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, cilt.169, 2020 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Özet

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.