Effect of Supercritical CO2 Extraction of Nigella sativa Seeds in the Formulation of Beef Patties to Enhance the Lipid Stability and Sensory Characteristics

Posted on May 29, 2021Categories Agricultural and Food ScienceTags , ,   Leave a comment on Effect of Supercritical CO2 Extraction of Nigella sativa Seeds in the Formulation of Beef Patties to Enhance the Lipid Stability and Sensory Characteristics

The oxidative stability of beef burgers containing Nigella sativa Super critical CO2 extraction (SC-NSX) and Roasted Nigella sativa Super critical CO2 extraction (SC-roasted NSX) was compared to that of commercial-grade green tea extract (GTE) as a positive control before being stored at -18°C for up to three months. While stored at – 18°C for 3 months, the chemical composition, TBARS, protein oxidation, proximate, cooking yield, pH, colour, and textural qualities and sensory qualities were evaluated. Incorporation of natural antioxidants, on … Continue reading “Effect of Supercritical CO2 Extraction of Nigella sativa Seeds in the Formulation of Beef Patties to Enhance the Lipid Stability and Sensory Characteristics”