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

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 phosphat...