title: Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey.
abstract: Ground turkey, with 1% NaCl, was incorporated with no sodium tripolyphosphate (control, nSTP), unencapsulated STP (uSTP; 0.3% or 0.5%), encapsulated STP (eSTP; 0.3% or 0.5% active, phosphate basis), or a blend (0.3% uSTP plus 0.2% eSTP). Encapsulate (hydrogenated vegetable oil) was designed to melt at 74°C. Treatments were stored (4, 24h at 3°C) before being cooked to two different endpoints (EPT; 74, 79°C) followed by post-cooked storage (0, 5, 10days). An improvement of 77% (0.3% eSTP) and 80% (0.5% eSTP) in the reduction of TBARS was found in comparison to corresponding uSTP. The blend produced a 62% improvement compared to uSTP (0.5%) while maintaining cook yield. CIE a* values were highest at both EPT and post-cooked storage times beyond 0 day for eSTP. Meat manufacturing procedures that entail a delayed thermal processing step will benefit by an improvement in lipid oxidation control through the use of encapsulated phosphates.
authors.affiliation: Department of Animal Sciences, University of Wisconsin-Madison, Meat Science and Muscle Biology Laboratory, Madison, WI 53706, USA.
authors.forename: Marsha L
authors.initials: ML
authors.lastname: Sickler
authors.forename: James R
authors.initials: JR
authors.lastname: Claus
authors.forename: Norman G
authors.initials: NG
authors.lastname: Marriott
authors.forename: William N
authors.initials: WN
authors.lastname: Eigel
authors.forename: Hengjian
authors.initials: H
authors.lastname: Wang
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D003116:Color; D003296:Cooking / Q000379:methods; D023381:Endpoint Determination; D005519:Food Preservation / Q000379:methods; D061353:Food Storage; D005615:Freezing; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism / Q000187:drug effects*; D008460:Meat / Q000032:analysis*; D018384:Oxidative Stress / Q000187:drug effects*; D010744:Phosphoric Monoester Hydrolases / Q000737:chemistry; D011122:Polyphosphates / Q000494:pharmacology*; D017392:Thiobarbituric Acid Reactive Substances / Q000737:chemistry; D014422:Turkeys
chemical_list: D000975:Antioxidants; D011122:Polyphosphates; D017392:Thiobarbituric Acid Reactive Substances; D010744:Phosphoric Monoester Hydrolases; C005692:triphosphoric acid