1 Ocak 2016 Dergi makalesi Açık Erişim

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

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/58687</identifier>
  <creators>
    <creator>
      <creatorName>Kilic, B.</creatorName>
      <givenName>B.</givenName>
      <familyName>Kilic</familyName>
      <affiliation>Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32260 Isparta, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Simsek, A.</creatorName>
      <givenName>A.</givenName>
      <familyName>Simsek</familyName>
      <affiliation>Suleyman Demirel Univ, Egirdir Vocat Sch, Food Proc Dept, TR-32260 Isparta, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Claus, J. R.</creatorName>
      <givenName>J. R.</givenName>
      <familyName>Claus</familyName>
      <affiliation>Univ Wisconsin, Meat Sci &amp; Muscle Biol Bldg,1805 Linden Dr, Madison, WI 53706 USA</affiliation>
    </creator>
    <creator>
      <creatorName>Atilgan, E.</creatorName>
      <givenName>E.</givenName>
      <familyName>Atilgan</familyName>
      <affiliation>Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32260 Isparta, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Bilecen, D.</creatorName>
      <givenName>D.</givenName>
      <familyName>Bilecen</familyName>
      <affiliation>Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32260 Isparta, Turkey</affiliation>
    </creator>
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  <titles>
    <title>Impact Of Added Encapsulated Phosphate Level On Lipid Oxidation Inhibition During The Storage Of Cooked Ground Meat</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2016</publicationYear>
  <dates>
    <date dateType="Issued">2016-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/58687</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1111/1750-3841.13205</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="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 &amp;lt; 0.05). Increasing encapsulated phosphate level (PL) enhanced the impact of phosphates on CL in both chicken and beef samples (P &amp;lt; 0.05). Encapsulated STP increased pH, whereas eSPP decreased pH (P &amp;lt; 0.05). pH was not affected by PL. The highest orthophosphate (OP) was obtained with eSTP, followed by eSPP and eHMP (P &amp;lt; 0.05). The level of OP determined in both chicken and beef samples increased (P &amp;lt; 0.05) during storage. Increasing PL caused an increase in OP (P &amp;lt; 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 &amp;lt; 0.05). Increasing PL resulted in lower TBARS and LPO (P &amp;lt; 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.</description>
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