USING OF ELECTROSPUN CHROMIUM OXIDE NANPFIBER TO INCREASE THE SHELF LIFE OF FROZEN BEEF BURGER

USING OF ELECTROSPUN CHROMIUM OXIDE NANPFIBER TO INCREASE THE SHELF LIFE OF FROZEN BEEF BURGER

Electrospun Whey protein membranes reinforced with electrospun chromium oxide nanofibers were utilized for the packaging of beef burger, which were subsequently frozen and stored for 3 months. The chromium oxide nanofibers were incorporated into the membranes at two concentrations 6, 8 %. The study...

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Bibliographic Details
Main Authors: Majd A. A, Alrubeii, A. M. S., L. T. Al–Hadedee
Format: Article
Language:English
Published: Baghdad University 2025-01-01
Series:The Iraqi Journal of Agricultural science
Subjects:
protein, meat processing ,WHC, food safety
Online Access:https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2123
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