title: Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground Meat.
abstract: Effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation during storage (0, 1, and 7 d) of ground meat (chicken, beef) after being cooked to 3 end-point cooking temperatures (EPCT; 71, 74, and 77 °C) were evaluated. The use of STP or eSTP resulted in lower (P < 0.05) cooking loss (CL) compared to encapsulated or unencapsulated forms of HMP and SPP. Increasing EPCT led to a significant increase in CL (P < 0.05). Both STP and eSTP increased pH, whereas SPP and eSPP decreased pH (P < 0.05). The higher orthophosphate (OP) was obtained with STP or SPP compared to their encapsulated counterparts (P < 0.05). The lowest OP was determined in samples with HMP or eHMP (P < 0.05). A 77 °C EPCT resulted in lower OP in chicken compared to 74 and 71 °C (P < 0.05), dissimilar to beef, where EPCT did not affect OP. In encapsulated or unencapsulated form, using STP and SPP enhanced reduction in TBARS and lipid hydroperoxides (LPO) compared with HMP (P < 0.05). Regardless of the phosphate type, more effective lipid oxidation inhibition was achieved by the use of encapsulated forms (P < 0.05). Increasing EPCT resulted in lower TBARS in beef and higher LPO values in both beef and chicken samples (P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by lowering EPCT.
authors: Suleyman Demirel Univ., Faculty of Engineering, Dept. of Food Engineering, 32260, Isparta, Turkey.
authors: B
authors: B
authors: Kılıç
authors: Suleyman Demirel Univ., Egirdir Vocational School, Dept. of Food Processing, Isparta, Turkey.
authors: A
authors: A
authors: Şimşek
authors: Univ. of Wisconsin-Madison, Meat Science and Muscle Biology Building, 1805 Linden Drive, Madison, Wis., 53706, U.S.A.
authors: J R
authors: JR
authors: Claus
authors: Suleyman Demirel Univ., Faculty of Engineering, Dept. of Food Engineering, 32260, Isparta, Turkey.
authors: E
authors: E
authors: Atılgan
authors: Nevsehir Haci Bektas Veli Univ, Faculty of Engineering-Architecture, Dept. of Food Engineering, 50300, Nevsehir, Turkey.
authors: N
authors: N
authors: Aktaş
mesh_terms: D000818:Animals; D002214:Capsules; D002417:Cattle; D002645:Chickens; D003296:Cooking; D011756:Diphosphates / Q000494:pharmacology; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D005520:Food Preservatives / Q000494:pharmacology; D006358:Hot Temperature; D050356:Lipid Metabolism / Q000187:drug effects; D015227:Lipid Peroxidation / Q000187:drug effects*; D008054:Lipid Peroxides / Q000378:metabolism*; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D010710:Phosphates / Q000494:pharmacology*; D011122:Polyphosphates / Q000494:pharmacology; D013696:Temperature; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D002214:Capsules; D011756:Diphosphates; D005520:Food Preservatives; D008054:Lipid Peroxides; D010710:Phosphates; D011122:Polyphosphates; D017392:Thiobarbituric Acid Reactive Substances; C005692:triphosphoric acid; C003319:sodium pyrophosphate; C009285:sodium polymetaphosphate
keywords: beef; chicken; encapsulated phosphate; end-point cooking temperature; lipid oxidation