Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat

- Effect of encapsulated phosphates on lipid oxidation in ground meat was determined.
- Encapsulated STP and SPP were the most effective for inhibiting lipid oxidation.
- Higher encapsulate melting temperature was better for oxidation inhibition.

Lipid oxidation inhibition effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) designed with a 60 or 68 °C encapsulate melting temperature (MT) incorporated into ground meat (beef, chicken) and stored (0, 1, 7 d) after being cooked at two heating rates (HR; slow, fast) were investigated. Both a fast heating rate and eSTP resulted in lower (p < 0.01) cooking loss (CL) compared to slow heating and STP. Encapsulated STP increased pH, whereas eSPP decreased pH (p < 0.05). CL and pH were not affected by MT. The highest orthophosphate (OP) was obtained with eSTP, followed by eSPP and eHMP (p < 0.05). Higher OP was determined in beef that underwent slow heating (p < 0.05) in contrast to chicken which was not influenced by HR. Using eSTP or eSPP enhanced reduction in TBARS and lipid hydroperoxides (LPO) compared with eHMP (p < 0.05). Higher MT resulted in lower TBARS and LPO (p < 0.05).