Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions
Emre Turan, Atilla Şimşek
Topics & Concepts
MetmyoglobinTBARSLipid oxidationFood scienceChemistryThiobarbituric acidAerobic bacteriaBacterial growthAntioxidantShelf lifeWater activityLipid peroxidationBacteriaBiochemistryWater contentBiologyGeneticsEngineeringMyoglobinGeotechnical engineeringMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesMicroencapsulation and Drying Processes