Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat


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

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.66, ss.398-405, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 66
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1016/j.lwt.2015.10.065
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.398-405

Özet

Lipid oxidation irihibition effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) designed with a 60 or 68 degrees C encapsulate melting temperature (MT) incorporated into ground meat (beef, chicken) and stored (0, 1, 7 d) after being cooked at two heating rates (Hit; slow, fast) were investigated. Both a fast heating rate and eSTP resulted in lower (p < 0.01) cooking loss (CL) compared to slow heating and STP. Encapsulated SIP increased pH, whereas eSPP decreased pH (p < 0.05). CL and pH were not affected by MT. The highest orthophosphate (OP) was obtained with eSTP, followed by eSPP and eHMP (p < 0.05). Higher OP was determined in beef that underwent slow heating (p < 0.05) in contrast to chicken which was not influenced by HR. Using eSTP or eSPP enhanced reduction in TBARS and lipid hydroperoxides (LPO) compared with eHMP (p < 0.05). Higher MT resulted in lower TBARS and LPO (p < 0.05). (C) 2015 Elsevier Ltd. All rights reserved.