| dc.creator |
KILIÇ, Birol |
|
| dc.creator |
CLAUS, J. R. |
|
| dc.creator |
ATILGAN, E. |
|
| dc.creator |
ŞİMŞEK, Abdurrahman |
|
| dc.date |
2016-02-29T22:00:00Z |
|
| dc.date.accessioned |
2020-10-06T11:11:41Z |
|
| dc.date.available |
2020-10-06T11:11:41Z |
|
| dc.identifier |
b90cb885-e47e-49c4-b4ed-76d367a7164c |
|
| dc.identifier |
10.1016/j.lwt.2015.10.065 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/b90cb885-e47e-49c4-b4ed-76d367a7164c/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/70373 |
|
| dc.description |
Lipid oxidation irihibition effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) designed with a 60 or 68 degrees C encapsulate melting temperature (MT) incorporated into ground meat (beef, chicken) and stored (0, 1, 7 d) after being cooked at two heating rates (Hit; slow, fast) were investigated. Both a fast heating rate and eSTP resulted in lower (p < 0.01) cooking loss (CL) compared to slow heating and STP. Encapsulated SIP increased pH, whereas eSPP decreased pH (p < 0.05). CL and pH were not affected by MT. The highest orthophosphate (OP) was obtained with eSTP, followed by eSPP and eHMP (p < 0.05). Higher OP was determined in beef that underwent slow heating (p < 0.05) in contrast to chicken which was not influenced by HR. Using eSTP or eSPP enhanced reduction in TBARS and lipid hydroperoxides (LPO) compared with eHMP (p < 0.05). Higher MT resulted in lower TBARS and LPO (p < 0.05). (C) 2015 Elsevier Ltd. All rights reserved. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat |
|
| dc.type |
info:eu-repo/semantics/article |
|