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    The Effects of Ascorbic Acid, Rosemary Extract and -tocopherol/Ascorbic Acid on some Quality Characteristics of Chicken Patties Stored at 4?C for 7 Days,
    Journal of Food Technology,
    Volume 2,Issue 3,
    2004,
    Pages 153-157,
    ISSN 1684-8462,
    jftech.2004.153.157,
    (https://makhillpublications.co/view-article.php?doi=jftech.2004.153.157)
    Abstract: The effects of using ascorbic acid (AA), rosemary extract (RE) and -tocopherol/ ascorbic acid mixture (T/AA) on some quality characteristics of cooked chicken patties were evaluated. On 0th , 2nd , 5th and 7th days of storage at 4?C, TBA, non-heme iron content and colour parameters were measured and flavour evaluation was performed. RE treatment showed lower lipid oxidation than other treatments. Non-heme iron content indicated no differences during storage periods and among formulations. No significant differences were recorded for L*, b* and CH values in chicken patties. In all treatments a* values decreased during the storage except samples treated with AA. On 7th day RE treatment had the highest flavour scores.
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