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

• Главные авторы: Sara Barbieri (Автор), Dario Mercatante (Автор), Stefania Balzan (Автор), Sonia Esposto (Автор), Vladimiro Cardenia (Автор), Maurizio Servili (Автор), Enrico Novelli (Автор), Agnese Taticchi (Автор), Maria Teresa Rodriguez-Estrada (Автор)
• Формат: ‌
• Опубликовано: MDPI AG, 2021-12-01T00:00:00Z.
• Предметы: article
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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...