Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics

• Published in: Food technology and biotechnology Vol. 55; no. 3; pp. 390 - 397
• Main Authors: Glorieux, Seline, Goemaere, Olivier, Steen, Liselot, Fraeye, Ilse
• Format: Journal Article
• Language: English
• Published: Croatia Sveuciliste U Zagrebu 01.07.2017; Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet; University of Zagreb Faculty of Food Technology and Biotechnology
• Subjects: Beef; Chemical properties; cooked sausage; Cooking; Food; Manufacturing; Meat; Meat products; Meat quality; Nutritional aspects; pH effects; Phosphate esters; phosphate reduction; phosphate type; Phosphates; Physiological aspects; Poultry; Preliminary Communications; Product introduction; Properties (attributes); Proteins; quality characteristics; Quality management; Reduction; Rheological properties; Rheology; Salt; Sodium; Sodium pyrophosphate; Sodium triphosphate; Sodium tripolyphosphate; viscoelastic properties; Viscoelasticity; Belgium; phosphate reduction; phosphate type; quality characteristics; viscoelastic properties; cooked sausage
• ISSN: 1330-9862; 1334-2606
• DOI: 10.17113/ftb.55.03.17.5089

Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had little effect on hardness. Based on the viscoelastic properties, a minimum mass fraction of 0.06% TSPP was sufficient to obtain an acceptable quality product. Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins. Based on the obtained results, it can be concluded that the current amount of phosphate added to emulsified meat products can be significantly reduced with minimal loss of product quality.