title: Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss.
abstract: Effects of encapsulated sodium tripolyphosphate (STP), sodium hexametaphosphate (HMP) and sodium pyrophosphate (SPP) on lipid oxidation in uncooked (0, 2, 24h) and cooked (0, 1, 7 d) ground chicken and beef during storage were determined. Ten phosphate treatments included a control (no phosphate), three unencapsulated (u) at 0.5% and three encapsulated (e) phosphates (0.5%) each at a low (e-low) and high (e-high) coating level. Two heating rates (slow, fast) were investigated. Cooking loss (CL), pH, color, orthophosphate (OP), TBARS and lipid hydroperoxides (LPO) were determined. A fast heating and uSTP resulted in lower CL (p<0.05). Orthophosphate increased with phosphate incorporation, slow heating and storage (p<0.05). Encapsulated phosphates and increased coating level reduced OP (p<0.05). Unencapsulated STP increased CIE a* and pH, whereas uSPP decreased CIE a* and pH (p<0.05). Encapsulated phosphates and the greater coating level had no effect on the pH in cooked samples. Not increased coating level but encapsulated phosphates decreased lipid oxidation in cooked samples (p<0.05).
authors.affiliation: Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, 32260 Isparta, Turkey. Electronic address: birolkilic@sdu.edu.tr.
authors.forename: B
authors.initials: B
authors.lastname: Kılıç
authors.affiliation: Suleyman Demirel University, Egirdir Vocational School, Department of Food Processing, Isparta, Turkey.
authors.forename: A
authors.initials: A
authors.lastname: Simşek
authors.affiliation: University of Wisconsin-Madison, Meat Science and Muscle Biology Building, 1805 Linden Drive, Madison, WI 53706, United States.
authors.forename: J R
authors.initials: JR
authors.lastname: Claus
authors.affiliation: Suleyman Demirel University, Faculty of Engineering, Department of Food Engineering, 32260 Isparta, Turkey.
authors.forename: E
authors.initials: E
authors.lastname: Atılgan
mesh_terms: D000818:Animals; D002417:Cattle; D002645:Chickens; D003116:Color; D003296:Cooking / Q000379:methods*; D011756:Diphosphates / Q000737:chemistry*; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism / Q000187:drug effects*; D008460:Meat / Q000032:analysis; D010084:Oxidation-Reduction / Q000187:drug effects; D010710:Phosphates / Q000737:chemistry*; D011122:Polyphosphates / Q000737:chemistry*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D011756:Diphosphates; D010710:Phosphates; D011122:Polyphosphates; D017392:Thiobarbituric Acid Reactive Substances; C005692:triphosphoric acid; C003319:sodium pyrophosphate; C009285:sodium polymetaphosphate
keywords: Beef; Chicken; Encapsulation; Lipid oxidation; Phosphate