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Inhibition of lipid oxidation in meats by inorganic phosphate and ascorbate salts.

Author(s) : CRAIG J. A., BOWERS J. A., WANG X. Y., SEIB P. A.

Type of article: Article

Summary

The sodium salts of tripolyphosphate, tetrapyrophosphate, L-ascorbate monophosphate, and L-ascorbate polyphosphate at 0.3% and L-ascorbic acid and sodium L-ascorbate at 0,1% were added to ground turkey and ground beef. All samples containing a phosphate salt had more meaty flavour and less stale and rancid flavour and aroma and contained less hexanal after 3 days storage at 4 deg C than samples with no additive. The addition of phosphate salts decreased cooking losses but did not affect fat content. Phosphate salts decreased nonheme iron in cooked turkey patties but not in beef patties. The taste panel detected a very slight soapy flavour in patties with the addition of any phosphate salt at 0.3%.

Details

  • Original title: Inhibition of lipid oxidation in meats by inorganic phosphate and ascorbate salts.
  • Record ID : 1997-2224
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 5
  • Publication date: 1996/09
  • Document available for consultation in the library of the IIR headquarters only.

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