title: Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat.
abstract: 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.
authors.affiliation: Suleyman Demirel Univ, Faculty of Engineering, Dept. of Food Engineering, 32260, Isparta, Turkey.
authors.forename: B
authors.initials: B
authors.lastname: Kılıç
authors.affiliation: Suleyman Demirel Univ, Egirdir Vocational School, Dept. of Food Processing, Isparta, Turkey.
authors.forename: A
authors.initials: A
authors.lastname: Şimşek
authors.affiliation: Wisconsin-Madison, Meat Science and Muscle Biology Building, 1805 Linden Drive, Madison, WI 53706, U.S.A.
authors.forename: J R
authors.initials: JR
authors.lastname: Claus
authors.affiliation: Suleyman Demirel Univ, Faculty of Engineering, Dept. of Food Engineering, 32260, Isparta, Turkey.
authors.forename: E
authors.initials: E
authors.lastname: Atılgan
authors.affiliation: Suleyman Demirel Univ, Faculty of Engineering, Dept. of Food Engineering, 32260, Isparta, Turkey.
authors.forename: D
authors.initials: D
authors.lastname: Bilecen
mesh_terms: D000818:Animals; D002214:Capsules; D002417:Cattle; D002645:Chickens; D003296:Cooking; D011756:Diphosphates; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D061353:Food Storage; D006801:Humans; D050356:Lipid Metabolism / Q000187:drug effects; D015227:Lipid Peroxidation; D008055:Lipids; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D010710:Phosphates; D011122:Polyphosphates; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D002214:Capsules; D011756:Diphosphates; D008055:Lipids; D010710:Phosphates; D011122:Polyphosphates; D017392:Thiobarbituric Acid Reactive Substances; C005692:triphosphoric acid; C003319:sodium pyrophosphate; C009285:sodium polymetaphosphate
keywords: beef; chicken; cooked ground meat; encapsulated phosphate; lipid oxidation