Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages

Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings

“…Furthermore, the ability of polyphosphates to form complexes with divalent cations is known (Bobtelsky & Kertes, 1954; Lambert & Watters, 1957). Moreover, the ability of polyphosphates to inhibit the white efflorescence on dry fermented sausages with collagen casings and alginate casings (weight loss of 42.5% and destabilized casings) was shown in other studies (Hilbig et al., 2019; Walz et al., 2018; Walz et al., 2017). Therefore, following hypothesis was developed: The combination of the different methods inhibits the white efflorescence formation on the surface of the dry fermented sausages because of the complexation of the efflorescence‐causing divalent cations of calcium and magnesium. …”

“…The addition of 0.3% polyphosphates into the sausages batter improved the inhibition but did not inhibit the formation. According to the literature the addition of polyphosphates could inhibit the white efflorescence formation in sausages produced with collagen casings (Walz et al., 2018; Walz et al., 2017). The additional surface treatment with a 10% citric acid dipping solution improved it further.…”

“…Due to the complexation in the sausage, a reversed effect is seen compared to the control and the sample with 1.1% citric acid in the alginate gel, because the divalent cations moved inside the sausage from the diffusion equilibrium. Due to this, they diffuse from the outside into the sausage (calcium) or the diffusion of magnesium is slowed down from inside the sausage onto the surface (Hilbig et al., 2019; Walz et al., 2018; Walz et al., 2017).…”

“…However, the formation of white efflorescences is caused by a physical mass transport where minerals and organic acids are transported from the inside (core) of the sausage to the surface; it also occurs on meat products packed under a modified atmosphere and stored at low temperatures (Arnau, Guerrero, & Gou, 1998; Walz, Gibis, Herrmann, Hinrichs, & Weiss, 2017). Products mainly affected by the formation white efflorescences are dry fermented sausages (Arnau, Gou, & Alvarez, 2002; Hilbig et al., 2019; Kröckel, 2004; Kröckel, Jira, Kühne, & Müller, 2003; Walz et al., 2018; Walz et al., 2017; Walz et al., 2018; Walz et al., 2017) and dry‐cured hams (Arnau, Gou, & Guerrero, 1994; Arnau, Guerrero, Hortós, & García‐Regueiro, 1996; Arnau, Maneja, Guerrero, & Monfort, 1993). Three different types of efflorescences have been observed: efflorescences consisting of calcium lactate and/or magnesium lactate (Hilbig et al., 2019; Kröckel, 2004; Walz et al., 2017), efflorescences consisting of creatine monohydrate (Kröckel et al., 2003), and efflorescences consisting of disodium phosphate heptahydrate (Arnau et al., 1998).…”

Determining the Structure of Hexametaphosphate by Titration and 31P-NMR Spectroscopy

“…[1,2] Today, HMP is still used in the minerals processing industry as a dispersant to improve separation. [3][4][5] It is also used in the food industry, as additive E452i, to improve the stability of whey protein drinks, [6,7] prevent efflorescence in fermented sausages, [8] and as an emulsifying salt in processed cheese. [9] HMP is used in some toothpastes, to prevent caries and reduce the amount of fluorine required.…”