1 Ocak 2016 Dergi makalesi Açık Erişim

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

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  "@context": "https://schema.org/", 
  "@id": 58687, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32260 Isparta, Turkey", 
      "name": "Kilic, B."
    }, 
    {
      "@type": "Person", 
      "affiliation": "Suleyman Demirel Univ, Egirdir Vocat Sch, Food Proc Dept, TR-32260 Isparta, Turkey", 
      "name": "Simsek, A."
    }, 
    {
      "@type": "Person", 
      "affiliation": "Univ Wisconsin, Meat Sci & Muscle Biol Bldg,1805 Linden Dr, Madison, WI 53706 USA", 
      "name": "Claus, J. R."
    }, 
    {
      "@type": "Person", 
      "affiliation": "Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32260 Isparta, Turkey", 
      "name": "Atilgan, E."
    }, 
    {
      "@type": "Person", 
      "affiliation": "Suleyman Demirel Univ, Fac Engn, Dept Food Engn, TR-32260 Isparta, Turkey", 
      "name": "Bilecen, D."
    }
  ], 
  "datePublished": "2016-01-01", 
  "description": "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.", 
  "headline": "Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat", 
  "identifier": 58687, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat", 
  "url": "https://aperta.ulakbim.gov.tr/record/58687"
}