Use of phosphates in meat products

African Journal of Biotechnology

Volumn 10, Issue 86, 2011, Pages 19874-19882

  Long, Nguyen Huynh Bach Son ^a   Gál, Robert ^a   Buňka, František ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Diphosphate; Meat; Monophosphate; Polyphosphate; Texture parameters; Water holding capacity; Yield

Indexed keywords

FOOD ADDITIVE; PHOSPHATE;

FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD COLOR; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; FOOD TEXTURE; HEALTH HAZARD; MEAT INDUSTRY; REVIEW;

EID: 84855782986     PISSN: 16845315     EISSN: None     Source Type: Journal    
DOI: 10.5897/AJBX11.023     Document Type: Review

References (62)

1. Alvarado C, McKee S (2007). Marination to improve functional properties and safety of poultry meat. J. Appl. Poult. Res. 16: 113-120.
2. Anjaneyulu ASR, Sharma N, Kondaiah N (1989). Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties. Meat Sci. 25: 293-306.
3. Anjaneyulu ASR, Sharma N, Kondaiah N (1990). Specific effect of phosphate on the functional properties and yield of buffalo meat patties. Food Chem. 36: 149-154.
4. Barbut S, Somboonpanyakul P (2007). Effect of crude Malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter. Poult. Sci. 86: 1440-1444.
5. Baublits RT, Pohlman FW, Brown JAH, Johnson ZB (2005a). Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics. Meat Sci. 70: 205-214.
6. Baublits RT, Pohlman FW, Brown JAH, Johnson ZB (2005b). Effects of enhancement with varying phosphate types and concentrations, at two different pump rates on beef biceps femoris instrumental color characteristics. Meat Sci. 71: 264-276.
7. Baublits RT, Pohlman FW, Brown JAH, Johnson ZB (2006a). Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics. Meat Sci. 72: 404-414.
8. Baublits RT, Pohlman FW, Brown JAH, Johnson ZB (2006b). Effects of enhancement with differing phosphate types, concentrations, and pump rates, without sodium chloride, on beef biceps femoris instrumental color characteristics. Meat Sci. 72: 503-512.
9. Bendall JR (1954). The swelling effect of polyphosphates on lean meat. J. Sci. Food Agric. 5: 468-475.
10. Buňková L, Pleva P, Buňka F, Valášek P, Kráčmar S (2008). Antibacterial effects of commercially available phosphates on selected microorganisms. Acta Univ. Agric. et Silvic. Mendel. Brun. 56: 19-24.
11. Capita R, Alonso-Calleja C, Sierra M, Moreno B, Del Camino GarcIa-Fernández M. (2000). Effect of trisodium phosphate solutions washing on the sensory evaluation of poultry meat. Meat Sci. 55: 471-474.
12. Code of Federal Regulations (2003) Tittle 21. Food and drugs. Parts 182. Office of the Federal Register, National Archives, and Records Administration, Washington, D. C Available on http://www.access.gpo.gov/nara/cfr/waisidx_03/21cfr182_03.html 3:456-468.
13. Codex Stan (089-1981). Standard for Luncheon meat. Food and Agriculture Organization of the United Nations. Codex Stan 089-1981, Rev. 1991. Available in http://www.codexalimentarius.net/web/standard_list.do?lang=en.
14. Codex Stan (096-1981). Standard for Cooked Cured Ham. Food and Agriculture Organization of the United Nations. Codex Stan 096-1981, Rev. 1991. Available in http://www.codexalimentarius.net/web/standard_list.do?lang=en.
15. Codex Stan (097-1981). Standard for Cooked Cured Pork Shoulder. Food and Agriculture Organization of the United Nations. Codex Stan 097-1981, Rev. 1991. Available in http://www.codexalimentarius.net/web/standard_list.do?lang=en.
16. Codex Stan (098-1981). Standard for Cooked Cured Chopped Meat. Food and Agriculture Organization of the United Nations. Codex Stan 098-1981, Rev. 1991. Available in http://www.codexalimentarius.net/web/standard_list.do?lang=en.
17. Codex Stan (192-19950. General standard for food additives Food and Agriculture Organization of the United Nations. Codex Stan 192-1995. Rev. 2010. Available in http://www.codexalimentarius.net/gsfaonline/index.html;jsessionid=6 420081DE12C429CB2FD2FA1086AC2BE.
18. Dickson JS, Cutter CGN, Siragusa GR (1994). Antimicrobial effects of trisodium phosphate against bacteria attached to beef tissue. J. Food Prot. 57: 952-955.
19. Directive No 95/2/EC-Annex IV. Other permitted additives (2006). European parliament and council directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners, amended by directive 98/72/EC of the European parliament and council of 15 October 1998. Available in: http://eurlex. europa.eu/LexUriServ/LexUriServ.do?uri=CONSLEG:1995L0002:20060815:EN:PDF.
20. Erdogdu SB, Erdogdu F, Ekiz HI (2007). Influence of sodium tripolyphosphate (STP) treatment and cooking time on cook losses and textural properties of red meats. J. Food Process Eng. 30: 685-700.
21. Feiner G (2006). Meat products handbook-Practical science and technology. Woodhead Publishing Limited, Cambridge, England.
22. Fenton T, Lyon A, Eliasziw M, Tough S, Hanley D (2009). Phosphate decreases urine calcium and increases calcium balance: A metaanalysis of the osteoporosis acid-ash diet hypothesis. Nutr. J. 8: 41.
23. Fernández-López J, Sayas-Barberá E, Pérez-Alvarez JA, Aranda-Catalá V (2004). Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat. Color Res. Appl. 29: 67-74.
24. Hourant P (2004). General properties of the alkaline phosphates: Major food and technical applications. Phosph. Res. Buln. 15: 85-94.
25. Hsu SY, Chung HY (2001). Effects of kappa-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs. J. Food Eng. 47: 115-121.
26. Huffman DL, Cross HR, Campbell KJ, Cordray JC (1981). Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties. J. Food Sci. 46: 34-36.
27. HunterLab (1996). CIE L*a*b* color scaler. HunterLab, 8: 1-5.
28. HunterLab (2000). What is color and how is it measured? HunterLab, 12: 1-8.
29. Huttunen MM, Pietilä PE, Viljakainen HT, Lamberg-Allardt CJE (2006). Prolonged increase in dietary phosphate intake alters bone mineralization in adult male rats. J. Nutr. Biochem. 17: 479-484.
30. IFIS (2005). Dictionary of food science and technology. Blackwell Publishing, Oxford.
31. Inklaar PA (1967). Interaction Between Polyphosphates and Meat. J. Food Sci. 32: 525-526.
32. Knight P, Parsons N (1988). Action of NaCl and polyphosphates in meat processing: Responses of myofibrils to concentrated salt solutions. Meat Sci. 24: 275-300.
33. Knipe L (2003). Phosphates as meat emulsion stabilizers, In: C. Benjamin (Ed.), Encyclopedia of Food Sciences and Nutrition, Academic Press, Oxford. pp. 2077-2080.
34. Lampila LE, Godber JP (2002). Food Phosphates. In A. L. Branen, P. M. Davidson, S. Salminen and J. H. Thorngate III (Eds.), Food Additives-2nd edition (Chapter 25). Marcel Dekker, Inc., New York.
35. Lee BJ, Hendricks DG, Cornforth DP (1998). Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physicochemical characteristics of restructured beef. Meat Sci. 50: 273-283.
36. Moiseev IV, Cornforth DP (1997). Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensory characteristics of restructured beef rolls. Meat Sci. 45: 53-60.
37. Molins RA (1991). Phosphates in Food. CRC Press, Inc., Boca Raton.
38. Molins RA, Kraft AA, Olson DG (1985). Effect of Phosphates on Bacterial Growth in Refrigerated Uncooked Bratwurst. J. Food Sci. 50: 531-532.
39. Moore SL, Theno DM, Anderson CR, Schmidt GR (1976). Effect of salt, phosphate and some nonmeat proteins on binding strength and cook yield of a beef roll. J. Food Sci. 41: 424-426.
40. Murphy MA, Zerby HN (2004). Prerigor infusion of lamb with sodium chloride, phosphate, and dextrose solutions to improve tenderness. Meat Sci. 66: 343-349.
41. Offer G, Trinick J (1983). On the mechanism of water holding in meat: The swelling and shrinking of myofibrils. Meat Sci. 8: 245-281.
42. Puolanne EJ, Ruusunen MH, Vainionpää JI (2001). Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Sci. 58: 1-7.
43. Ranken MD (2000). Handbook of meat product technology. Blackwell Science Ltd., Oxford.
44. Regulation EC No 853/2004 (2004). Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April laying down specific hygiene rules for the hygiene of foodstuffs. http://eurlex. europa.eu/LexUriServ/LexUriServ.do?uri= OJ: L:2004:139:0055:0205:EN:PDF.
45. Schwartz WC, Mandigo RW (1976). Effect of salt, sodium tripolyphosphate and storage on restructured pork J. Food Sci. 41: 1266-1269.
46. Sen AR, Naveena BM, Muthukumar M, Babji Y, Murthy TRK (2005). Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat. Brit. Poult. Sci. 46: 451-456.
47. Sheard PR, Nute GR, Richardson RI, Perry A, Taylor AA (1999). Injection of water and polyphosphate into pork to improve juiciness and tenderness after cooking. Meat Sci. 51: 371-376.
48. Shu Qin XU, Guang Hong Z, Zeng Qi P, Li Yan Z, Rui YAO (2009). The influence of polyphosphate marination on Simmental beef shear value and ultrastructure. J. Muscle Foods, 20: 101-116.
49. Shults GW, Wierbicki E (1973). Effects of sodium chloride and condensed phosphates on the water-holding capacity, pH and swelling of chicken muscle. J. Food Sci. 38: 991-994.
50. Siegel DG, Schmidt GR (1979). Ionic, pH, and temperature effects on the binding ability of myosin. J. Food Sci. 44: 1686-1689.
51. Sofos JN (1986). Use of phosphates in low-sodium meat products. Food Technol. 40: 53-63.
52. Somboonpanyakul P, Barbut S, Jantawat P, Chinprahast N (2007). Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate. LWT-Food Sci. Technol. 40: 498-505.
53. Standing Committee on the Scientific Evaluation of Dietary Reference Intakes F.a.N.B., Institute of Medicine (1997). DRI dietary reference intakes for Calcium, Phosphorus, Magnesium, Vitamin D, and Fluoride National Academy Press, Washington, D.C.
54. Tompkin RB (1984). Indirect antimicrobial effects in foods: Phosphates. J. Food Safety, 6: 13-27.
55. Torley PJ, D'Arcy BR, Trout GR (2000). The effect of ionic strength, polyphosphates type, pH, cooking temperature and preblending on the functional properties of normal and pale, soft, exudative (PSE) pork. Meat Sci. 55: 451-462.
56. Trout GR, Schmidt GR (1986). Effect of phosphates on the functional properties of restructured beef rolls: the role of pH, ionic strength, and phosphate type. J. Food Safety, 51:1416-1423.
57. Ünal SB, Erdogdu F, Ekiz HI (2006). Effect of temperature on phosphate diffusion in meats. J Food Eng. 76: 119-127.
58. USDA (2008). Additives in meat and poultry products. Food Safety Information. Available in http://www.fsis.usda.gov/PDF/Additives_in_Meat_and_Poultry_Prod ucts.pdf.
59. Whybro A, Jagger H, Barker M, Eastell R (1998). Phosphate supplementation in young men: lack of effect on calcium homeostasis and bone turnover. Eur. J. Clin. Nutr. 52: 29-33.
60. Wierbicki E, Howker JJ (1976). Effect of salt, phosphates and other curing ingredients on shrinkage of lean pork meat and the quality of smoked processed ham. J. Food Safety, 41: 1116-1121.
61. Young OA, Zhang SX, Farouk MM, Podmore C (2005). Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beef. Meat Sci. 70: 133-139.
62. Zayas JF (1997). Functionality of proteins in food. Springer-Verlag, Berlin Heidelberg.