Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef

Effect of Different Phosphates on Quality of Goat Meat and Restructured Goat Meat Product

“…However, Ahn and Maurer [1] reported that the addition of sodium tripolyphosphate to turkey breast meat significantly improved (P \ 0.01) 'a' values. In agreement with our findings, Lee et al [20] reported that the addition of sodium pyrophosphate or sodium tripolyphosphate had no effect on colour scores of restructured cooked beef.…”

Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meats

“…together with naturally occurring orthophosphates (Tenhet, Finne, Nickelson, & Toloday, 1981a). This makes the direct determination of total orthophosphate in phosphate treated meat products is rather difficult due to their large range of natural orthophosphate contents (0.11-4.8%; 0.026-1.1% in terms of phosphorous Journal of Food Engineering 65 (2004) [263][264][265][266][267][268][269][270][271][272] www.elsevier.com/locate/jfoodeng content) (Lawrie, 1998;Lee, Hendricks, & Cornforth, 1998).…”

Nuggets Formulados Con Carne De Ave Mecánicamente Recuperada Y Lavada: Estabilidad Durante El Almacenamiento en Congelación Nuggets With Washed Mechanically Deboned Chicken Meat: Frozen Storage Stability

“…Esta aparente estabilidad de las características sensoriales en los nuggets podría ser atribuida al tripolifosfato de sodio (0,30 %) y al eritorbato de sodio (0,05 %) presentes en la formulación, ya que expresamente no fueron incorporados antioxidantes sintéticos. Existen numerosos estudios en productos cárnicos que confirman el efecto inhibidor del tripolifosfato de sodio (TPFS) respecto de la actividad de compuestos prooxidantes (Shahidi y Hong, 1991; Sahoo y Anjaneyulu, 1997; Lee et al, 1998). Lai et al (1991) señalaron que los nuggets de pollo con TPFS exhiben un menor valor de WOF ("warmed-over flavor") en la escala sensorial durante el almacenamiento en congelación, en comparación con aquellos elaborados sin TPFS.…”