Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891273 | LWT - Food Science and Technology | 2018 | 28 Pages |
Abstract
This work evaluated the influence of added encapsulated (e) polyphosphates (PP; sodium tripolyphosphate, STP; sodium pyrophosphate, SPP) levels (0, 0.25, 0.5%) on lipid oxidation inhibition in beef patties during 120â¯d refrigerated storage. STP incorporation led to lower (Pâ¯<â¯0.05) cooking loss (CL) compared to SPP, caused similar CL with control. Added ePP level had no impact on CL. Although ePP level was not a factor on manufacturing day, increasing eSTP or eSPP level increased or decreased pH respectivelly at the end of storage (Pâ¯<â¯0.05). Although PP type and ePP level did not influence some physico-chemical (fat, texture, fatty acids) parameters, STP increased moisture, ash and redness and decreased protein, lightness and yellowness compared to control and SPP incorporated patties (Pâ¯<â¯0.05). Regardless of encapsulated or not, SPP enhanced lipid oxidation reduction rate compared to STP (Pâ¯<â¯0.05). Using 0.25% ePP provided lower (Pâ¯<â¯0.05) lipid oxidation than 0.5% unencapsulated PP. Hovewer, 0.5% ePP had no further impact on advancing lipid oxidation inhibition.
Keywords
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Authors
B. Kılıç, A. ÅimÅek, J.R. Claus, E. Karaca, D. Bilecen,