SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast

Abstract

As consumer demand for all-natural marinades increases, the need to replace phosphate with a natural product that can produce equivalent or improved yield in products such as but not limited to rotisserie chickens (whole birds without giblets) and boneless/skinless breast (BSB) is a challenge for processors. The objective of this study was to determine if using an all-natural nonphosphate blend (SavorPhos-200, SP) in water-based (WB) and oil-based (OB) marinades would perform better than a commercial phosphate blend (PB). The treatments included WB+PB (water, 0.4% phosphate, 0.7% salt), WB+SP (water, 0.5% SavorPhos-200, 0.7% salt), OB+PB (water, 3% oil, 0.4% phosphate, 0.7% salt), and OB+SP (water, 3% oil, 0.5% SavorPhos-200, 0.7% salt). The rotisserie chickens and BSB were injected with a multineedle injector to 20% (wt/wt) pickup at a constant pressure (103-138 kPa). The parameters measured were marinade pickup %, 20-min and 24-h marinade retention %, and cook loss %. Color, tenderness, total moisture, and sensory test were conducted on BSB. Data were analyzed within marinade type (WB and OB). Rotisserie birds picked up and retained the same yield in WB marinades. In OB marinades, SP had higher yields postinjection and lower cook loss % than the PB, while retaining the same yield over 24 h. For BSB, the cook loss was lower in SP than the PB in WB marinades. Higher yields postinjection were achieved with OB, but had the same retention 20 min and 24 h postinjection and cook loss % as the PB. No differences were observed for total moisture or L* (lightness) within marinade type and treatment. Texture was lower, indicating increased tenderness (P < 0.05) on SP samples in both marinades. However, consumers were not able to distinguish between treatments in sensory analyses. Therefore, SavorPhos-200 can be used as a natural nonphosphate blend in WB marinades with no detriment to yield. In addition, SavorPhos-200 can be used as a natural nonphosphate blend in OB marinades with yield improvements.

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

“…However, in the present study, treatment 4 had higher moisture contents and lower cooking loss. Thus, the increased tenderness of these samples may be attributed to the lower cooking loss, as was found by Casco et al (2013) . However, springiness and cohesiveness were enhanced with increasing amount of added egg shell calcium in the present study.…”

“…However, samples with egg shell calcium (treatments 2, 3, or 4) had lower CIE L* values ( p < 0.05) than the negative control (−), the positive control (+), or treatment 1, and the CIE L* values decreased as the addition ratio of egg shell calcium increased. pH values are related to color (lightness) of cooked meat products, as the higher the pH value, the darker the color ( Barbut, 2009 ; Casco et al , 2013 ; Sams and Alvarado, 2004 ). In the current study, products formulated with natural calcium powders (treatments 1, 2, 3, and 4) were redder (higher CIE a* values; p <0.05) than the positive control (+) and the highest CIE a* values were observed ( p <0.05) in treatment 4 (0.5% egg shell calcium added).…”

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

“…Ingredients like starches, proteins, fibres, hydrocolloids and bicarbonate salts can also improve WHC and cook yield when used in meat products (Petracci et al, 2013). Many studies have been made on these ingredients to improve the WHC of meat products without any added phosphates (Resconi, Keenan, Garcia, et al 2016b;Prabhu & Husak, 2014;Casco et al, 2013;Sousa et al, 2017). For example, the study of Wachirasiri et al (2016) investigated the phosphate replacing ability of sodium bicarbonate at low concentration for freezing of white shrimp (Penaeus vannamei).…”

“…It was concluded that the shrimps treated with NaHCO 3 /lysine each at 1% (w/v) improved the water holding capacity and cooking yield (100.45%, w/w) similar to that of STPP treated samples (101.73%, w/w), proving that NaHCO 3 can act as a possible phosphate replacer. In a study by Casco et al (2013), SavorPhos -mixture of citrus flour that is rich in fibre content, all-natural flavourings and less than 2% sodium carbonate is used as phosphate replacer in water and oil-based marinades in rotisserie birds and boneless-skinless breast. SavorPhos when used in water marinade resulted in equal performance in WHC and cook loss as that of control phosphate blend whereas when used in oil marinade, it increased WHC and decreased cook loss.…”

Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products

“…Despite these multifunctional benefits, the use of phosphates has dropped in the last decade because of poor consumer perception associated with health risks (Kim et al, 2017; Petracci et al, 2013; Watanabe et al, 2016). Therefore, recent years has witnessed an increase in efforts to find phosphate substitutes from natural sources (Casco, 2013; Cho et al, 2017; Jarvis et al, 2012). Ruusunen et al (2003) investigated the physical and sensory properties of low-salt phosphate-free frankfurters prepared by using amounts of modified tapioca starch, sodium citrate, and wheat bran at different salt and fat levels.…”