Changes in Quality Traits and Oxidation Stability of <i>Syzygium aromaticum</i> Extract-Added Cooked Ground Beef during Frozen Storage

Changes in Quality Traits and Oxidation Stability of <i>Syzygium aromaticum</i> Extract-Added Cooked Ground Beef during Frozen Storage

This study was accomplished by comparing the oxidative stability of (0.1%) <i>Syzygium aromaticum</i> extract (SAE) and (0.02%) butylated hydroxytoluene (BHT)-added cooked ground beef with an antioxidant free-control sample during frozen storage. All samples showed a non-significant (<...

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Bibliographic Details
Main Authors: Mohammad Ashrafuzzaman Zahid, Jeong-Uk Eom, Rashida Parvin, Jin-Kyu Seo, Han-Sul Yang
Format: Article
Language:English
Published: MDPI AG 2022-03-01
Series:Antioxidants
Subjects:
cooked ground beef
<i>Syzygium aromaticum</i> extract
frozen storage
quality traits
oxidative stability
Online Access:https://www.mdpi.com/2076-3921/11/3/534

Internet

https://www.mdpi.com/2076-3921/11/3/534

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