Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties

Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties

This study investigates the antioxidant and physicochemical characteristics of raw ground beef patties and raw ground beef patties treated with varying percentages of roselle (Hibiscus sabdariffa L.) and rose (Rosa canina L.) powders during 7 days of storage at 4°C. The analysis included key paramet...

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Bibliographic Details
Main Authors: Krishna Brunda Duggirala, Gopinath Mummaleti, Fanbin Kong, Anand Mohan
Format: Article
Language:English
Published: Frontiers Media S.A. 2024-12-01
Series:Frontiers in Food Science and Technology
Subjects:
antioxidant
lipid and protein oxidation
TBARS
DPPH
textural properties
Online Access:https://www.frontiersin.org/articles/10.3389/frfst.2024.1487336/full
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