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

Kılıç, Birol; Şimşek, A.; Claus, J.

doi:10.1016/j.lwt.2015.10.065

Cited by 14 publications

(7 citation statements)

References 18 publications

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“…Kılıç et al (2014) reported that the encapsulated polyphosphates did not create a significant impact on the final pH due to completely release from hydrogenated vegetable oil during the cooking process. Dur results are in agreement with previous studies about the encapsulated polyphosphates effects on meat pH (Kılıç et al, 2015;Sickler et al, 2013a;Kılıç et al, 2016a, b). pH values of STP and SPP combinations were found to be a lower than groups formulated with solely uSTP or eSTP and generally similar with control and only uSPP or eSPP incorporated groups.…”

Section: Phsupporting

confidence: 92%

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

Bilecen

Kılıç

2019

Food Sci. Technol

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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.

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Section: Phsupporting

confidence: 92%

“…Kılıç et al (2014) encapsulation process was effective to reduce soluble orthophosphate content in the ground meat. On addition, Kılıç et al (2016a) predicted that the use of STP in meat contributed to more orthophosphate formation compared to that of SPP due to increased pH by STP.…”

Section: Soluble Orthophosphate Contentmentioning

confidence: 99%

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

Bilecen

Kılıç

2019

Food Sci. Technol

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“…It has been reported in other studies that, due to the small size of the phosphate ions molecules, an increase in protein solubility occurred, linking them firmly to the water molecules, which increased emulsion stability. The same effect occurred with chloride ions [26,[57][58][59].…”

Section: Resultssupporting

confidence: 53%

“…In cooked, processed and fermented sausages, percentages of 1.5-3% NaCl and 0.2-0.5% polyphosphate can be found. For sausages with high fat content, 2.0% NaCl and 0.25% polyphosphate mixtures are generally added [26,27]. NaCl and polyphosphate substitutes usually consist of one or more compounds.…”

Section: Introductionmentioning

confidence: 99%

Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages

Rodríguez

Restrepo-Molina

Velásquez

et al. 2019

DYNA

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High sodium intake increases blood pressure, as well as the risks of heart disease and stroke. The objective of this research was to design a reduced sodium mixture for use in standard frankfurter sausages. A simplex experimental design with four salts was performed using sodium chloride (NaCl), sodium tripolyphosphate (TPPNa), potassium chloride (KCl) and tetrapotassium pyrophosphate (TKPP), with ten mixing points. Textural characteristics (TPA), ionic strength (IS) and cooking losses (CL) were evaluated. The results indicated that the lowest cooking losses were found when reducing the NaCl content by using the highest TPPNa levels (T2, T4, T6 and T9). Furthermore, formulations with larger amounts of TPPNa and TKPP (T2, T3 and T6) had the highest values of for hardness, cohesiveness and chewiness. Finally, T2 shows the best results for CL and texture variables

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“…Lipit oksidasyonunun başlatılması doymamış yağ asitleri, oksijen ve düşük molekül ağırlıklı metallerin etkileşimine bağlanmaktadır. Bu etkileşim, serbest radikallerin üretimi ve oksidatif reaksiyonların açığa çıkmasıyla sonuçlanmaktadır [26][27][28]. [29,30].…”

Section: Et Endüstrisinde Isıtma Teknikleriunclassified

Et Teknolojisinde Alternatif Isıtma Yöntemleri

Candan

Bağdatlı

2018

El-Cezeri Fen Ve Mühendislik Dergisi

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Et, kimyasal bileşimi nedeniyle hızla bozulabilen bir gıdadır. Bu nedenle etin muhafazası için çeşitli yöntemler kullanılmaktadır. Haşlama, kavurma gibi geleneksel ısıtma yöntemleri, gıdaların raf ömrünün uzatılmasını ve mikrobiyal açıdan gıda güvenliğini sağlamaktadır. Ancak et ve et ürünlerinin besin değerinde ve duyusal niteliklerinde kayıplar meydana gelmektedir. Bunun yanı sıra geleneksel ısıtma yöntemlerinde işlem süresinin uzun olması nedeniyle enerji kullanımı fazla olmaktadır. Gıdaların geleneksel yöntemlerle pişirilmesi sonucunda fiziksel ve kimyasal yapılarında gerçekleşen değişimlerin sebep olduğu renk, tekstür gibi özelliklerindeki değişimler, ürün kalitesinde belirleyici rol oynamaktadır. Bu işlemler sırasında gıda kalitesinin bozulması tüketici kabulünde endişe kaynağıdır. Tüketici memnuniyetini sağlamak amacıyla bilim insanları daha güvenli ve besleyici gıda ürünleri üretmek için çeşitli gıda işleme teknolojilerini araştırmaktadır. Bu teknolojiler arasında son yıllarda ortaya çıkan alternatif ısıtma yöntemleri olarak kullanılan ohmik ısıtma, mikrodalga ısıtma, radyo frekans ısıtma ve infrared ısıtma dikkat çekmektedir. Bunun nedeni, geleneksel yöntemlere kıyasla alternatif yöntemler, gıda güvenliği açısından yarar sağlarken, işlem sürelerini azaltarak enerji tüketiminin korunmasını sağlamaktadır. Ayrıca bu teknikler et endüstrisinde gıdaların besin öğeleri içeriği ile fonksiyonel ve duyusal özelliklerinin korunmasını da sağlamaktadır. Gelecekte, geliştirilen alternatif ısıtma tekniklerinin, günümüzde kullanılan geleneksel ısıtma yöntemlerin yerini alacağı düşünülmektedir.

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

Cited by 14 publications

References 18 publications

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

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

Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages

Et Teknolojisinde Alternatif Isıtma Yöntemleri

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