AI Summary & Key Takeaways
AI InsightTBA values, peroxide values and free fatty acids contents increased over time regardless of packaging treatment P
📌 3 Key Takeaways
Abstract
Beef patties packaged with or without vacuum were stored at -18°C for six months. Effects of package type and frozen storage time on some quality characteristics of beef patties were investigated. Beef patties were evaluated for TBA values, free fatty acids contents, peroxide values, Lovibond tintometer red color intensity and sensory properties at one month intervals during six months of frozen storage. TBA values, peroxide values and free fatty acids contents increased over time regardless of packaging treatment P
Özet
Vakumlu ve vakumsuz olarak ambalajlanan köfteler, -18°C'de 6 ay süreyle depolanm ış lar ve ambalaj şeklinin ve depolanma süresinin köftelerin baz ı kalite ı5zelliklerine etkisi araşt ı r ı lm ışt ı r. Köfteler TBA de ğeri, serbest yağ asitleri miktar ı , peroksit değ eri, Lovibond tintometre renk de ğeri ve duyusal yönünden her ay degerlendirilmi ştir. Köftelerin TBA de ğ erleri, peroksit de ğ erleri ve serbest yağ' asitleri miktarlar ı ambalaj şekline bak ı lmaks ı z ı n depolama süresince art ış göstermi ş P