Kılıç B, Şimşek A, Claus J R, Atılgan E, Aktaş N
Suleyman Demirel Univ., Faculty of Engineering, Dept. of Food Engineering, 32260, Isparta, Turkey.
Suleyman Demirel Univ., Egirdir Vocational School, Dept. of Food Processing, Isparta, Turkey.
J Food Sci. 2015 Oct;80(10):C2161-9. doi: 10.1111/1750-3841.13009. Epub 2015 Aug 28.
Effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) on lipid oxidation during storage (0, 1, and 7 d) of ground meat (chicken, beef) after being cooked to 3 end-point cooking temperatures (EPCT; 71, 74, and 77 °C) were evaluated. The use of STP or eSTP resulted in lower (P < 0.05) cooking loss (CL) compared to encapsulated or unencapsulated forms of HMP and SPP. Increasing EPCT led to a significant increase in CL (P < 0.05). Both STP and eSTP increased pH, whereas SPP and eSPP decreased pH (P < 0.05). The higher orthophosphate (OP) was obtained with STP or SPP compared to their encapsulated counterparts (P < 0.05). The lowest OP was determined in samples with HMP or eHMP (P < 0.05). A 77 °C EPCT resulted in lower OP in chicken compared to 74 and 71 °C (P < 0.05), dissimilar to beef, where EPCT did not affect OP. In encapsulated or unencapsulated form, using STP and SPP enhanced reduction in TBARS and lipid hydroperoxides (LPO) compared with HMP (P < 0.05). Regardless of the phosphate type, more effective lipid oxidation inhibition was achieved by the use of encapsulated forms (P < 0.05). Increasing EPCT resulted in lower TBARS in beef and higher LPO values in both beef and chicken samples (P < 0.05). Findings suggest that encapsulated phosphates can be a strategy to inhibit lipid oxidation for meat industry and the efficiency of encapsulated phosphates on lipid oxidation inhibition can be enhanced by lowering EPCT.
评估了0.5%包封（e）磷酸盐（三聚磷酸钠，STP；六偏磷酸钠，HMP；焦磷酸钠，SPP）对绞肉（鸡肉、牛肉）在煮至3个终点烹饪温度（EPCT；71、74和77°C）后储存期间（0、1和7天）脂质氧化的影响。与包封或未包封形式的HMP和SPP相比，使用STP或eSTP导致较低（P<0.05）的烹饪损失（CL）。提高EPCT导致CL显著增加（P<0.05）。STP和eSTP均提高了pH值，而SPP和eSPP降低了pH值（P<0.05）。与它们的包封对应物相比，STP或SPP获得了更高的正磷酸盐（OP）（P<0.05）。在含有HMP或eHMP的样品中测定的OP最低（P<0.05）。与74和71°C相比，77°C的EPCT导致鸡肉中的OP较低（P<0.05），这与牛肉不同，在牛肉中EPCT不影响OP。与HMP相比，以包封或未包封形式使用STP和SPP可增强硫代巴比妥酸反应物（TBARS）和脂质氢过氧化物（LPO）的降低（P<0.05）。无论磷酸盐类型如何，使用包封形式可实现更有效的脂质氧化抑制（P<0.05）。提高EPCT导致牛肉中的TBARS降低，牛肉和鸡肉样品中的LPO值升高（P<0.05）。研究结果表明，包封磷酸盐可以作为肉类工业中抑制脂质氧化的一种策略，通过降低EPCT可以提高包封磷酸盐对脂质氧化抑制的效率。
