Phosphates as food additives in meat and meat products in North Macedonia

Dimitrovska, Maja; Ристовска, Гордана; Chuleva, B.; Dimitrovski, Darko

doi:10.1088/1755-1315/333/1/012054

Cited by 5 publications

(5 citation statements)

References 3 publications

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“…Phosphates in meat products had been assessed by many researchers. In this respect, Salim and Abou El-Roos (2013) in Minufia, Egypt recorded 0.4 ± 0.019 and 0.53 ± 0.020 as mean values of phosphate in burger and canned sausage, Moreover, Dimitrovska et al (2019) in north Macedonian market found that about 64% of raw beef and pork products exceeded 5000ppm (0.5%). Furthermore, Koricanac et al (2015) measured phosphates in 701 samples of different cooked sausages in Serbia and found that the most common range (33.38%) was 4.01-5.00 g/kg.…”

Section: Resultsmentioning

confidence: 93%

“…Phosphate also represents a source of phosphorus through diet, which is an essential mineral for the life of humans (Long et al, 2011). Despite, phosphates improve the technological properties of the meat products, higher levels may result in technological defects (soapy texture and rubbery taste) on meat products and adverse effects on human health, so their use is regulated by law setting the maximum allowable level of phosphates in a meat product (Dimitrovska et al, 2019). Despite of the previously mentioned food additives have great functions in further processed meat products, uncontrolled high levels may result in technological defects or may lead to public health hazards.…”

Section: Introductionmentioning

confidence: 99%

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Additives in meat products marketed in Beni-Suef, Egypt" Residual levels and effect of cooking"

Abdel-Atty

kamel

Mousa³

et al. 2022

Benha Veterinary Medical Journal

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Meat products are highly popular because they are cheap, rich with many nutritive materials, essential amino acids, minerals and trace elements. Meat products are manufactured by combination of meat, fat and other non-meat ingredients. Despite chemical additives are necessary for meat products manufacturing, higher levels than the permissible may constitute public health hazard and/or technological problems. The main objective of the current study was to estimate the levels of moisture, sodium chloride, nitrites and phosphates in some meat products marketed in Beni-Suef Governorate and to study the effect of cooking on their level in fresh sausage. The highest mean value for moisture was detected in burger (63.90±2.57), while the lowest one was in sausage (54.34±2.71). Similarly, luncheon and frankfurter had the highest and lowest mean values for salt, which were 4.33±0.05and 3.90±0.27, respectively. Moreover, 3 (15%) of both sausage and frankfurter exceeded the permissible limits recommended by EOS for nitrite, while 1 (5%) and 4(20%) of beef burger and luncheon exceeded this level, respectively. Nitrites was significantly (P≤ 0.05) decreased by both frying and steaming, however, the reduction in water, salt and phosphates contents were not significant. Because of some samples exceeded the permissible limits of EOS, therefore a national large scale prescheduled surveys for the proximate chemical analysis and for detection of the levels of chemical additives in various meat products is always required. NitriteSalt Phosphate Meat products Cooking

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Section: Resultsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Additives in meat products marketed in Beni-Suef, Egypt" Residual levels and effect of cooking"

Abdel-Atty

kamel

Mousa³

et al. 2022

Benha Veterinary Medical Journal

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“…It may modify the genetic material, causing free radicals to cause harm by destroying the nuclear component of the cell (Imam, 2019) . Phosphate improves the technological properties of meat products, but higher levels can lead to technological defects such as a rubbery taste and a soapy texture on meat products, in addition to adverse effects on human health, so phosphate use is regulated by law, setting the maximum allowable level of it in a meat product (Dimitrovska et al, 2019) . Sodium chloride salt changes the activity of muscle enzymes and the solubilization of myofibrillar proteins, which makes the texture of meat better.…”

Section: Since 1990mentioning

confidence: 99%

Public health hazards of some preservatives in meat products

Sabry,

Ibrahim,

shawky

2023

Benha Veterinary Medical Journal

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Meat products are high in nutrients, so this study provides the chemical determination of certain preservatives in meat products, such as ascorbic acid (ppm), monosodium glutamate (ppm), phosphate (%), and sodium chloride (%). A total of 100 randomly selected samples of locally made meat were obtained from various marketplaces in Egypt. The beef burger, kofta, and sausage samples were frozen and weighed 340 g apiece, whilst the luncheon samples were gathered as slices (250 g). Each sample was stored in a separate sterile polyethylene bag in an ice box before being carried directly to the laboratory. The mean values of ascorbic acid (ppm), monosodium glutamate (ppm), phosphate (%), and sodium chloride (%) were 221.4 ± 7.1; 2.77 ± 0.25; 0.15 ± 0.09; and 3.17 ± 0.15 in the examined beef burger, respectively; 191.5 ± 20.3, 1.75 ±.75, 0.09 ± 0.03; and 3.12 ± 1.32 in the examined beef kofta; respectively; 294.3 ± 19.8, 3.74 ± 0.30, 0.21 ± 0.11; and 5.91 ± 0.27 in the examined beef luncheon; respectively; and 245. 9 ± 7.6, 2.38 ± 0.92; 0.19 ± 0.2; and 2.40 ± 0.33 in the examined beef sausage, respectively. According to E.S. ( 2005), the current investigation also identified non-acceptable meat products exposed to unlawful quantities of ascorbic acid, monosodium glutamate, phosphate, and sodium chloride. Preservatives Meat Products Ascorbic Acid Phosphate Monosodium Glutamate.

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“…Methods based on thin layer (TLC) and ion chromatography (IC), nuclear magnetic resonance (NMR) and electrophoresis have the ability to identify and quantify different inorganic phosphate ions, being more suitable for direct determination of phosphate additives in meat products (EFSA, 2019). On the other hand, methods for determination of total phosphorus were used for calculation and estimation of added phosphates in meat products in conjunction with determination of protein content (ISO 937:1978(ISO 937: , 1978Dimitrovska et al, 2019). All mentioned techniques and methodologies have their advantages and flaws for the determination of the phosphate content in meat products.…”

Section: Phosphate Additives In Meat Products: Analytical Determinati...mentioning

confidence: 99%

Phosphate Additives in Meat Products: Analytical Determination and Interpretation of Results

Petronijević,

Silađi,

Vranić

et al. 2023

Meat Technology

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Phosphates as food additives in meat and meat products in North Macedonia

Cited by 5 publications

References 3 publications

Additives in meat products marketed in Beni-Suef, Egypt" Residual levels and effect of cooking"

Additives in meat products marketed in Beni-Suef, Egypt" Residual levels and effect of cooking"

Public health hazards of some preservatives in meat products

Phosphate Additives in Meat Products: Analytical Determination and Interpretation of Results

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