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Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat
Author(s) -
Kılıç B.,
Şimşek A.,
Claus J.R.,
Atılgan E.,
Bilecen D.
Publication year - 2016
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.13205
Subject(s) - tbars , chemistry , lipid oxidation , food science , phosphate , sodium hexametaphosphate , sodium , pyrophosphate , lipid peroxidation , thiobarbituric acid , sodium lactate , biochemistry , antioxidant , enzyme , organic chemistry
The effect of levels (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) of added encapsulated (e) phosphate (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation inhibition during storage (0, 1, and 7 d) of ground meat (chicken, beef) was evaluated. The use of eSTP and eSPP resulted in lower and higher cooking loss (CL) compared to eHMP, respectively ( P < 0.05). Increasing encapsulated phosphate level (PL) enhanced the impact of phosphates on CL in both chicken and beef samples ( P < 0.05). Encapsulated STP increased pH, whereas eSPP decreased pH ( P < 0.05). pH was not affected by PL. The highest orthophosphate (OP) was obtained with eSTP, followed by eSPP and eHMP ( P < 0.05). The level of OP determined in both chicken and beef samples increased ( P < 0.05) during storage. Increasing PL caused an increase in OP ( P < 0.05). The highest reduction rate in the formation of thiobarbituric acid reactive substances (TBARS) and LPO for both meat species were obtained with eSPP, followed by eSTP and eHMP ( P < 0.05). Increasing PL resulted in lower TBARS and LPO ( P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for the meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by increasing PL.