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Received: November 29, 2016
Accepted: May 9, 2017
Summary
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.
Key words: phosphate type, phosphate reduction, viscoelastic properties, quality characteristics, cooked sausage
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Introduction
Phosphates occur naturally in the form of organic esters in many kinds of food, including meat. These phosphate esters are organically bound and only partially absorbed in the gastrointestinal tract. Phosphates are important for human health since they are responsible for growth, maintenance and repair of tissues and cells of living organisms. However, an avoidable risk to health arises from the increased use of phosphates as food additives and preservatives. These 'free' (not organically bound) phosphates are effectively absorbed in the gastrointestinal tract. An association was found between high intake of phosphate additives and cardiovascular morbidity and mortality (1). This was already recognized in chronic kidney disease patients but questions arise with regard to the general population (1,2).
Phosphates in the meat industry are used as sodium or potassium salts of phosphoric acid. Depending on the number of phosphorus atoms, phosphates can be divided into mono- or orthophosphates (PO43-, e.g. mono-, di- and trisodium phosphate (MSP, DSP and TSP respectively)), di- or pyrophosphates (P2O74-, e.g. tetrasodium pyrophos·Corresponding phate (TSPP) and sodium acid pyrophosphate (SAPP)), triphosphates (P3O105-,...