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Fig. 4 | BMC Microbiology

Fig. 4

From: Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative

Fig. 4

a Total volatile basic nitrogen of beef burger affected by anthraquinon pigment (AQP), BHT and γ- irradiation during cold storage (4 ± 1ºC) (mg N/ 100gm). b Thiobarbituric acid reactive substances of beef burger affected by anthraquinon pigment (AQP), BHT and γ- irradiation during cold storage (4 ± 1ºC) (mg /100 g sample)

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