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Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on
Quality Characteristics



Seline Glorieux1,2small orcid_display_4pp, Olivier Goemaere1small orcid_display_4pp, Liselot Steen1small orcid_display_4pp and Ilse Fraeye1*small orcid_display_4pp


1KU Leuven Technology Campus Ghent, Leuven Food Science and Nutrition Research Centre (LFoRCe), Research Group
 for Technology and Quality of Animal Products, Gebroeders De Smetstraat 1, BE-9000 Gent, Belgium
2KU Leuven Kulak, Leuven Food Science and Nutrition Research Centre (LFoRCe), Foods & Lipids, Etienne Sabbelaan 53,
 BE-8500 Kortrijk, Belgium



Article history:
Received: November 29, 2016
Accepted: May 9, 2017



Key words:
phosphate type, phosphate reduction, viscoelastic properties, quality characteristics, cooked sausage



Summary:
Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had little effect on hardness. Based on the viscoelastic properties, a minimum mass fraction of 0.06 % TSPP was sufficient to obtain an acceptable quality product. Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins. Based on the obtained results, it can be concluded that the current amount of phosphate added to emulsified meat products can be significantly reduced with minimal loss of product quality.





*Corresponding author:  tel3  +329 265 8728
                                           fax2  +329 265 8638
                                            email3  This e-mail address is being protected from spambots. You need JavaScript enabled to view it.


Co-first authorship: S. Glorieux and O. Goemaere

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