Oxysterols, physicochemical properties, and sensory attributes of <scp>NaCl</scp>‐substituted beef patties fortified with date fruit powder
Partial replacement of NaCl with KCl and C<sub>6</sub>H<sub>5</sub>K<sub>3</sub>O<sub>7</sub> reduced the sodium content and selected oxysterols in beef patties. DFP supplementation increased dietary fiber and improved oxidative stability in NaCl-substituted beef patties, while DFP-1 received the highest sensory ratings. © 2025 Society of Chemical Industry.
Authors
- Hakeem Ishola (ORCID: https://orcid.org/0000-0002-2368-2644)
- Kazeem Dauda Adeyemi (ORCID: https://orcid.org/0000-0002-6719-2081)
- Khadijat T. Babatunde
- Ronke R. Akanji
Institutions
- University of Ilorin (NG)
- Kwara State University (NG)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-02
- DOI
- https://doi.org/10.1002/jsfa.14260
- Citations
- 2
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 2.39