Use of sodium carbonate and native potato starch blends as a phosphate replacer in natural enhanced pork loins

Prabhu, G.; Husak, R.

doi:10.1016/j.meatsci.2013.07.068

Cited by 8 publications

(5 citation statements)

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“…It was concluded that fiber-sourced ingredients have an important effect to meet the behaviors of phosphates by their water-holding ability in case of appropriate pH values. Our results were in agreement with Prabhu and Husak [17], who reported that utilization of native potato starch and sodium carbonate was effective to increase CY of phosphate-free pork loins.…”

Section: Characteristics Of Emulsified Chicken Meatballssupporting

confidence: 93%

Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs

Öztürk

Serdaroğlu

2018

Proceedings of 21th International Drying Symposium

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In this study, we aimed to investigate chemical and technological characteristics of oven-dried Jerusalem artichoke powder (JAP) to be further incorporated into emulsified chicken meatballs (with/without sodium carbonate) as sodium tripolyphosphate (STPP) replacers. The dietary fiber content of JAP was quite high to improve the health profile of the meat system. JAP samples showed equivalent technological quality to industrial inulin in terms of water-holding, oil-binding, emulsification and gelling abilities. Phosphate-free meatballs formulated with JAP and sodium carbonate had better health impacts compared with phosphate containing meatballs while cooking characteristics were similar. The results showed that oven-dried JAP presented a good health profile and high technological quality to be evaluated as inorganic phosphate replacers in formulation of emulsified poultry products.

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Section: Characteristics Of Emulsified Chicken Meatballssupporting

confidence: 93%

Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs

Öztürk

Serdaroğlu

2018

Proceedings of 21th International Drying Symposium

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“…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).…”

Section: Water-binding and Emulsifying Propertiesmentioning

confidence: 99%

“…While research has shown that many ingredients can increase the water-binding and emulsification of meat matrices, as shown in Table 2, protein solubilisation and muscle binding remain a challenge when phosphates are removed. That is because these ingredients do not act on the acto-myosin complex like phosphate (Prabhu & Husak, 2014). One specific challenge is in binding of pieces to create reformed products as for it is difficult to form a sticky exudate without phosphate, for which transglutaminase could be an option (Feiner, 2006;Lampila, 2013).…”

Section: Water-binding and Emulsifying Propertiesmentioning

confidence: 99%

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

Thangavelu

Kerry

Tiwari

et al. 2019

Trends in Food Science & Technology

107

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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“…Carbonates (e.g., sodium or potassium carbonate (PC)), which are classified as acidity regulators, have been used for the processing of meat products, mainly due to their alkalization effects [ 12 ]. Xiong indicated that the alkaline carbonates effectively increased the net negative charge of myofibrillar proteins and then promoted the swelling degree of myofibrils, subsequently increasing the water-holding capacity of myofibrillar proteins during thermal treatment [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

Additive Effects of L-Arginine with Potassium Carbonate on the Quality Profile Promotion of Phosphate-Free Frankfurters

Cao

Liu

et al. 2022

Foods

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The present study investigated the additive effects of L-Arginine (L-Arg) with potassium carbonate (PC) on the quality characteristics of phosphate-free frankfurters. The results showed that L-Arg combined with PC could act as a viable phosphate replacer by decreasing cooking loss and improving the textural properties of phosphate-free frankfurters (p < 0.05), mainly because of its pH-raising ability. Moreover, L-Arg could assist PC in effectively retarding lipid oxidation in phosphate-free frankfurters during storage (p < 0.05). Furthermore, 0.1% L-Arg combined with 0.15% PC was found to exhibit the best optimal phosphate-replacing effect. This combination could also overcome quality defects and promote the sensory attributes of phosphate-free frankfurters to the maximum extent. Therefore, our results suggest that L-Arg combined with PC can be considered a feasible alternative for the processing of phosphate-free frankfurters with an improved quality profile and superior health benefits.

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Use of sodium carbonate and native potato starch blends as a phosphate replacer in natural enhanced pork loins

Cited by 8 publications

References 0 publications

Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs

Characteristics of oven-dried Jerusalem artichoke powder and its applications in phosphate-free emulsified chicken meatballs

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

Additive Effects of L-Arginine with Potassium Carbonate on the Quality Profile Promotion of Phosphate-Free Frankfurters

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