Influence of Sodium Tripolyphosphate on the Binding and Antimicrobial Properties of Reduced NaCl‐Comminuted Meat Products

Sofos, John N.

doi:10.1111/j.1365-2621.1985.tb10481.x

Cited by 28 publications

(13 citation statements)

References 25 publications

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“…A reduction in salt content more than 20% (<2.0% NaCl) resulted in frankfurters of softer and less firm texture. Sofos (1985) was able to compensate the reducing of NaCl by adding sorbate, which is usually added for antimicrobial reasons. Hand, Hollingsworth, Calkins, and Mandigo (1987) reduced simultaneously fat content and salt content in frankfurters (without phosphate).…”

Section: Cooked Sausagesmentioning

confidence: 99%

Reducing sodium intake from meat products

2005

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Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6 g NaCl/day/person is associated with an age-increase in blood pressure. Therefore, it has been recommended that the total amount of dietary salt be maintained at about 5-6 g/day. Genetically salt susceptible individuals and hypertensives would particularly benefit from low-sodium diets, the salt content of which should range between 1 and 3g/day. In industrialized countries, meat products and meat meals at home and in catering comprise one of the major sources of sodium, in the form of sodium chloride .Sodium chloride affects the flavour, texture and shelf life of meat products. The salt intake derived from meat dishes can be lowered by, whenever possible, adding the salt, not during preparation, at the table. In most cases salt contents of over 2% can be markedly lowered without substantial sensory deterioration or technological problems causing economical losses. Salt contents down to 1.4% NaCl in cooked sausages and 1.75% in lean meat products are enough to produce a heat stable gel with acceptable perceived saltiness as well as firmness, water-binding and fat retention. A particular problem with low-salt meat products is, however, that not only the perceived saltiness, but also the intensity of the characteristic flavour decreases. Increased meat protein content in meat products reduces perceived saltiness. The required salt content for acceptable gel strength depends on the formulation of the product. When phosphates are added or the fat content is high, lower salt additions provide a stable gel than in non-phosphate and in low-fat products. Small differences in salt content at the 2% level do not have marked effects on shelf life of the products. By using salt mixtures, usually NaCl/KCl, the intake of sodium (NaCl) can be further reduced.

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Section: Cooked Sausagesmentioning

confidence: 99%

Reducing sodium intake from meat products

2005

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“…Reduction of NaCl and/or partial replacement by salts such as KCl, MgCl, LiCl, CaCl 2 and phosphates have been assayed at different percentages by many authors, analysing the effects on sensorial quality and microbiological stability in cooked products (Seperich & Ashoor, 1983;Kraft, 1983;Hand, Terrel & Smith, 1982b,c;Whiting & Jenkins, 1981;Arganosa & Marriot, 1990;Seman , Olson & Mandigo, 1980), cured ham (Leak, Kemp & Fox, 1987;Hand, Terrel & Smith, 1982a;Pinedo, Polkington & Foegeding, 1987;Keeton, 1984;Terrel, Ming, Jacobs, Smith & Carpenter, 1981;Terrel, 1983) and other processed meats (Miller, Davis, Seideman & Ramsey, 1986;Sofos, 1985).…”

Section: Introductionmentioning

confidence: 99%

New formulations for healthier dry fermented sausages: a review

Muguerza

Gimeno

Ansorena

et al. 2004

Trends in Food Science & Technology

117

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SummaryAn excessive intake of meat products, particularly dry fermented sausages, is not recommended from a healthy point of view, at least for some groups of population, due to their high level of sodium and animal fat. Many efforts of the meat industry are focussed on the development of new products with better nutritional properties than traditional ones. KCl, CaCl 2 , and/or calcium ascorbate, among others, have been assayed as partial substitutes of NaCl, obtaining products with acceptable sensory quality, supplying smaller amounts of sodium and being sometimes a significant source of potassium or calcium. In relation to fat, last researches are focused on the use of different types of fibres and vegetable oils as partial substitutes of pork backfat. The use of fibres results in low-fat and low energetic products. The use of vegetable oils results in products with healthier fatty acid profiles. Aspects related with improving sensory properties and control of oxidation process should be taken into account in future researches.2

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“…Sonuç olarak kas proteinlerinin çözünürlü¤ü geliflmekte, çözünen proteinler daha yüksek oranda su ba¤layabilmekte, ilave edilen ya¤› daha yüksek oranda emülsifiye edebilmekte ve böylece piflirme kay›plar› azalt›labilmektedir (Dimitrakopoulou vd., 2005;Petracci vd., 2013). Fosfatlar ve tuzun aras›ndaki bu sinerjist etki, ayn› zamanda bu bileflenlerin birbirleri yerine kullan›labilmesine olanak vermekte, bu nedenle fosfatlardan tuzu azalt›lm›fl et ürünleri üretiminde yararlan›labilmektedir (Sofos, 1985;Jiménez-Colmenero vd., 2001;Ruusunen ve Puolanne, 2005;Sebranek, 2008;Petracci vd., 2013;Resconi vd., 2016). Ancak, fosfatlar›n sa¤l›k üzerine olumsuz etkilerinin son y›llarda önemli bir tart›flma konusu haline gelmesi nedeniyle et ürünleri formülasyonlar›nda kullan›lmamas› konusunda artan bir e¤ilim bulunmaktad›r.…”

Section: Polifosfatlarunclassified

Et Ve Et Ürünleri̇nde Fosfatlar: İşlevleri̇ Ve İkame Olanaklarinin Güncel Çerçevede Değerlendi̇ri̇lmesi̇

Öztürk¹,

Serdaroğlu²

2017

GIDA

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ÖzEt ve et ürünlerinde fosfatlar, su tutma kapasitesini yükselterek ürün verimini artt›ran, renk, lezzet ve tekstürü gelifltirme özelli¤ine sahip ve antioksidan etki gösteren çok fonksiyonlu ve ekonomik bilefliklerdir. Son y›llarda diyette g›da katk› maddesi kaynakl› fosfatlar›n yüksek oranda tüketiminin sa¤l›k üzerinde önemli risklere neden oldu¤unun anlafl›lmas› ile birlikte, fosfat kullan›m›n›n s›n›rland›r›lmas› gereklili¤i gündeme gelmifltir. Et ürünlerinde fosfat›n gösterdi¤i farkl› fonksiyonlar› karfl›layabilme potansiyeli olan do¤al bileflenlerin kullan›m› ile ilgili araflt›rmalara a¤›rl›k verilmifltir. Bu derlemede, fosfatlar›n et ve et ürünlerinde bafll›ca ifllevleri, diyette fazla miktarda tüketimlerinin sa¤l›k üzerine etkileri ve alternatif do¤al bileflenlerle ikame olanaklar›n›n tart›fl›lmas› amaçlanm›flt›r.Anahtar kelimeler: Fosfat, polifosfat, ikame, sa¤l›kl› et ürünü PHOSPHATES IN MEAT AND MEAT PRODUCTS: CURRENT PERSPECTIVE ON EVALUATION OF THEIR FUNCTIONS AND REPLACEMENT POSSIBILITIES AbstractPhosphates are multi-functional and low-cost compounds enhancing product yield by increasing water holding capacity, improve colour, flavor and texture as well as having antioxidant functions. In recent years, due to health issues leaded by consuming highly amount of food additive sourced phosphates, necessary limitation of their usage has come into prominence. Recent studies have many focused on utilization of natural ingredients that have ability to meet different functions of phosphates in meat products. Within this review, it was objected to discuss the primary functions of phosphates, health impacts of excess dietary phosphate intake and replacement possibilities of phosphates with alternative natural ingredients in meat and meat products.

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Influence of Sodium Tripolyphosphate on the Binding and Antimicrobial Properties of Reduced NaCl‐Comminuted Meat Products

Cited by 28 publications

References 25 publications

Reducing sodium intake from meat products

Reducing sodium intake from meat products

New formulations for healthier dry fermented sausages: a review

Et Ve Et Ürünleri̇nde Fosfatlar: İşlevleri̇ Ve İkame Olanaklarinin Güncel Çerçevede Değerlendi̇ri̇lmesi̇

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