| dc.creator |
KILIÇ, Birol |
|
| dc.creator |
ŞİMŞEK, Abdurrahman |
|
| dc.creator |
Claus, J. R. |
|
| dc.creator |
KARACA, ESRA |
|
| dc.creator |
BİLECEN, DAMLA |
|
| dc.date |
2018-05-31T21:00:00Z |
|
| dc.date.accessioned |
2020-10-06T09:39:42Z |
|
| dc.date.available |
2020-10-06T09:39:42Z |
|
| dc.identifier |
32a83fd4-cecc-4607-bb81-a02417161634 |
|
| dc.identifier |
10.1016/j.lwt.2018.02.037 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/32a83fd4-cecc-4607-bb81-a02417161634/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/56924 |
|
| dc.description |
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. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation |
|
| dc.type |
info:eu-repo/semantics/article |
|