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

Publication date: December 2019Source: Trends in Food Science & Technology, Volume 94Author(s): Karthikeyan P. Thangavelu, Joseph P. Kerry, Brijesh K. Tiwari, Ciara K. McDonnellAbstractBackgroundPhosphate additives are used in many processed foods as stabilisers and emulsifiers. They are present in up to 65% of processed meat products. However, consumer preferences for more natural and less processed foods has resulted in the growth of clean label trends, meaning shorter ingredient declarations using fewer ingredients that are unfamiliar to the consumer. Due to the unique characteristics of phosphates, their removal, while maintaining product quality, is challenging.Scope and approachIn this review, phosphate additive-types are discussed, with particular emphasis on their application in processed meat products. Through homeostasis, excess phosphate is readily excreted by individuals with healthy kidney function, but it is acknowledged that there is now a desire to find more acceptable ingredient alternatives. The use of alternative, non-synthetic, ingredients in processed meats such as starch, proteins, seaweeds, hydrocolloids and fibres, as potential phosphate replacers are discussed. Such ingredients may not impart the same quality attributes in meat products as provided by phosphates when used singly, however, adopting hurdle approaches of combining alternative ingredients with novel processing technologies, such as power ultrasound and high pressure processing, may provid...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research