Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

Effect of Wine Lees as Alternative Antioxidants on Physicochemical and Sensorial Composition of Deer Burgers Stored during Chilled Storage

Wine lees from two grape varieties (<i>Vitis vinifera</i> L. Cv. “verdejo” and “palomino”) were studied as natural preservatives in deer burgers compared with the traditional additive sodium ascorbate. Burgers packed in modified atmosphere packaging and stored in refrigeration were analy...

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Bibliographic Details
Main Authors: Marina Alarcón, Manuel López-Viñas, María Soledad Pérez-Coello, María Consuelo Díaz-Maroto, María Elena Alañón, Almudena Soriano
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Antioxidants
Subjects:
wine lees
deer burger
protein and lipid oxidation
antioxidant
antimicrobial
volatile compounds
Online Access:https://www.mdpi.com/2076-3921/9/8/687

Internet

https://www.mdpi.com/2076-3921/9/8/687

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