Evaluation of Antioxidant Effectiveness and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef

Evaluation of Antioxidant Effectiveness and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef

This study determined antioxidant and sensory effects of cinnamon, cloves, fennel, pepper, and star anise (Chinese 5-spice ingredients) in cooked ground beef. In experiment 1, thiobarbituric acid (TBA) values of cooked samples were measured during refrigerated storage. In experiment 2, trained panel...

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Bibliographic Details
Main Author: Dwivedi, Saumya
Format: Others
Published: DigitalCommons@USU 2005
Subjects:
antioxidant effectiveness
sensory attributes
Chines 5-spice
cooked ground beef
Food Science
Nutrition
Online Access:https://digitalcommons.usu.edu/etd/5517
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6577&context=etd

Internet

https://digitalcommons.usu.edu/etd/5517
https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6577&context=etd

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