This work evaluated the influence of added encapsulated (e) polyphosphates (PP; sodium tripolyphosphate, STP; sodium pyrophosphate, SPP) levels (0, 0.25, 0.5%) on lipid oxidation inhibition in beef patties during 120 d refrigerated storage. STP incorporation led to lower (P < 0.05) cooking loss (CL) compared to SPP, caused similar CL with control. Added ePP level had no impact on CL. Although ePP level was not a factor on manufacturing day, increasing eSTP or eSPP level increased or decreased pH respectivelly at the end of storage (P < 0.05). Although PP type and ePP level did not influence some physico-chemical (fat, texture, fatty acids) parameters, STP increased moisture, ash and redness and decreased protein, lightness and yellowness compared to control and SPP incorporated patties (P < 0.05). Regardless of encapsulated or not, SPP enhanced lipid oxidation reduction rate compared to STP (P < 0.05). Using 0.25% ePP provided lower (P < 0.05) lipid oxidation than 0.5% unencapsulated PP. Hovewer, 0.5% ePP had no further impact on advancing lipid oxidation inhibition.

这项工作评估了添加的胶囊化（e）聚磷酸盐（PP;三聚磷酸钠，STP;焦磷酸钠，SPP）水平（0，0.25，0.5％）对牛肉在120 d冷藏储存中脂质氧化抑制的影响。 与SPP相比，STP的掺入导致蒸煮损失（CL）更低（P <0.05），从而导致与对照相似的CL。增加的ePP水平不会对CL产生影响。尽管ePP的水平不是生产日的因素，但增加eSTP或eSPP的水平会在储存结束时分别增加或降低pH（P <0.05）。尽管PP类型和ePP水平不影响某些理化参数（脂肪，质地，脂肪酸），但与对照和SPP掺入肉饼相比，STP增加了水分，灰分和发红并降低了蛋白质，亮度和黄度（P  <0.05）。不论是否封装，SPP均比STP增强了脂质氧化还原率（P  <0.05）。 与0.5％未封装的PP相比，使用0.25％ePP可以提供更低的（P <0.05）脂质氧化。但是，0.5％ePP对进一步促进脂质氧化抑制作用没有进一步的影响。