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This research aimed to inhibit lipid oxidation and microbial growth in cooked hamburger patties during 60 d refrigerated storage by utilization of CLA in both hamburger patty and a whey protein isolate (WPI) based edible film (EF) formulations. Vacuum packaged hamburger patties were stored at 4 degrees C and analyzed for pH, color and thiobarbituric acid reactive substances (TBARS) on days 0, 15, 30, 45 and 60, and microbiological analysis on days 0, 30 and 60 during 60 d storage. The addition of CLA into film or patty formulation generally caused a decrease in pH and a* values, and an increase in L* and b* values of hamburger patties (p |
