Effect of L-ascorbic acid on the quality of beef burger during refrigeration storage / Aznor Nizam Adli

Ascorbic acid has an important role in processed meat products particularly thus involve preservation with nitrite and nitrate. For many years it has been used to maintain the fresh color of unprocessed meat. This study was conduct to study the effect of the addition of L-ascorbic acid at 0, 100, 20...

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Bibliographic Details
Main Author:	Adli, Aznor Nizam
Format:	Thesis
Language:	English
Published:	2002
Subjects:	Food industry and trade Halal food industry Certification Biochemistry Biotechnology
Online Access:	https://ir.uitm.edu.my/id/eprint/53007/1/53007.pdf
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id	my-uitm-ir.53007
record_format	uketd_dc
spelling	my-uitm-ir.530072021-12-22T08:16:50Z Effect of L-ascorbic acid on the quality of beef burger during refrigeration storage / Aznor Nizam Adli 2002 Adli, Aznor Nizam Food industry and trade. Halal food industry. Certification Biochemistry Biotechnology Ascorbic acid has an important role in processed meat products particularly thus involve preservation with nitrite and nitrate. For many years it has been used to maintain the fresh color of unprocessed meat. This study was conduct to study the effect of the addition of L-ascorbic acid at 0, 100, 200,-300, 400 and 500 ppm on the quality of beef burger. The analysis involved the effect on peroxide value, pH, fatty acid, and water holding capacity and sensory evaluation. This study showed that L-ascorbic acid did affect the quality of beef burger especially when applied at 500 ppm. 2002 Thesis https://ir.uitm.edu.my/id/eprint/53007/ https://ir.uitm.edu.my/id/eprint/53007/1/53007.pdf text en public degree Universiti Teknologi MARA Faculty of Applied Sciences Ismail, Normah (Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Ismail, Normah (Dr.)
topic	Food industry and trade Halal food industry Certification Biochemistry Biotechnology
spellingShingle	Food industry and trade Halal food industry Certification Biochemistry Biotechnology Adli, Aznor Nizam Effect of L-ascorbic acid on the quality of beef burger during refrigeration storage / Aznor Nizam Adli
description	Ascorbic acid has an important role in processed meat products particularly thus involve preservation with nitrite and nitrate. For many years it has been used to maintain the fresh color of unprocessed meat. This study was conduct to study the effect of the addition of L-ascorbic acid at 0, 100, 200,-300, 400 and 500 ppm on the quality of beef burger. The analysis involved the effect on peroxide value, pH, fatty acid, and water holding capacity and sensory evaluation. This study showed that L-ascorbic acid did affect the quality of beef burger especially when applied at 500 ppm.
format	Thesis
qualification_level	Bachelor degree
author	Adli, Aznor Nizam
author_facet	Adli, Aznor Nizam
author_sort	Adli, Aznor Nizam
title	Effect of L-ascorbic acid on the quality of beef burger during refrigeration storage / Aznor Nizam Adli
title_short	Effect of L-ascorbic acid on the quality of beef burger during refrigeration storage / Aznor Nizam Adli
title_full	Effect of L-ascorbic acid on the quality of beef burger during refrigeration storage / Aznor Nizam Adli
title_fullStr	Effect of L-ascorbic acid on the quality of beef burger during refrigeration storage / Aznor Nizam Adli
title_full_unstemmed	Effect of L-ascorbic acid on the quality of beef burger during refrigeration storage / Aznor Nizam Adli
title_sort	effect of l-ascorbic acid on the quality of beef burger during refrigeration storage / aznor nizam adli
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2002
url	https://ir.uitm.edu.my/id/eprint/53007/1/53007.pdf
_version_	1783734855868088320

Effect of L-ascorbic acid on the quality of beef burger during refrigeration storage / Aznor Nizam Adli

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