Determining the effects of encapsulated polyphosphates on quality parameters and oxidative stability of cooked ground beef during storage

Abstract Effects of encapsulated (e) sodium tripolyphosphate (STP), sodium pyrophosphate (SPP) and various combinations of encapsulated and un-encapsulated (u) forms of these polyphosphates on lipid oxidation in the cooked ground beef during storage (0, 1, 7 d at 4 0C) were determined. pH, color, cooking loss (CL), thiobarbituric acid reactive substances (TBARS), lipid hydroperoxide (LPO) and soluble orthophosphate (OP) analysis were conducted. Study results indicated that STP increased pH, whereas SPP decreased pH compared to control (p<0.05). SPP was determined as the most effective polypho...