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dc.contributor.authorElama, Claude
dc.contributor.authorTarawa, Mohammed
dc.contributor.authorAl-Rimawi, Fuad
dc.date.accessioned2020-02-23T20:01:28Z
dc.date.available2020-02-23T20:01:28Z
dc.date.issued2017-10-05
dc.identifier.citationTY - JOUR AU - Elama, Claude AU - Tarawa, Mohammed AU - Al-Rimawi, Fuad PY - 2017/08/28 SP - T1 - Oleuropein from Olive Leaf Extract as Natural Antioxidant of Frozen Hamburger VL - 7 DO - 10.17265/2159-5828/2017.08.005 JO - Journal of Food Science and Engineering ER -en_US
dc.identifier.issn2164-5795
dc.identifier.urihttps://dspace.alquds.edu/handle/20.500.12213/5083
dc.description.abstractOxidation is one of the major causes of hamburger deterioration. Antioxidants are used to minimize oxidation process. There is a growing interest in the substitution of synthetic food antioxidants by natural ones from vegetable sources. In meat industry, sodium erythorbate is antioxidant that is usually used and is an example of chemical antioxidant. Effect of olive leaf extract rich in oleuropein on the quality of frozen hamburger was investigated. The objective of this study was to evaluate the usage of oleuropein from olive leaf extract as natural antioxidant in frozen hamburger stored at -12 °C compared with sodium erythorbate. Results suggested that olive leaf extracts might be useful to the meat industry as an efficient alternative to synthetic antioxidants by retarding oxidation of hamburger compared with sodium erythorbate 0.5% of oleuropein and 0.5% of sodium erythorbate are the best concentrations to be used in frozen hamburger.en_US
dc.language.isoenen_US
dc.publisherDavid publishingen_US
dc.subjectOleuropeinen_US
dc.subjectolive leaf extracten_US
dc.subjectlipid oxidationen_US
dc.subjectfrozen storageen_US
dc.subjectbeef burger qualityen_US
dc.subjectnatural antioxidantsen_US
dc.titleOleuropein from Olive Leaf Extract as Natural Antioxidant of Frozen Hamburgeren_US
dc.typeArticleen_US


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