Factors relating to oxidative stability of cooked broiler breast patties treated with sodium tripolyphosphate
1989
Ang, C.Y.W. | Young, L.L.
Broiler breast meat patties were prepared with 0, 0.2, and 0.5% sodium tripolyphosphate (STPP) at 3 pH values and 3 ionic strengths (IOS). The concentrations of STPP and IOS were important factors in retardation of oxidation during cooking and storage after cooking as evaluated by the thiobarbituric acid-reactive substances (TBA-RS) test. The effect of STPP at 0.5% was enhanced (P less than 0.06) by raising its pH to 7.5 or 9. Increasing IOS by 0.6 raised TBA-RS values in raw meat and during cooking, but it had a reverse effect on cooked-stored patties, which was probably due to the lower nonheme iron content of cooked patties as the IOS increased.
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