Impact of Added Encapsulated Phosphate Level on Lipid Oxidation Inhibition during the Storage of Cooked Ground Meat

• Published in: Journal of food science Vol. 81; no. 2; pp. C359 - C368
• Main Authors: Kılıç, B., Şimşek, A., Claus, J.R., Atılgan, E., Bilecen, D.
• Format: Journal Article
• Language: English
• Published: United States Blackwell Publishing Ltd 01.02.2016; Wiley Subscription Services, Inc
• Subjects: Animals; beef; Capsules; Cattle; chicken; Chickens; cooked ground meat; Cooking; Diphosphates; encapsulated phosphate; Encapsulation; Food Handling - methods; Food irradiation; Food Preservation - methods; Food Storage; Humans; Inhibition; Lipid Metabolism - drug effects; lipid oxidation; Lipid Peroxidation; Lipids; Meat; Meat - analysis; Oxidation; Oxidation-Reduction; Phosphates; Polyphosphates; Sodium; Storage; Thiobarbituric Acid Reactive Substances - analysis; chicken; beef; lipid oxidation; cooked ground meat; encapsulated phosphate
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.13205

The effect of levels (0.1%, 0.2%, 0.3%, 0.4%, 0.5%) of added encapsulated (e) phosphate (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation inhibition during storage (0, 1, and 7 d) of ground meat (chicken, beef) was evaluated. The use of eSTP and eSPP resulted in lower and higher cooking loss (CL) compared to eHMP, respectively (P < 0.05). Increasing encapsulated phosphate level (PL) enhanced the impact of phosphates on CL in both chicken and beef samples (P < 0.05). Encapsulated STP increased pH, whereas eSPP decreased pH (P < 0.05). pH was not affected by PL. The highest orthophosphate (OP) was obtained with eSTP, followed by eSPP and eHMP (P < 0.05). The level of OP determined in both chicken and beef samples increased (P < 0.05) during storage. Increasing PL caused an increase in OP (P < 0.05). The highest reduction rate in the formation of thiobarbituric acid reactive substances (TBARS) and LPO for both meat species were obtained with eSPP, followed by eSTP and eHMP (P < 0.05). Increasing PL resulted in lower TBARS and LPO (P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for the meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by increasing PL.