کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2452132 1109707 2006 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Quality characteristics of ostrich (Struthio camelus) burgers
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Quality characteristics of ostrich (Struthio camelus) burgers
چکیده انگلیسی

Quality characteristics and storage stability of three types of burgers prepared with ostrich meat (alone or mixed with pork or beef meat) were evaluated. Burger evaluation was based on chemical, microbiological, textural, colour, sensory and oxidation characteristics. All of the assayed formulas showed acceptable general quality scores in the sensory evaluation, but the burgers formulated with 100% ostrich meat or mixing ostrich and beef meat had the highest scores. Only TBA values and redness were influenced by storage time. Burgers formulated with ostrich and pork meat had a faster oxidation rate and became more oxidized than the others. Microbial counts indicated that, at the end of the refrigerated storage (9 days), all of the preparations were spoiled.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 73, Issue 2, June 2006, Pages 295–303
نویسندگان
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