Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating

@article{zvural2018QualityDO,
  title={Quality differences of hamburger patties incorporated with encapsulated β carotene both as an additive and edible coating},
  author={Emin Burçin {\"O}zvural and Q. Huang},
  journal={Journal of Food Processing and Preservation},
  year={2018},
  volume={42},
  pages={0}
}
In this study, different formulations of chitosan (CS) and chitosan/sodium tripolyphosphate (CS/TPP) matrix solutions including β carotene were used as additives and edible coatings in hamburger patties, and the treatments were compared to control in terms of quality, oxidative and microbiological features of the patties. TBARS (2-thiobarbituric acid reactive substances) values of almost all the treatments increased throughout storage at 4 °C for 8 days. (p < .05). On the last day of storage… Expand
6 Citations

References

SHOWING 1-10 OF 38 REFERENCES
Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties.
  • 58
Effects of antioxidants and gamma irradiation on the shelf life of beef patties.
  • 24
...
1
2
3
4
...