کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450053 | 1109617 | 2013 | 4 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored](/preview/png/2450053.png)
• Encapsulated polyphosphates are protected from meat phosphatases.
• Polyphosphates reduced lipid oxidation in the ground beef mix.
• To benefit from encapsulation extended raw meat contact time may be needed.
Ground beef with 1% NaCl was incorporated with 0.5% unencapsulated sodium tripolyphosphate (uSTP), 0.5% encapsulated sodium tripolyphosphate (eSTP), 0.5% unencapsulated sodium acid pyrophosphate (uSAPP), or 0.5% encapsulated sodium acid pyrophosphate (eSAPP) prior to being cooked and stored (0 or 6 d, 3 °C). The pH was higher (P < 0.05) for sodium tripolyphosphate samples (6 d: uSTP 5.98; eSTP 5.89) and lower (P < 0.05) for sodium acid pyrophosphate (6 d: uSAPP 5.31, eSAPP 5.33) samples than control sample (6 d, 5.50). Overall, samples with uSTP had the least cooking loss and lowest TBARS values. TBARS (mg/kg) for the phosphate treatments were lower (P < 0.05; ave. 1.78, 0 d; 3.49, 6 d) than for the control samples (3.07, 0 d; 22.85, 6 d). Therefore, phosphate incorporation into ground beef prior to cooking aids in the reduction of oxidation in the cooked, stored product, although a longer period of time before thermal processing may be necessary for the encapsulated phosphate to have significant benefits.
Journal: Meat Science - Volume 94, Issue 3, July 2013, Pages 285–288