The usage of 0.25% STPP decreased formation of free fatty acids and slowed lipid and myoglobin oxidation in raw döner meat within 48 h of marination at 4°C (P
📌 3 Key Takeaways
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Objective & Hypothesis:This study was designed to investigate the effects of vacuum tumbling (intermittent tumbling-IT or continuous tumbling-CT) combined with sodium tripolyphosphate (STPP-0% or 0.25% w/w) on lipolytic and oxidative changes in döner meat during marination and cooking process.
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Key Findings & Data:This study was designed to investigate the effects of vacuum tumbling (intermittent tumbling-IT or continuous tumbling-CT) combined with sodium tripolyphosphate (STPP-0% or 0.25% w/w) on lipolytic and oxidative changes in döner meat during marination and cooking process.
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Conclusion & Impact:The usage of 0.25% STPP decreased formation of free fatty acids and slowed lipid and myoglobin oxidation in raw döner meat within 48 h of marination at 4°C (P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
This study was designed to investigate the effects of vacuum tumbling (intermittent tumbling-IT or continuous tumbling-CT) combined with sodium tripolyphosphate (STPP-0% or 0.25% w/w) on lipolytic and oxidative changes in döner meat during marination and cooking process. The usage of 0.25% STPP decreased formation of free fatty acids and slowed lipid and myoglobin oxidation in raw döner meat within 48 h of marination at 4°C (P
Özet
Bu arağtırma kapsamında, döner etinin marinasyonu ve piğirilmesi ağamalarında renk ve lipid fraksiyonlarındaki lipolitik ve oksidatif değiğimler üzerine kesikli ya da sürekli vakumlu tumbling uygulamasının ve sodyum tripolifosfat (STPF) kullanımının (0.25% w/w) etkisi incelenmiğtir. STPF kullanımı 4°Cde marinasyon iğlemi süresinde döner etinde serbest yağ asidi oluğumunu azaltmığ ve lipid ile myoglobin oksidasyonunu geciktirmiğtir (P
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Cite This Article
AKOĞLU, İ. T., KOLSARICI, N., DEMİROK, E. S., BEKTAŞ, G. (2022). DÖNER ETİNDE TUMBLİNG ve SODYUM TRİPOLİFOSFATIN LİPOLİTİK ve OKSİDATİF DEĞİŞİMLER ÜZERİNE ETKİSİ. Gıda, Cilt: 39 - Sayı: 5, 259–266. https://ajindex.com/articles/525319
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