Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a...

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Bibliographic Details
Main Authors: Isam A. Mohamed Ahmed, Elfadil E. Babiker, Fahad Y. Al-Juhaimi, Alaa El-Din Ahmed Bekhit
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Antioxidants
Subjects:
clove powder extract
antioxidant
antimicrobial
beef burger
quality attributes
Online Access:https://www.mdpi.com/2076-3921/11/7/1354

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