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Turkish Journal of Agriculture and Forestry

Article Title

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

DOI

-

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

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