کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6400989 1628531 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat
ترجمه فارسی عنوان
نقطه آزادسازی ذوب فسفاتهای کپسوله شده و تأثیرات گرمایشی روی کنترل اکسیداسیون چربی در گوشت پخته شده زمین
کلمات کلیدی
فسفات کپسوله شده نقطه آزاد شدن ذوب، اکسیداسیون لیپید، گوشت گاو، مرغ،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- 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).

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 66, March 2016, Pages 398-405
نویسندگان
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