Share

Protective effect of fresh rosemary and sage on frozen beef hamburgers.

[In Italian. / En italien.]

Author(s) : PIZZOCARO F., SENESI E., BABBINI G.

Type of article: Article

Summary

Frozen beef hamburgers with added grounded fresh leaves of rosemary (0.3% by weight) and rosemary plus sage (0.3 + 0.3% by weight) were analyzed during 10 months' storage at -20 deg C, to check the freshness level (hypoxanthine value) and the oxidative state of the lipids (thiobarbituric acid value, conjugated dyenes, fatty acids composition of total lipids), and to evaluate the organoleptic characteristics. The results showed a remarkable protective effect of the aromatic herbs on the oxidation of the total lipids and on the freshness grade of the meat. The aromatic herbs proved to be able to improve the organoleptic characteristics of the frozen beef hamburgers.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1995-0986
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 33 - n. 324
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing