1987
DOI: 10.1111/j.1365-2621.1987.tb13970.x
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Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Some Chemical, Physical, and Sensory Effects on Frozen Beef Patties

Abstract: Chemical, physical, and sensory effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and three commercial phosphate blends were studied in frozen beef patties over a 90-day storage period at -20°C. Addition of phosphates significantly (PcO.05) increased pH, soluble orthophosphates, Hunter color a values, cook yields and overall acceptability scores. Phosphate addition did not affect (P>O.O5) proximate analysis, texture, and flavor scores. Hunter L (lightness) and b (yellowness) valu… Show more

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Cited by 29 publications
(15 citation statements)
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“…In the present study, higher OP content in samples containing encapsulated or unencapsulated forms of STP compared to that of SPP or HMP seemed to be results of increased pH by STP. This observation is supported by the findings of Molins and others (), who reported that higher orthophosphate levels in beef patties paralleled higher pH values. Awad () also theorized that the ability of condensed phosphates to increase the pH of meat is related to the extent to which a particular phosphate is degraded to orthophosphate.…”
Section: Resultssupporting
confidence: 84%
“…In the present study, higher OP content in samples containing encapsulated or unencapsulated forms of STP compared to that of SPP or HMP seemed to be results of increased pH by STP. This observation is supported by the findings of Molins and others (), who reported that higher orthophosphate levels in beef patties paralleled higher pH values. Awad () also theorized that the ability of condensed phosphates to increase the pH of meat is related to the extent to which a particular phosphate is degraded to orthophosphate.…”
Section: Resultssupporting
confidence: 84%
“…After 7 days at 4C storage, psychrotrophic bacterial count in all samples were equal to or exceeded 7 log cWmL wash fluid, and the chicken was considered as spoiled (Table 3). Although some phosphates have been shown to inhibit microbial growth, no such effect of STPP or other polyphosphates was reported for psychrotrophic bacteria in ground beef (Molins et al 1987b) or injected pork (Cannon et al 1993) when stored at nonabusive temperatures. However, sodium acid pyrophosphate (SAPP) was found to be inhibitory to psychrotrophic bacteria in ground pork stored at 5C (Molins et al 1987a).…”
Section: Psychrotrophic Bacteria Growthmentioning
confidence: 97%
“…However, sodium acid pyrophosphate (SAPP) was found to be inhibitory to psychrotrophic bacteria in ground pork stored at 5C (Molins et al 1987a). Some polyphosphates inhibited spoilage during storage at abusive temperatures (Molins et al 1987b)…”
Section: Psychrotrophic Bacteria Growthmentioning
confidence: 99%
“…6 and Table 1) on day 0, an occurrence widely reported in meat and meat products treated with phosphates (King and Earl, 1988;Molins et al, 1987;Keeton, 1983). Rapid decline in TBA values in C and CW samples during storage at 2-4"C, shown by the corresponding regression lines in Fig.…”
Section: Resultsmentioning
confidence: 83%