Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss


KILIÇ B. , ŞİMŞEK A. , CLAUS J. R. , ATLGAN E.

MEAT SCIENCE, cilt.97, sa.1, ss.93-103, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 97 Konu: 1
  • Basım Tarihi: 2014
  • Doi Numarası: 10.1016/j.meatsci.2014.01.014
  • Dergi Adı: MEAT SCIENCE
  • Sayfa Sayıları: ss.93-103

Özet

Effects of encapsulated sodium tripolyphosphate (STP), sodium hexametaphosphate (HMP) and sodium pyrophosphate (SIP) on lipid oxidation in uncooked (0, 2, 24 h) and cooked (0, 1, 7 d) ground chicken and beef during storage were determined. Ten phosphate treatments included a control (no phosphate), three unencapsulated (u) at 0.5% and three encapsulated (e) phosphates (0.5%) each at a low (e-low) and high (e-high) coating level. Two heating rates (slow, fast) were investigated. Cooking loss (CL), pH, color, orthophosphate (OP), TBARS and lipid hydroperoxides (LPO) were determined. A fast heating and uSTP resulted in lower CL (p < 0.05). Orthophosphate increased with phosphate incorporation, slow heating and storage (p < 0.05). Encapsulated phosphates and increased coating level reduced OP (p < 0.05). Unencapsulated SW increased CIE a* and pH, whereas uSPP decreased CIE a* and pH (p < 0.05). Encapsulated phosphates and the greater coating level had no effect on the pH in cooked samples. Not increased coating level but encapsulated phosphates decreased lipid oxidation in cooked samples (p < 0.05). (C) 2014 Elsevier Ltd. All rights reserved.