Effect of Sodium Tripolyphosphate on Some Physical, Chemical and Sensorial Properties of Hamburgers

Authors

Oya POYRAZOĞLU
A. Hamdi ERTAŞ

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

DOI

-

First Page

289

Last Page

293

Recommended Citation

POYRAZOĞLU, O, & ERTAŞ, A. H (1997). Effect of Sodium Tripolyphosphate on Some Physical, Chemical and Sensorial Properties of Hamburgers. Turkish Journal of Agriculture and Forestry 21 (3): 289-293. https://doi.org/-