@article{article_855199, title={ASSESSMENT OF PHYSICOCHEMICAL AND SENSORY QUALITY OF BEEF PATTIES FORMULATED WITH PENNYROYAL (Mentha pulegium L.) POWDER}, journal={Gıda}, volume={46}, pages={739–750}, year={2021}, DOI={10.15237/gida.GD21011}, author={Gulıyeva, Farida and Turhan, Sadettin}, keywords={Sığır köftesi, Yarpuz, Kalite, Depolama stabilitesi}, abstract={<div style="text-align:justify;"> <span style="font-size:14px;">The present study was conducted to evaluate the physicochemical and sensory quality of beef patties containing different levels of pennyroyal powder (PP) during storage at 4 °C for up to 9 days. The PP was added to patties at 0.75, 1.5, 2.25, and 3.0% levels and compared to negative (without PP) and positive controls (0.01% propyl gallate). The PP addition decreased the protein content and increased the ash content (P <0.05). The PP inclusion improved cooking loss, but negatively affect the hardness and overall acceptability (P <0.05). However, overall acceptability scores of patties containing up to 1.5% PP were similar to the negative and positive controls (P >0.05). The PP incorporation improved the pH, lipid, and color stability during the storage period (P <0.05). Thus, the inclusion of 1.5% PP could be recommended to retard the lipid and color oxidation of patties with minimal compositional, textural, and sensory changes. </span> </div>}, number={3}, publisher={Gıda Teknolojisi Derneği}