Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/30594
Full metadata record
DC FieldValueLanguage
dc.contributor.authorSayas-Barberá, Estrella-
dc.contributor.authorMartin-Sanchez, Ana-
dc.contributor.authorcherif, sarra-
dc.contributor.authorBen Abda, Jameleddine-
dc.contributor.authorPérez-Alvarez, José Angel-
dc.contributor.otherDepartamentos de la UMH::Tecnología Agroalimentariaes_ES
dc.date.accessioned2024-01-24T08:57:38Z-
dc.date.available2024-01-24T08:57:38Z-
dc.date.created2020-01-
dc.identifier.citationFoods Volume 9 Issue 1es_ES
dc.identifier.issn2304-8158-
dc.identifier.urihttps://hdl.handle.net/11000/30594-
dc.description.abstractAnew ingredient from date palm coproducts (pits) was obtained and tested as a preservative in burgers. Di erent concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers, and its e ect on the safety and quality was evaluated during 10 days of storage. The incorporation of date pit was able to improve the shelf life and the cooking properties of the burgers. The date pit stabilized the color, lipid oxidation, and microbial growth of the burgers during the storage time due to the antioxidant activity and the phytochemical content of the date pits. For the consumer panel, the color and the o -odors were improved, and the addition of 1.5% and 3% date pit in cooked burgers obtained similar scores. Based on the obtained results, the new ingredient from date pit may have potential preservative properties for enhancing stability during shelf life and could improve the composition of bioactive compounds (fiber and phenolic content) of beef burgerses_ES
dc.formatapplication/pdfes_ES
dc.format.extent15es_ES
dc.language.isoenges_ES
dc.publisherMDPIes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectsafetyes_ES
dc.subjectshelf lifees_ES
dc.subjectburgeres_ES
dc.subjectdate pites_ES
dc.subjectdate palm coproductes_ES
dc.subjectlipid oxidationes_ES
dc.subjectlipid oxidationes_ES
dc.subjectnatural preservativees_ES
dc.subject.otherCDU::6 - Ciencias aplicadas::62 - Ingeniería. Tecnologíaes_ES
dc.titleEffect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgerses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttps://doi.org/10.3390/foods9010102es_ES
Appears in Collections:
Artículos Tecnología Agroalimentaria


Thumbnail

View/Open:
 2020 foods-09-00102-v2 (1) (1).pdf

1,12 MB
Adobe PDF
Share:


Creative Commons ???jsp.display-item.text9???