Effect of the extract of persimmon (Diospyros kaki L.) cv. ‘Rama Forte’and rosemary oily extract (Rosmarinus officinalis L.) on the sensory characteristics and color stability of frozen beef burgers<br>Efeito de extratos de caqui (Diospyros kaki L.) cultivar Rama Forte e do extrato oleoso de alecrim (Rosmarinus officinalis L.) nas características sensoriais e na estabilidade da cor de hambúrguer de carne bovina congelado

Effect of the extract of persimmon (Diospyros kaki L.) cv. ‘Rama Forte’and rosemary oily extract (Rosmarinus officinalis L.) on the sensory characteristics and color stability of frozen beef burgers<br>Efeito de extratos de caqui (Diospyros kaki L.) cultivar Rama Forte e do extrato oleoso de alecrim (Rosmarinus officinalis L.) nas características sensoriais e na estabilidade da cor de hambúrguer de carne bovina congelado

This study aimed to evaluate the effect of the extract of persimmon cv. ‘Rama Forte’ and rosemary oily extract on the sensory characteristics and color stability of frozen beef burgers. The crude hydroethanolic extract was prepared and subjected to fractionation resulting in the hexane, chloroform a...

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Bibliographic Details
Main Authors: Leadir Lucy Martins Fries, Nelcindo Nascimento Terra, Liana Inês Guidolin Milani, Ernesto Hashime Kubota
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2012-06-01
Series:Semina: Ciências Agrárias
Subjects:
Extratos naturais
Diospyros kaki L
Qualidade sensorial
Cor
Hambúrguer de carne bovina
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/10624

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/10624

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