Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage

Abstract

Effects of encapsulated (e) sodium tripolyphosphate (STP), sodium pyrophosphate (SPP) and various combinations of encapsulated and un-encapsulated (u) forms of these polyphosphates on lipid oxidation in the cooked ground beef during storage (0, 1, 7 d at 4 0 C) were determined. pH, color, cooking loss (CL), thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPD) and soluble orthophosphate (DP) analysis were conducted. Study results indicated that STP increased pH, whereas SPP decreased pH compared to control (p<0.05). SPP was determined as the most effective polyphosphate type to inhibit lipid oxidation (p<0.05). On addition, the use of eSPP significantly reduced DP content compared to uSPP (p<0.05). The lowest TBARS and LPD formation were determined in the groups produced with only eSPP or its combinations with uSPP or uSTP or eSTP (p<0.05). Since the group containing a combination of 0.25% eSTP and 0.25% eSPP was found to have lower CL than the other groups produced with only eSPP or its combinations with uSPP or uSTP, this group was suggested as the most appropriate group which can be used in ready to eat meat product processing by the meat industry.

A comparative study of the effect of different cooking methods on the quality and shucking of mussels

“…Alkaline polyphosphates were selected due to their ability to increase water retention, reduce cooking loss, and improve juiciness and thereby, final product yield (Long et al., 2011). It is known that polyphosphates could increase the pH and ionic strength in the meat products and increase electrostatic repulsions between the proteins which in turn, improves the solubility and swelling of muscle proteins resulting in higher water retention (Bilecen & Kiliç, 2019; Glorieux et al., 2017; Long et al., 2011). Figure 3 presents the cooking loss (%) and shell opening (cm) of mussels heated by boiling in aqueous solution of polyphosphates in covered pan (boiling‐lid‐polyphosphate method) at various process and draining times.…”

Biochemical property and gel‐forming ability of surimi‐like material from goat meat

“…This was probably due to the antioxidant effect of pyrophosphate during gelation. Pyrophosphate can be functioned as a synergistic antioxidant (Bilecen & Kilic, 2019). Pyrophosphate may form the chelate with the free metal ions and suppressed the lipid oxidation.…”