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Non-meat ingredients

Non-meat ingredients. 6. Phosphates sodium or potassium phosphates several different specific compounds vary in pH and solubility (know this) highly synergistic with salt for water binding permitted at 0.5% most commonly used at about 0.4% because naturally present phosphate = ~ 0.1%

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Non-meat ingredients

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  1. Non-meat ingredients 6. Phosphates • sodium or potassium phosphates • several different specific compounds • vary in pH and solubility (know this) • highly synergistic with salt for water binding • permitted at 0.5% • most commonly used at about 0.4% because naturally present phosphate = ~ 0.1% • may also include sodium hydroxide (NaOH) up to 20% of the phosphate

  2. Functions 1. pH • water binding, texture, color 2. protein solubility • water binding, emulsions/batters 3. metal chelator • antioxidant • especially effective in highly susceptible products, i.e. poultry, fish 4. microbial inhibitor

  3. Phosphates • names and nomenclature can be confusing • 4 general forms permitted in meat products 1. orthophosphates O|| Na2HPO4 NaO – P– ONa| H disodium phosphate pH 9.2

  4. 2. Pyrophosphates Na2+H2P2O7 (SAPP) - pH 4.3 O O|| || NaO – P– O – P – ONa| | OO Na Na Na4P2O7 (tetrasodium pyrophosphate) - pH 10.3

  5. 3. tripolyphosphate Na5P3O10 (sodium tripolyphosphate) - pH 9.9 OO O|| || || NaO – P – O – P – O – P – ONa|| | O OO Na Na Na

  6. 4. polyphosphates • “glassy”- mixture of chain lengths • 6 to 20 phosphate units • hexametaphosphate (~13 units) OO O|| || || NaO – P – O – P – O – P – ONa|| | O OO Na Na 11 Na(Na PO3)13 - Na2O pH 6.9

  7. 5. metaphosphates NaO O • cyclic phosphates • not to be confused with hexametaphosphate • permitted in meat products but rarely used P O O ONa P P O O O ONa

  8. Most common in meat products 1. sodium tripolyphosphate (3) 2. tetra sodium pyrophosphate (2) 3. sodium polyphosphate (4 -10) 4. sodium hexametaphosphate (10 - 15)

  9. Phosphates have some unique effects in fish muscle • prevent protein denaturation/crosslinking and toughening in freezing

  10. Concerns for phosphates • high levels can result in soapy flavor, phosphate “whiskers” or crystals • pH effects on cured color development • collagen (?) • because isoelectric point is 7.2, pH change is not helpful • hydrolysis by phosphatases in raw meat • long chains can be hydrolized to orthophosphate

  11. dietary phosphorus load • human diet contains significantly more P than Ca 1.5 - 2:1 (ideal is 1:1) • used in bakery goods, cola soft drinks, processed cheese, fabricated chips, egg products • when needed, Ca will be mobilized from bone, thus a high P, low Ca diet may in theory, result in bone mineral loss or bone weakening • more general concern for • fertilizer use - major use of phosphates • plants convert to phytate which cannot be utilized by non-ruminants (including humans) • phosphate resources could be depleted • are necessary for biological systems (DNA, RNA, ATP, etc.)

  12. Non-meat ingredients 7. Antioxidants and synergists • BHA - butylatedhydroxyansiole • BHT - butylatedhydroxy toluene • TBHQ - tertiary butyl hydroquinone • PG - propyl gallate • permitted at 0.003% singly (product basis) 0.006% in combination for dry sausage or 0.01% singly (fat basis) 0.02% in combination for fresh sausage • primary antioxidants • synthetic • phenolics • function as H donors to terminate radicals --- interrupt automatic cycling --- slows rancidity • in use since 1940’s and 1950’s • important in spices and spice extracts (especially paprika color)

  13. Synergists • secondary antioxidants • chelators • permitted at the same levels as the antioxidants 0.003% in dry sausage 0.01% of fat in fresh sausage • citric acid, citrate • phosphates play a role

  14. Naturals • tocopherols, rosemary, ascorbate, some spices

  15. Concerns for antioxidants • concerns about synthetics - BHA, BHT • based on experimental high doses • important to remember that oxidation results in toxic and harmful compounds - malonaldehyde - carcinogen • oxidized cholesterol and others

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