1 Ocak 2016 Dergi makalesi Açık Erişim

Kilic, B.; Simsek, A.; Claus, J. R.; Atilgan, E.; Bilecen, D.

Citation Style Language JSON

{
  "DOI": "10.1111/1750-3841.13205", 
  "abstract": "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.", 
  "author": [
    {
      "family": "Kilic", 
      "given": " B."
    }, 
    {
      "family": "Simsek", 
      "given": " A."
    }, 
    {
      "family": "Claus", 
      "given": " J. R."
    }, 
    {
      "family": "Atilgan", 
      "given": " E."
    }, 
    {
      "family": "Bilecen", 
      "given": " D."
    }
  ], 
  "container_title": "JOURNAL OF FOOD SCIENCE", 
  "id": "58687", 
  "issue": "2", 
  "issued": {
    "date-parts": [
      [
        2016, 
        1, 
        1
      ]
    ]
  }, 
  "page": "C359-C368", 
  "title": "Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat", 
  "type": "article-journal", 
  "volume": "81"
}