
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106413
Abstract: Abstract This study evaluated the effect of addition of 14 different hydrocolloids that are commonly used in meat industry as texture modifiers, with a view to screen and categorise, hydrocolloid added beef patties within the… read more here.
Keywords: beef; texture; beef patties; effect addition ... See more keywords
Nutritional quality of beef patties with added flaxseed and tomato paste
Sign Up to like & getrecommendations! Published in 2018 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2017.1391333
Abstract: ABSTRACT The aim of this work was to evaluate the physicochemical, sensory and nutritional properties of beef patties with added combinations of flaxseed (FS) and tomato paste (TP). Treatments were as follows: control = 0%FS… read more here.
Keywords: beef; flaxseed tomato; tomato paste; patties added ... See more keywords
Amino acids effects on heterocyclic amines formation and physicochemical properties in pan-fried beef patties.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food science"
DOI: 10.1111/1750-3841.15078
Abstract: The effects of surface application of amino acids on the formation of heterocyclic amines (HCAs) and meat quality properties were evaluated in pan-fried beef patties (230 °C/15 min). Tryptophan, lysine, leucine, and proline at three concentrations,… read more here.
Keywords: amino acids; fried beef; formation; heterocyclic amines ... See more keywords
Incorporation of copaiba and oregano essential oils on the shelf life of fresh ground beef patties under display: Evaluation of their impact on quality parameters and sensory attributes
Sign Up to like & getrecommendations! Published in 2022 at "PLoS ONE"
DOI: 10.1371/journal.pone.0272852
Abstract: The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef patties over 21 days of display. Five treatments were… read more here.
Keywords: beef patties; acceptability; essential oils; patties display ... See more keywords
Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties
Sign Up to like & getrecommendations! Published in 2022 at "Antioxidants"
DOI: 10.3390/antiox11071405
Abstract: Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders;… read more here.
Keywords: leaf powders; maqui leaf; beef; aristotelia chilensis ... See more keywords
Effect of Neem (Azadirachta indica L.) on Lipid Oxidation in Raw Chilled Beef Patties
Sign Up to like & getrecommendations! Published in 2019 at "Antioxidants"
DOI: 10.3390/antiox8080305
Abstract: The aim of this study was to determine the total polyphenol content, radical scavenging and antimicrobial activities of Azadirachta indica (A. indica) and to evaluate their effect on shelf-life stability of raw beef patties during… read more here.
Keywords: effect; lipid oxidation; indica; beef patties ... See more keywords
Quality Characteristics of Beef Patties Prepared with Octenyl-Succinylated (Osan) Starch
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10061157
Abstract: Octenyl-succinylated corn starch (Osan) was used to improve the physicochemical properties of ground beef patties. The study involved incorporation of 5 and 15% Osan and storage for 30 or 60 days at −20 °C. The… read more here.
Keywords: osan starch; cooked patties; starch; beef patties ... See more keywords