Post on 14-Jan-2016
transcript
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
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
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
2. Pyrophosphates
Na2+H2P2O7 (SAPP) - pH 4.3
O O || || NaO – P– O – P – ONa | |
O O Na Na
Na4P2O7 (tetrasodium pyrophosphate) - pH 10.3
3. tripolyphosphate
Na5P3O10 (sodium tripolyphosphate) - pH 9.9
O O O || || ||
NaO – P – O – P – O – P – ONa | | |
O O O Na Na Na
4. polyphosphates– “glassy”- mixture of chain lengths
– 6 to 20 phosphate units
– hexametaphosphate (~13 units)
O O O || || ||
NaO – P – O – P – O – P – ONa | | |
O O O Na Na 11 Na
(Na PO3)13 - Na2O pH 6.9
5. metaphosphates
– cyclic phosphates
– not to be confused with hexametaphosphate
– permitted in meat products but rarely used
NaO OP
OO
OOONa
OP P ONa
Most common in meat products
1. sodium tripolyphosphate (3)
2. tetra sodium pyrophosphate (2)
3. sodium polyphosphate (4 -10)
4. sodium hexametaphosphate (10 - 15)
Phosphates have some unique effects in fish muscle
– prevent protein denaturation/crosslinking and toughening in freezing
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
– 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.)
Non-meat ingredients7. Antioxidants and synergists
– BHA - butylated hydroxy ansiole– BHT - butylated hydroxy 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)
Synergists
– secondary antioxidants
– chelators
– permitted at the same levels as the antioxidants0.003% in dry sausage
0.01% of fat in fresh sausage
– citric acid, citrate
– phosphates play a role
Naturals
– tocopherols, rosemary, ascorbate, some spices
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