摘要：Beef patties containing 0 mg, 50 mg and 100 mg BHT (based on Per kg fat) were vacuum packaged and stored at –18 oC for six months. Effects of BHT and frozen storage time were investigated on storage stability and sensorial properties of beef patties. TBA values, peroxide values and free fatty acids contents increased during the storage time in all groups (P<0.01), but patties with BHT had low scores (P<0.01). Lovibond tintometer red color intensity decreased during the storage time in all beef patties, but it was not significant (P>0.05). The effect of BHT on Lovibond tintometer red color intensity was not significant (P>0.05), either. The sensorial color was affected by storage time (P<0.01), but it was not affected by BHT (P>0.05) in cooked patties. BHT and storage time did not affect the flavor (P>0.05).
