Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation


KILIÇ B. , ŞİMŞEK A. , Claus J. R. , KARACA E., BİLECEN D.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.92, pp.290-296, 2018 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 92
  • Publication Date: 2018
  • Doi Number: 10.1016/j.lwt.2018.02.037
  • Title of Journal : LWT-FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.290-296

Abstract

This work evaluated the influence of added encapsulated (e) polyphosphates (PP; sodium tripolyphosphate, STP; sodium pyrophosphate, SPP) levels (0, 0.25, 0.5%) on lipid oxidation inhibition in beef patties during 120 d refrigerated storage. STP incorporation led to lower (P < 0.05) cooking loss (CL) compared to SPP, caused similar CL with control. Added ePP level had no impact on CL. Although ePP level was not a factor on manufacturing day, increasing eSTP or eSPP level increased or decreased pH respectivelly at the end of storage (P < 0.05). Although PP type and ePP level did not influence some physico-chemical (fat, texture, fatty acids) parameters, STP increased moisture, ash and redness and decreased protein, lightness and yellowness compared to control and SPP incorporated patties (P < 0.05). Regardless of encapsulated or not, SPP enhanced lipid oxidation reduction rate compared to STP (P < 0.05). Using 0.25% ePP provided lower (P < 0.05) lipid oxidation than 0.5% unencapsulated PP. Hovewer, 0.5% ePP had no further impact on advancing lipid oxidation inhibition.