Effects of Cold‐Set Binding Agents on Oxidative Stability and Residual Nitrite Levels in Thermally Processed Ground Beef During Storage

2022 ◽  
Author(s):  
Esra Karaca ◽  
Birol Kılıç
Keyword(s):  
Oxidative Stability ◽  
Ground Beef ◽  
Thermally Processed ◽  
Binding Agents ◽  
Residual Nitrite

Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.)

Meat Science ◽  
2020 ◽  
Vol 168 ◽  
pp. 108187 ◽  
Author(s):  
L.H. Villalobos-Delgado ◽  
E.G. González-Mondragón ◽  
J. Ramírez-Andrade ◽  
A.Y. Salazar-Govea ◽  
J.T. Santiago-Castro
Keyword(s):  
Oxidative Stability ◽  
Ground Beef ◽  
Chenopodium Ambrosioides ◽  
Frozen Ground

Flavor and Oxidative Stability of Ground Beef Patties as Affected by Source and Storage

1991 ◽  
Vol 56 (4) ◽  
pp. 899-902 ◽  
Author(s):  
K.W. McMILLIN ◽  
T.D. BIDNER ◽  
S.E. FELCHLE ◽  
S.M. DUGAS ◽  
K.C. KOH
Keyword(s):  
Oxidative Stability ◽  
Ground Beef ◽  
Beef Patties ◽  
And Storage

scholarly journals Effects of thermal processing on physicochemical properties and oxidative stability of Balanities aegyptiaca kernels and extracted oil

2017 ◽  
Vol 68 (1) ◽  
pp. 184 ◽  
Author(s):  
S. M.A. Elbadawi ◽  
E. E.M. Ahmad ◽  
A. A. Mariod ◽  
B. Mathäus
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Opposite Effect ◽  
Edible Oils ◽  
Tap Water ◽  
Soxhlet Extraction ◽  
Thermally Processed ◽  
Extraction Apparatus ◽  
Soxhlet Extraction Apparatus ◽  
Palmitic Acids

In the present study, the effects of roasting and boiling on the proximate composition of the kernels as well as the physicochemical properties and oxidative stabilities of the extracted oils of Balanites aegyptiaca were investigated. Roasting was performed at 180 ˚C for 15 minutes, whereas boiling of the kernels was carried out in tap water for one hour. The oils from raw and thermally processed samples were extracted using n-hexane in a Soxhlet extraction apparatus and characterized. The roasting significantly (p < 0.05) influenced the peroxide value and the oxidative stability of the extracted oil in a positive way; whereas boiling had the opposite effect. The oils were composed of linoleic, oleic, stearic, and palmitic acids as the major fatty acids (96%) and contained predominantly α- and γ-tocopherols (ca. 400mg/kg). The study suggests that the oil from roasted kernels could be used as a natural antioxidant for enhancing the characteristics of other edible oils via blending.

Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties

2014 ◽  
Vol 37 (3) ◽  
pp. 203-212 ◽  
Author(s):  
Betül Kodal Coşkun ◽  
Eda Çalikoğlu ◽  
Zehra Karagöz Emiroğlu ◽  
Kezban Candoğan
Keyword(s):  
Essential Oils ◽  
Oxidative Stability ◽  
Ground Beef ◽  
Edible Films ◽  
Active Packaging ◽  
Beef Patties

Effect of Exposure to Pulsed Magnetic Field on Microbiological Quality, Color and Oxidative Stability of Fresh Ground Beef

2016 ◽  
Vol 40 (2) ◽  
pp. e12405 ◽  
Author(s):  
Patricia Goldschmidt Lins ◽  
Alessandra Aparecida Silva ◽  
Silvana Marina Piccoli Pugine ◽  
Aldo Ivan Cespedes Arce ◽  
Ernane José Xavier Costa ◽  
...  
Keyword(s):  
Magnetic Field ◽  
Oxidative Stability ◽  
Microbiological Quality ◽  
Ground Beef ◽  
Pulsed Magnetic Field

Calmodulin binding agents from selected fungal metabolites

Planta Medica ◽  
2014 ◽  
Vol 80 (10) ◽  
Author(s):  
P Del Valle ◽  
M González-Andrade ◽  
M Figueroa ◽  
R Mata
Keyword(s):  
Fungal Metabolites ◽  
Calmodulin Binding ◽  
Binding Agents
Sign in / Sign up

Export Citation Format

Share Document