Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

Abstract

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The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

“…Ham samples HPP treated at 600 MPa for 5 min showed 2 log and 3 log reductions of L. monocytogenes on the surface and interior respectively. Treatment at 600 MPa for 5 min in completely dry-cured ham reached the food safety objective for L. monocytogenes, without significantly affecting the physicochemical characteristics of dry-cured ham [ 197 ].…”

“…It is worth highlighting the functions of phosphates in meat products, which are to increase the water retention capacity and increase the stabilization of the emulsion. Phosphates also have other functions such as stabilizing color, inhibiting lipid oxidation, and promoting protein dispersion [ 197 ].…”

Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50%

“…During the processing of emulsified meat products, diverse additives (either natural or synthetic) are commonly applied to promote textural or sensorial properties and product shelf-life [3] . Phosphates are crucial synthetic food additives and are widely used in the production of emulsified meat products due to their unique beneficial features, such as water holding capacity, emulsifying properties, metal chelating activity, and antibacterial activity [4] . With the aid of phosphates, emulsified meat products show higher cooking yield and improved textural qualities (such as tenderness and juiciness) [5] .…”

“…More recently, some various functional ingredients, such as rice starch [10] , sodium or potassium bicarbonates [11] , citrus fiber [12] , chia mucilage powder [13] , winter mushroom powder [3] and alkaline electrolyzed water [14] have been applied to replace phosphates in processed meat products. However, a crucial issue among these functional ingredients was that they could not completely replace phosphates because of negative effects on appearance, textural properties and sensory characteristics of the final products [4] . Moreover, in the last decade, with increasing public awareness of health and sustainability, a new trend of “clean labelling”, representing shorter ingredient declarations, has been proposed [15] .…”

Tecnologias Emergentes: Uma Nova Abordagem Para Reduzir Sódio E Fosfato Em Produtos Cárneos

“…Aditivos são utilizados em produtos cárneos com as mais diversas finalidades, seja para a segurança do alimento, a conservação (efeito antioxidante e antimicrobiano), adquirir características específicas de cor, textura, sabor, aroma, ou para conferir características tecnológicas que afetam diretamente o rendimento do produto final, ao evitar que ocorram perdas de frações aquosas e/ou lipídicas. Porém, sabe-se que o consumo excessivo desses aditivos está relacionado ao aumento nos problemas de saúde, fazendo-se necessário encontrar alternativas que proporcionem sua redução e promovam o consumo de produtos com maior saudabilidade, ao mesmo tempo em que nenhuma das características citadas sejam afetadas (THANGAVELU et al, 2019). Nesse sentido, o aditivo mais estudado atualmente quanto alternativas para sua redução é o sal (NaCl).…”