Turkish Journal of Agriculture and Forestry
Effect of Sodium Tripolyphosphate on Some Physical, Chemical and Sensorial Properties of Hamburgers
DOI
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Abstract
Some physical, chemical and sensorial properties of hamburgers prepared adding sodium tripolyphosphate (STPP) at three different levels (0.1%, 0.2 % and 0.3 %) were determined during 60 days storage at - 20¼C. Addition of STPP increased pH values. The groups added 0.2% STPP and 0.3% STPP had higher pH values than control and the group 0.1% STPP (P
First Page
289
Last Page
293
Recommended Citation
POYRAZOĞLU, Oya and ERTAŞ, A. Hamdi (1997) "Effect of Sodium Tripolyphosphate on Some Physical, Chemical and Sensorial Properties of Hamburgers," Turkish Journal of Agriculture and Forestry: Vol. 21: No. 3, Article 11. Available at: https://journals.tubitak.gov.tr/agriculture/vol21/iss3/11
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