Please use this identifier to cite or link to this item: https://hdl.handle.net/11000/30594

Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers


Thumbnail

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

1,12 MB
Adobe PDF
Share:
Title:
Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers
Authors:
Sayas-Barberá, Estrella  
Martin-Sanchez, Ana  
cherif, sarra  
Ben Abda, Jameleddine  
Pérez-Alvarez, José Angel  
Editor:
MDPI
Department:
Departamentos de la UMH::Tecnología Agroalimentaria
Issue Date:
2020-01
URI:
https://hdl.handle.net/11000/30594
Abstract:
Anew 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 pi...  Ver más
Keywords/Subjects:
safety
shelf life
burger
date pit
date palm coproduct
lipid oxidation
lipid oxidation
natural preservative
Knowledge area:
CDU: Ciencias aplicadas: Ingeniería. Tecnología
Type of document:
info:eu-repo/semantics/article
Access rights:
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
DOI:
https://doi.org/10.3390/foods9010102
Published in:
Foods Volume 9 Issue 1
Appears in Collections:
Artículos Tecnología Agroalimentaria



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