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Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Some Chemical, Physical, and Sensory Effects on Frozen Beef Patties
Author(s) -
MOLINS R. A.,
KRAFT A. A.,
WALKER H. W.,
RUST R. E.,
OLSON D. G.,
MERKENICH K.
Publication year - 1987
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/j.1365-2621.1987.tb13970.x
Subject(s) - chemistry , food science , flavor , pyrophosphate , lightness , thiobarbituric acid , phosphate , tenderness , chicken breast , sodium , biochemistry , organic chemistry , enzyme , lipid peroxidation , physics , optics
Chemical, physical, and sensory effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and three commercial phosphate blends were studied in frozen beef patties over a 90‐day storage period at −20°C. Addition of phosphates significantly (P<0.05) increased pH, soluble orthophosphates, Hunter color a values, cook yields and overall acceptability scores. Phosphate addition did not affect (p>0.05) proximate analysis, texture, and flavor scores. Hunter L (lightness) and b (yellowness) values were also unaffected by phosphates. Overall quality of patties, as measured by thiobarbituric acid (TBA) numbers and cooking yields, was improved by all phosphates. There were indications that phosphates interfered with the distillation TBA test.