Effects of Adding Clove (Syzygium aromaticum L.)  Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage

Effects of Adding Clove (Syzygium aromaticum L.)  Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage

The study investigated the impact of clove seed extract (CSE) at concentrations of 0.20, 0.25, and 0.30% on the oxidative stability, microbial activity, and sensory quality of beef patties stored at 4°C for 10 days. The extract was obtained using ethanol (70%) and incorporated into the patties. Lip...

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Bibliographic Details
Main Authors: Bestoon Hassan Ahmed, Naska Abdulqadir Mohammed Mohammed
Format: Article
Language:English
Published: Sulaimani Polytechnic University 2024-12-01
Series:Kurdistan Journal of Applied Research
Subjects:
Clove seed extract
Lipid oxidation
Microbial inhibition
Sensory quality
Beef patties
Natural preservative
Online Access:https://www.kjar.spu.edu.iq/index.php/kjar/article/view/978
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https://www.kjar.spu.edu.iq/index.php/kjar/article/view/978

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