| dc.creator |
Simsek, Azim |
|
| dc.creator |
KILIÇ, Birol |
|
| dc.date |
2020-10-31T21:00:00Z |
|
| dc.date.accessioned |
2021-01-21T08:18:13Z |
|
| dc.date.available |
2021-01-21T08:18:13Z |
|
| dc.identifier |
760ac24a-7867-4b65-bd25-4b74f2bdff74 |
|
| dc.identifier |
10.1016/j.meatsci.2020.108217 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/760ac24a-7867-4b65-bd25-4b74f2bdff74/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/83346 |
|
| dc.description |
The effect of different polyphosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) and ratios of unencapsulated (u) and encapsulated (e) forms of these polyphosphates (PP, 0.5%) on lipid oxidation inhibition and quality characteristics of ground beef doner kebab were evaluated. STP usage provided lower cooking loss (CL) than HMP or SPP (P < .05). Milers containing STP had higher pH than those with HMP or SPP (P < .05). Regardless of ePP ratio in the total added PP (0.5%), added ePP created the same effect on CL and pH as 0.5% uPP in doner samples. The highest orthophosphate (OP) was obtained with STP, followed by SPP, HMP and control (no PP; P < .05). OP values generally decreased with increasing ePP ratio up to 0.4% in the total added PP (P < .05). Thiobarbituric acid reactive substances (TBARS) and lipid hydroperoxide (LPO) in doners containing PP were lower than control (P < .05). The lowest TBARS and LPO were determined in doners containing STP or SPP (P < .05). In general, increasing ePP ratio (up to 0.2% for STP and SPP, and 0.4% for HMP) in the total added PP provided further reduction in TBARS and LPO (P < .05). TBARS and LPO results suggested that ePP incorporation may be strategic implementation for meat industry to control lipid oxidation in ready to eat doner kebab. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
Influences of encapsulated polyphosphate incorporation on oxidative stability and quality characteristics of ready to eat beef Doner kebab during storage |
|
| dc.type |
info:eu-repo/semantics/article |
|