Antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), and beetroot (Beta vulgaris L.) purées

• Main Authors: Ismail, N. A., Ab Aziz, M. F., Ismail-Fitry, M. R.
• Format: Article
• Language: English
• Published: UPM Press 2022
• Online Access: http://psasir.upm.edu.my/id/eprint/100296/1/Antioxidant%2C%20physicochemical%2C%20and%20sensory%20properties.pdf; http://psasir.upm.edu.my/id/eprint/100296/; http://www.ifrj.upm.edu.my/ifrj-2022-29-issue-5.html
• Institution: Universiti Putra Malaysia

The present work evaluated the antioxidant, physicochemical, and sensory properties of buffalo meat patties incorporated with 2% roselle (Hibiscus sabdariffa L.), wolfberry (Lycium barbarum L.), or beetroot (Beta vulgaris L.), and chill-stored (4°C) for 11 days. 2,2-diphenyl-1-picrylhydrazyl (DPPH)...