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

KILIÇ B., ŞİMŞEK A., Claus J., Karaca E., Bilecen D.

LWT, vol.92, pp.290-296, 2018 (SCI-Expanded, Scopus) identifier

  • Publication Type: Article / Article
  • Volume: 92
  • Publication Date: 2018
  • Doi Number: 10.1016/j.lwt.2018.02.037
  • Journal Name: LWT
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.290-296
  • Keywords: Beef, Encapsulated polyphosphate, Hamburger patty, Lipid oxidation
  • Isparta University of Applied Sciences Affiliated: Yes

Abstract

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.