Department of Animal Sciences, University of Wisconsin-Madison, Meat Science and Muscle Biology Laboratory, Madison, WI 53706, USA.
Meat Sci. 2013 Oct;95(2):376-80. doi: 10.1016/j.meatsci.2013.04.024. Epub 2013 Apr 15.
Ground turkey, with 1% NaCl, was incorporated with no sodium tripolyphosphate (control, nSTP), unencapsulated STP (uSTP; 0.3% or 0.5%), encapsulated STP (eSTP; 0.3% or 0.5% active, phosphate basis), or a blend (0.3% uSTP plus 0.2% eSTP). Encapsulate (hydrogenated vegetable oil) was designed to melt at 74°C. Treatments were stored (4, 24h at 3°C) before being cooked to two different endpoints (EPT; 74, 79°C) followed by post-cooked storage (0, 5, 10days). An improvement of 77% (0.3% eSTP) and 80% (0.5% eSTP) in the reduction of TBARS was found in comparison to corresponding uSTP. The blend produced a 62% improvement compared to uSTP (0.5%) while maintaining cook yield. CIE a* values were highest at both EPT and post-cooked storage times beyond 0 day for eSTP. Meat manufacturing procedures that entail a delayed thermal processing step will benefit by an improvement in lipid oxidation control through the use of encapsulated phosphates.
-ground 火鸡肉，添加 1%NaCl，未添加三聚磷酸钠（对照，nSTP）、未包埋 STP（uSTP；0.3%或 0.5%）、包埋 STP（eSTP；0.3%或 0.5%有效，以磷酸盐计）或混合物（0.3%uSTP+0.2%eSTP）。包埋剂（氢化植物油）的设计融点为 74°C。处理后在 3°C 下储存 4 或 24 小时，然后在两种不同的烹饪终点（EPT；74、79°C）下进行烹饪，随后进行烹饪后储存（0、5、10 天）。与相应的 uSTP 相比，发现 0.3%eSTP 和 0.5%eSTP 可使 TBARS 降低 77%和 80%。与 uSTP（0.5%）相比，混合物可使 TBARS 降低 62%，同时保持烹饪产率。在 EPT 和烹饪后储存时间超过 0 天时，eSTP 的 CIE a*值最高。需要延迟热加工步骤的肉类加工工艺将通过使用包埋磷酸盐来改善脂质氧化控制，从而从中受益。
