Comprehensive effects of black cumin (Nigella sativa) and synthetic antioxidant on sensory and physicochemical quality of beef patties during refrigerant storage
This study investigated the effective utilization of black cumin (Nigella sativa) extract as natural antioxidant source in cooked beef patties at refrigeration storage for 15 days and its efficacy was figured out against synthetic antioxidant butylated hydroxyl anisole (BHA). For this purpose, beef...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154321000478 |