Effects of Encapsulated Polyphosphates on Microbiological and Physicochemical Properties of Cooked Ground Beef

B. Tenderis; B. Kılıç; H. Yalçın; A. Şimşek

Effects of Encapsulated Polyphosphates on Microbiological and Physicochemical Properties of Cooked Ground Beef

In: 63rd International Congress of Meat Science and Technology

Authors:

B. Tenderis

B. Tenderis ¹Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey

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B. Kılıç

B. Kılıç ¹Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey

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H. Yalçın

H. Yalçın ²Department of Food Hygiene and Technology, Mehmet Akif Ersoy University, Burdur, Turkey

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, and

A. Şimşek

A. Şimşek ³Department of Food Engineering, Egirdir Vocational School, Suleyman Demirel University, Isparta, Turkey; birolkilic@sdu.edu.tr

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Type:: Chapter

Pages:: 604–605

DOI:: https://doi.org/10.3920/9789086868605_268

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The objective of this study was to examine the effect of various (0.0, 0.25 and 0.5%) levels of added encapsulated(e) and unencapsulated(u) sodium tripolyphosphate (STP) or sodium acid pyrophosphate (SPP) at 0.5% added total polyphosphate (PP) on microbiological and physicochemical properties of cooked ground beef during refrigerated storage (0, 7, 15 d). Results indicated that the highest OP and pH levels, and the lowest CL were determined in samples with STP (P<0.05). There was no significant changes in pH and OP during storage. Additionally, CL, pH and microbiological properties were not affected by the use of ePP. TBARS and LPO values of samples with PP were lower than that of the control (P<0.05). Study results showed an improvement on reducing TBARS and LPO formation in cooked ground beef by using ePP instead of uPP counterpart (P<0.05). This study results suggested that the use of 0.25% ePP and 0.25% uPP combination can provide benefits to meat manufacturers regarding improving shelf life of precooked meat products.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effects of Encapsulated Polyphosphates on Microbiological and Physicochemical Properties of Cooked Ground Beef

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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