Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation

• Published in: Food science & technology Vol. 92; pp. 290 - 296
• Main Authors: Kılıç, B., Şimşek, A., Claus, J.R., Karaca, E., Bilecen, D.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.06.2018
• Subjects: Beef; Encapsulated polyphosphate; Hamburger patty; Lipid oxidation; Encapsulated polyphosphate; Beef; Hamburger patty; Lipid oxidation
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2018.02.037

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 120 d refrigerated storage. STP incorporation led to lower (P < 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 (P < 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 (P < 0.05). Regardless of encapsulated or not, SPP enhanced lipid oxidation reduction rate compared to STP (P < 0.05). Using 0.25% ePP provided lower (P < 0.05) lipid oxidation than 0.5% unencapsulated PP. Hovewer, 0.5% ePP had no further impact on advancing lipid oxidation inhibition. •Effect of encapsulated polyphosphates on oxidation in beef patties were determined.•The highest lipid oxidation inhibition were obtained with SPP, followed by STP.•A 0.25% ePP was better than 0.5% uPP for oxidation inhibition.•Using 0.25% ePP can be a strategy to inhibit oxidation for meat industry.