The Effect of Dried Peach Leaves Powders with Different Methods on Lipid Oxidation, Textural and Sensory Properties of Patties

The aim of this study was to determine the effects of the dried peach leaves powders with different methods on pH and Thiobarbituric acid reactive substances (TBARS) values, cooking, textural and sensory properties of beef patties. Samples were divided into six treatment groups; control (without peach leaf powder/ Butylhydroxytoluene (BHT)), patties with BHT (0.01%), patties containing peach leaf powders (PLP) dried in air (AP) (%1) and in microwave oven (MwP) in three different concentrations (0.5%, 1%, 2%). Sample were stored at +4 ºC for 7 days. The pH of raw beef patties containing various levels of PLPs decreased slightly (P

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Selcuk Journal of Agriculture and Food Sciences-Cover
  • ISSN: 2458-8377
  • Yayın Aralığı: Yılda 3 Sayı
  • Başlangıç: 2002
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