Effect of onion skin powder on color, lipid, and protein oxidative stability of premade beef patty during cold storage-Reference-Cited by-同舟云学术

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Effect of onion skin powder on color, lipid, and protein oxidative stability of premade beef patty during cold storage

Published:2024-09-06 Issue:1 Volume:14 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Wang Cuntang,Wang Yuqing,Song Yang,Ren Manni,Gao Zengming,Ren Jian

Funder

Characteristic Discipline of Processing Technology of Plant Foods

Project of Universities Basic Scientific Research Project in Heilongjiang Province

Publisher

Springer Science and Business Media LLC

Link

https://www.nature.com/articles/s41598-024-71265-x.pdf

Reference44 articles.

1. Sagar, N. A. & Pareek, S. Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder. Sci. Rep. 10(1), 18669 (2020).

2. Petcu, C. D. et al. Effects of plant-based antioxidants in animal diets and meat products: A review. Foods 12(6), 1334 (2023).

3. Kurt, Ş, Ceylan, H. G. & Akkoç, A. The effects of onion skin powder on the quality of cooked chicken meat patties during refrigerated storage. Acta Aliment Hung 48(4), 423–430 (2019).

4. Öztürk, T. & Turhan, S. Physicochemical properties of pumpkin (Cucurbita pepo L.) seed kernel flour and its utilization in beef meatballs as a fat replacer and functional ingredient. J. Food Process Pres. 44(9), e14695 (2020).

5. Mehdizadeh, T. et al. Chitosan-starch film containing pomegranate peel extract and Thymus kotschyanus essential oil can prolong the shelf life of beef. Meat Sci. 163, 108073 (2020).

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