Improved Oxidative Stability and Sensory Quality of Beef Hamburgers Enriched with a Phenolic Extract from Olive Vegetation Water

• Hoofdauteurs: Sara Barbieri (Auteur), Dario Mercatante (Auteur), Stefania Balzan (Auteur), Sonia Esposto (Auteur), Vladimiro Cardenia (Auteur), Maurizio Servili (Auteur), Enrico Novelli (Auteur), Agnese Taticchi (Auteur), Maria Teresa Rodriguez-Estrada (Auteur)
• Formaat: Boek
• Gepubliceerd in: MDPI AG, 2021-12-01T00:00:00Z.
• Onderwerpen: article
• Online toegang: Connect to this object online.

This study aims at evaluating the effect of a phenol-rich extract obtained from the concentration and purification of olive mill wastewaters (added at a ratio of 87.5 and 175 mg of phenols/kg meat) on the stability and sensory quality of beef hamburgers packed under modified atmosphere and stored un...