摘要：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 4ºC (P<0.05). Moreover, STPP was found effective to retard lipid oxidation reactions during cooking process (P<0.05). IT caused higher free fatty acids, TBA value and metmyoglobin content when compared to CT and non-tumbled treatments (P<0.05). In addition, a positive correlation exist between lipid and myoglobin oxidation rates (r=0.519; P=0.000). Neither tumbling nor STPP did not differ L* value (P>0.05). However, a significant increase was measured for a* value after 48 h of marination (P<0.05). Besides, both IT and STPP were significantly effective on b* value (P<0.05).
