Back to Search
Start Over
Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers
- Source :
- Journal of food quality, 2018:1563651, Journal of Food Quality, Vol 2018 (2018)
- Publication Year :
- 2018
-
Abstract
- 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.
- Subjects :
- Meat packing industry
Article Subject
business.industry
Chemistry
010401 analytical chemistry
food and beverages
lcsh:TX341-641
04 agricultural and veterinary sciences
040401 food science
01 natural sciences
0104 chemical sciences
Human health
0404 agricultural biotechnology
Cherry juice
Lipid oxidation
comic_books
Meat emulsion
Food science
Safety, Risk, Reliability and Quality
business
comic_books.series
lcsh:Nutrition. Foods and food supply
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Journal of food quality, 2018:1563651, Journal of Food Quality, Vol 2018 (2018)
- Accession number :
- edsair.doi.dedup.....ea427c54ccfdff6d33c8cfde18e6749f