Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Doner kebab during storage

Simsek A., KILIÇ B.

MEAT SCIENCE, vol.169, 2020 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 169
  • Publication Date: 2020
  • Doi Number: 10.1016/j.meatsci.2020.108217
  • Journal Name: MEAT SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: Encapsulated polyphosphate, Lipid oxidation, Beef, Doner kebab, LIPID OXIDATION, SODIUM TRIPOLYPHOSPHATE, TURKEY MEAT, CHEMICAL-COMPOSITION, ALPHA-TOCOPHEROL, GROUND-BEEF, PHOSPHATE, CHICKEN, COLOR, PORK
  • Süleyman Demirel University Affiliated: Yes

Abstract

The effect of different polyphosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) and ratios of unencapsulated (u) and encapsulated (e) forms of these polyphosphates (PP, 0.5%) on lipid oxidation inhibition and quality characteristics of ground beef doner kebab were evaluated. STP usage provided lower cooking loss (CL) than HMP or SPP (P < .05). Milers containing STP had higher pH than those with HMP or SPP (P < .05). Regardless of ePP ratio in the total added PP (0.5%), added ePP created the same effect on CL and pH as 0.5% uPP in doner samples. The highest orthophosphate (OP) was obtained with STP, followed by SPP, HMP and control (no PP; P < .05). OP values generally decreased with increasing ePP ratio up to 0.4% in the total added PP (P < .05). Thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxide (LPO) in doners containing PP were lower than control (P < .05). The lowest TBARS and LPO were determined in doners containing STP or SPP (P < .05). In general, increasing ePP ratio (up to 0.2% for STP and SPP, and 0.4% for HMP) in the total added PP provided further reduction in TBARS and LPO (P < .05). TBARS and LPO results suggested that ePP incorporation may be strategic implementation for meat industry to control lipid oxidation in ready to eat doner kebab.