Dried Plum Products as a Substitute for Phosphate in Chicken Marinade

Jarvis, Nathan; Clement, A.; O’Bryan, Corliss A.; Babu, Dinesh; Crandall, Philip G.; Owens, Casey M.; Meullenet, Jean‐François; Ricke, Steven C.

doi:10.1111/j.1750-3841.2012.02737.x

Cited by 19 publications

(12 citation statements)

References 19 publications

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“…2), suggesting that the cooking loss in the meat samples was reduced due to the relatively higher pH values (Long et al , 2011; Sindelar, 2015), which was due to the addition of ESC. In contrast, a recent study on the substitution of phosphate in meat products by Jarvis et al (2012) showed that the addition of 0.22% dried plum blend and 1.1% and 2.2% plum concentrate to chicken breast marinade caused no significant difference in cooking loss, compared to the control samples with phosphate. Lee et al (2011) used oyster shell calcium and whey protein on emulsion-type meat products, showing that the addition of 0.3% oyster shell calcium resulted in products with cooking loss similar to that of products added with phosphate alone.…”

Section: Resultsmentioning

confidence: 63%

“…Nevertheless, the efforts for finding new phosphate replacers have continued, due to reports suggesting that excessive consumption of synthetic phosphate in processed foods could inhibit calcium absorption and bone formation (Virpi et al , 2006). Thus, to eliminate or reduce the use of synthetic phosphate in meat products, current efforts have focused on replacers derived from natural materials (Choi et al , 2014; Chun et al , 1999; Hooshmand and Arjmandi, 2009; Jarvis et al , 2012; Jarvis et al , 2015; Lee et al , 2011; Park et al , 2008). Park et al (2008) compared the effects of guar gum, κ-carrageenan, alginic acid, and chitosan as replacers for inorganic polyphosphate in pork products.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

Bae¹,

Cho²,

Jeong³

2017

Korean Journal for Food Science of Animal Resources

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The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product. Among the other natural calcium types, OSC treatment did not cause a significant increase in pH, but it lowered the cooking loss. CIE L* values were higher (p<0.05) in products treated with OSC or MC than the control, and lowest (p<0.05) in the products with ESC. However, products with ESC had higher (p<0.05) CIE a* and CIE b* values than the control and products treated with other powders. Compared to the control, products treated with ESC and OSC had similar substitution effects on the textural properties of the products. Therefore, the results of this study suggested that the combined use of ESC and OSC could be a potentially effective method for replacing synthetic phosphate in ground pork products.

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Section: Resultsmentioning

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

Bae¹,

Cho²,

Jeong³

2017

Korean Journal for Food Science of Animal Resources

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“…Over the last decade, consumers' perception of healthy foods has been growing, thereby increasing concerns over the safety of synthetic food additives. Consequently, numerous studies have been conducted to find alternatives to synthetic additives in processed meat products (Alahakoon, Jayasena, Ramachandra, & Jo, ; Cho, Bae, & Jeong, ; Jarvis et al, ). As a result, certain synthetic additives, such as sodium nitrite, monosodium glutamate, and other synthetic preservatives, have been replaced by natural materials and introduced to the market successfully (Alahakoon et al, ).…”

Section: Introductionmentioning

confidence: 99%

“…meat products (Alahakoon, Jayasena, Ramachandra, & Jo, 2015;Cho, Bae, & Jeong, 2017;Jarvis et al, 2012). As a result, certain synthetic additives, such as sodium nitrite, monosodium glutamate, and other synthetic preservatives, have been replaced by natural materials and introduced to the market successfully (Alahakoon et al, 2015).…”

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confidence: 99%

Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage

Lee

Choe

Yong

et al. 2018

J Food Process Preserv

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A series of experiments were conducted to determine the possibility of using sea tangle powder (STP) and/or its combination with high pressure (HP) as substitutes for phosphate in emulsion‐type sausages. The sausages with STP (1.5% and 3%) had similar cooking loss to sausages with 0.2% sodium pyrophosphate (PC), without a negative effect on overall acceptability, except for texture property, which was inferior to PC (p < 0.05). Instrumental texture properties of sausages containing 3% STP were improved by HP (100 MPa) treatment. Furthermore, the sausages treated with a combination of STP and HP showed similar or greater antioxidant and antimicrobial effect than that of PC. Therefore, a combination treatment of STP and HP could be used effectively as an alternative to phosphate in emulsion‐type sausages because of their similar water holding capacity and instrumental hardness, and greater inhibition ability against lipid oxidation and bacterial growth compared with those of PC. Practical applications Meat industry has been challenged by the increasing consumer's demand for safe and high‐quality meat and meat products. Particularly, the rapid increase of the concept of all‐natural and clean‐label makes manufacturers produce synthetic additive‐free products. However, effective natural alternative for phosphate (synthetic additives) has not been introduced so far. Therefore, this study was conducted to evaluate the potential of combinational use of sea tangle powder and high pressure as an alternative to phosphate in emulsion‐type sausage. Results revealed that this method was effective to replace the addition of phosphate and can be applied directly for industry.

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“…According to the Food and Drug Administration, plum extract, plum fiber, and plum powder are GRAS and do not represent any safety concerns if used at levels varying from 5-30% in marinades and at levels from 0.5-3.0% in meat block [2]. Marinade with 1.1% plum concentrate retained as much marinade at 11.8% as Sodium Tripolyphosphate (STPP) in a chicken product [3]. Plum has the potential to increase moisture retention, to retard lipid oxidation, and to provide antioxidants for health nutrition.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Two Levels of Plum Concentrates as an Alternative to Polyphosphates in Post-Harvest Preservation of Ictalurus punctatus X I. furcatus Catfish Fillets

Lihono¹

2014

J Fisheries Livest Prod

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Marinades made of water, salt, and phosphates have been applied to fish fillets to bind water, to prevent lipid oxidation, extend shelf-life, and to control freezer burn (frozen fillets). Recently plum products have been employed as marinades in poultry, beef, and pork products: pectin acids contribute to moisture retention, malic acids enhance flavor, sorbitol is a humectant, and phenolic compounds contribute to the antioxidant properties which slow lipid oxidation and improve human health. Hybrid catfish fillets were vacuum-tumbled to attain either a 0.45 or 1.0% level of plum extracts. Pickup minus drip loss after 24 h was 11.81%, and pH 6.82 at the 0.45% level and 14.60% and 6.73 at the 1.0% level. Fillets were slightly redder/pink. These results are comparable to those achieved with the conventional polyphosphate marinades without additional salt and phosphates and with added beneficial antioxidants.

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Dried Plum Products as a Substitute for Phosphate in Chicken Marinade

Cited by 19 publications

References 19 publications

Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage

Evaluation of Two Levels of Plum Concentrates as an Alternative to Polyphosphates in Post-Harvest Preservation of Ictalurus punctatus X I. furcatus Catfish Fillets

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