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).