Effects of Sodium Tripolyphosphate and Ascorbic Acid Added with Glandless Cottonseed Flour to Ground Beef

1984 ◽  
Vol 47 (3) ◽  
pp. 182-188 ◽  
Author(s):  
K. S. RHEE ◽  
G. C. SMITH
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Sodium Tripolyphosphate ◽  
Ground Beef ◽  
Cottonseed Flour ◽  
Glandless Cottonseed ◽  
Added Salt

Sodium tripolyphosphate (STP; 0.25%) or 0.05 or 0.10% ascorbic acid (AA) was added in combination with 3% defatted glandless cottonseed flour (GCF) to ground beef containing 22% fat and 0, 0.5 or 2.0% added salt. Patties made from the mixes were stored at 4 or −20°C, or at −20°C followed by storage at 4°C. Refrigerated patties or frozen-and-refrigerated patties containing GCF plus AA or GCF plus STP plus AA had higher (P<0.05) Hunter “a” values (redness) than those containing GCF alone or GCF plus STP. Frozen patties with GCF plus STP had higher (P<0.05) “a” values than those having other antioxidant treatments. STP and/or AA used in conjunction with GCF had no advantage over use of GCF singly for inhibiting lipid oxidation.

A Further Study of Effects of Glandless Cottonseed Flour on Lipid Oxidation and Color Changes in Raw Ground Beef Containing Salt

1983 ◽  
Vol 46 (9) ◽  
pp. 787-790 ◽  
Author(s):  
K. S. RHEE ◽  
G. C. SMITH
Keyword(s):  
Lipid Oxidation ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Color Difference ◽  
Moderate Amount ◽  
Cottonseed Flour ◽  
Glandless Cottonseed ◽  
Color Changes ◽  
Thiobarbituric Acid Test ◽  
Acid Test

Defatted glandless cottonseed flour added at a level of 2 or 3% of meat weight can retard salt-promoted lipid oxidation and off-color development in raw ground beef patties containing a moderate amount (10 or 20%) of fat. These effects were apparent regardless of whether the patties were stored at 4 or −20°C. Lipid oxidation was determined by the thiobarbituric acid test and color was evaluated by determining the redness (“a”) values with a Hunter color difference meter.

Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef

2003 ◽  
Vol 68 (5) ◽  
pp. 1680-1685 ◽  
Author(s):  
K.C. Nam ◽  
B.R. Min ◽  
K.S. Park ◽  
S.C. Lee ◽  
D.U. Ahn
Keyword(s):  
Ascorbic Acid ◽  
Lipid Oxidation ◽  
Ground Beef

Reduction of Mutagen Formation in Fried Ground Beef by Glandless Cottonseed Flour

1987 ◽  
Vol 50 (9) ◽  
pp. 753-755 ◽  
Author(s):  
K. S. RHEE ◽  
K. C. DONNELLY ◽  
Y. A. ZIPRIN
Keyword(s):  
Ground Beef ◽  
Dilution Effect ◽  
Metabolic Activation ◽  
Cottonseed Flour ◽  
Glandless Cottonseed ◽  
Meat Weight ◽  
Beef Patties ◽  
Pan Frying

Pan-frying ground beef patties at 200°C to an extremely well-done state produced mutagens detectable by Salmonella strain TA98 with metabolic activation. Defatted glandless cottonseed flour (GCF) added at the 5% level of meat weight significantly reduced mutagen formation in fried beef patties. The magnitude of mutagenicity reduction by GCF tended to be much greater than the meat dilution effect by the non-meat additive.

Effects of partial and complete replacement of added phosphates with encapsulated phosphates on lipid oxidation inhibition in cooked ground meat during storage

2019 ◽  
Vol 26 (3) ◽  
pp. 213-221
Author(s):  
Birol Kılıç ◽  
Azim Şimşek ◽  
James R Claus ◽  
Esra Karaca ◽  
Damla Bilecen
Keyword(s):  
Lipid Oxidation ◽  
Sodium Tripolyphosphate ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Cooking Loss ◽  
Sodium Pyrophosphate ◽  
Lipid Hydroperoxides ◽  
Ground Meat ◽  
Thiobarbituric Acid Reactive Substances ◽  
Complete Replacement

The objective of this research was to investigate the influence of various levels (0.0, 0.1, 0.2, 0.3, 0.4, 0.5%) of added encapsulated polyphosphates (sodium tripolyphosphate; sodium pyrophosphate) combined with unencapsulated polyphosphate to total 0.5% on the inhibition of lipid oxidation in cooked ground meat (beef, chicken) during refrigerated storage (0, 1, 7 d). The use of sodium tripolyphosphate (encapsulated sodium tripolyphosphate, unencapsulated sodium tripolyphosphate) led to lower cooking loss compared to sodium pyrophosphate in both meat species (p < 0.05). Increasing encapsulated sodium tripolyphosphate up to 0.3% decreased cooking loss in ground beef (p < 0.05). Added encapsulated polyphosphate at 0.5% had the same effect on pH as 0.5% unencapsulated polyphosphate in the cooked ground beef and chicken. A higher accumulation of orthophosphate was determined in the samples with sodium tripolyphosphate compared to those with sodium pyrophosphate (p < 0.05). Inclusion of a minimum of 0.1% encapsulated polyphosphate decreased thiobarbituric acid reactive substances and lipid hydroperoxides on 7 d. Increasing encapsulated sodium tripolyphosphate and encapsulated sodium pyrophosphate up to 0.2% in beef decreased thiobarbituric acid reactive substances at 7 d. Addition of 0.4% encapsulated sodium tripolyphosphate and 0.3% encapsulated sodium pyrophosphate in chicken prevented any increase in TBARS during storage. Incorporating encapsulated sodium pyrophosphate at 0.3% inhibited lipid hydroperoxide formation in beef and chicken. The meat industry could achieve enhanced lipid oxidation inhibition by replacing some of the unencapsulated polyphosphate with encapsulated polyphosphate in their product formulations.

Microbiological and Shelf-Life Properties of Ground Beef Containing Glandless Cottonseed Flour

1985 ◽  
Vol 50 (5) ◽  
pp. 1388-1391 ◽  
Author(s):  
K. S. RHEE ◽  
C. VANDERZANT ◽  
J. T. KEETON ◽  
J. G. EHLERS ◽  
R. LEU
Keyword(s):  
Shelf Life ◽  
Ground Beef ◽  
Cottonseed Flour ◽  
Glandless Cottonseed

scholarly journals Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

2015 ◽  
Vol 4 (1) ◽  
pp. 67-79 ◽  
Author(s):  
Inmaculada Gómez ◽  
María J. Beriain ◽  
Jose A. Mendizabal ◽  
Carolina Realini ◽  
Antonio Purroy
Keyword(s):  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Conjugated Linoleic Acid ◽  
Ground Beef ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Omega 3
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