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Mechanically deboned poultry meat hamburgers. Note 2: protective and antioxidant effect of carrot and spinach tissues during frozen storage.

Hamburger di carni avicole disossate meccanicamente. Nota 2: effetto protettivo e antiossidante dei tessuti di carota e spinacio durante la conservazione allo stato congelato.

Author(s) : PIZZOCARO F., SENESI E., VERONESE P., GASPAROLI A.

Type of article: Article

Summary

Interactions of the different components are studied. Tests on samples (lipid oxidation, hypoxanthane) value (freshness), colour and sensory analysis) show that addition of spinach alone (or with carrot) can give some advantages to stabilize lipid oxidation, in mechanically deboned poultry meat.

Details

  • Original title: Hamburger di carni avicole disossate meccanicamente. Nota 2: effetto protettivo e antiossidante dei tessuti di carota e spinacio durante la conservazione allo stato congelato.
  • Record ID : 1999-3025
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 37 - n. 371
  • Publication date: 1998/06
  • Document available for consultation in the library of the IIR headquarters only.

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