1 Ocak 2016 Dergi makalesi Açık Erişim

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

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    <subfield code="a">Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat</subfield>
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    <subfield code="a">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.</subfield>
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    <subfield code="a">Atilgan, E.</subfield>
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