Fig. 4From: Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservativea 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)Back to article page