抗氧化剂处理过的熟牛肉饼的风味品质。
Flavor quality of antioxidant-treated, cooked, ground beef patties.
作者信息
Van De Riet S J, Hard M M
出版信息
J Am Diet Assoc. 1979 Nov;75(5):556-9.
PMID:574146
Abstract
The antioxidant tertiary-butylhydroquinone (TBHQ) reduced flavor deterioration and oxidative rancidity in cooked ground beef patties stored up to seven days at refrigerator (2.8 degrees C.) temperatures and up to twenty-one days at freezer (--20.5 degrees C.) temperatures. Freezer conditions maintained flavor quality more effectively than refrigerator temperatures in both TBHQ-treated and untreated samples.
摘要
抗氧化剂叔丁基对苯二酚（TBHQ）减少了在冰箱（2.8摄氏度）温度下储存长达七天以及在冷冻柜（-20.5摄氏度）温度下储存长达二十一天的熟牛肉饼的风味劣化和氧化酸败。在TBHQ处理和未处理的样品中，冷冻条件比冷藏温度更有效地保持了风味品质。
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