Ingredients and Additives in Meat Products

Iowa State University

From the SelectedWorks of Rodrigo Tarté

April 29, 2015

Ingredients and Additives in Meat ProductsRodrigo Tarté, Ph.D., Iowa State University

Available at: http://works.bepress.com/rodrigo_tarte/15/

http://www.iastate.edu

http://works.bepress.com/rodrigo_tarte/

http://works.bepress.com/rodrigo_tarte/15/

Rodrigo Tarté, Ph.D.

Assistant Professor

Meat Science and Technology

Iowa State University

Ames, Iowa, USA

[email protected]

Ingredients and Additives in Meat Products

II International Seminar on Science, Technology and Innovation for the Meat Industry

II Seminário Internacional de Ciência, Tecnologia e Inovações para a Indústria de Carnes

Curitiba, PR, Brazil — 29 April 2015

R. Tarté – 29 Apr 2015 2

Classes of Attributes in Meat Products

• Characterizing Attributes

– Those that make a product what it is

– Often dictated by a standard of identity or other legal definition

• Differentiation

– Those that make a product different unique

– Provides variety and choice

• Safety

– Those that make a product safe to consume

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Purposes of Nonmeat Ingredients in Meat Products

Characterization

Differentiation

Safety

Texture

Flavor

Color

Microbial Control

Cost Control

Nutrition

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Outline

I. Basic Ingredients

II. Hydrocolloids

III. Proteins

IV. Enzymes

V. Flavoring Agents

VI. Fermentation and Acidification Ingredients

VII. Antioxidants

VIII. Antimicrobials

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Basic Ingredients

• Water

• Salt (sodium or potassium chloride)

• Nitrite (sodium or potassium)

• Nitrate (sodium or potassium)

• Phosphates

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Basic Ingredients

Water

• Most abundant component of meat

– 60–70% of total mass

• Functions

– Disperses and dissolves other ingredients

– Contributes to eating quality by

• Helping to control texture

• Aiding in flavor release

• Providing juiciness

– Provides economic benefit (cheapest ingredient there is)

• Water quality is very important (hardness, purity)

• May be limited by legal product definitions

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Basic Ingredients

Salt

• Fundamental in processed meats manufacturing• Functions

– Extraction and solubilization of myofibrillar proteins• Shifts pI (isoelectric point), increasing repulsion between protein

chains• ≈ 4% is needed for adequate function

– Water binding• Cl– ion is critical (therefore, KCl is equally functional)

– Antimicrobial effect• Extends shelf-life• Inhibits many pathogens, but not all (e.g. Listeria monocytogenes and

Staphylococcus aureus are salt-tolerant)• Shifts microbial flora from predominantly gram-negative (e.g.,

Pseudomonas) to predominantly gram-positive (e.g., lactics)

– Flavor enhancement

• Quality is important– Should use high purity, food grade salt

R. Tarté – 29 Apr 2015 8

Salt

Effect on Electrical Charge Distribution of the Myofibril

Source: Wismer-Pedersen, J. (1987). Chemistry of animal tissues: Part 5 – Water. In J. F. Price & B. S. Schweigert (Eds.). The Science of Meat and Meat Products (3rd ed., pp 141–154). Westport, CT: Food & Nutrition Press.

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Basic Ingredients

Curing Salts

• Nitrite is most commonly used

– Nitrate used in systems where it can be reduced to nitrite

• Functions of Nitrite (NO2)

– Organoleptic effects

• Provides characteristic cured meat color and flavor (<5 ppm required for these effects)

• Some textural effect due to protein crosslinking

– Antimicrobial

• Inhibitory activity towards many microorganisms, including Clostridium botulinum

• Synergism with other antimicrobials (e.g., lactate) to control L. monocytogenes

– Antioxidant

• No other single ingredient is known to possess all these unique properties

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Basic Ingredients

Curing Salts

• Must first be converted to nitric oxide

NO3 NO2 NOnitrate

reductasecure

accelerator

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Basic Ingredients

Curing Salts

• Conditions that favor NO formation

1. pH decrease

2NO2- + 2H+ 2HONO NO + NO3

- + 2H+

• pH decrease by 0.2–0.3 units can double reaction rate

• Can add acidulant (e.g. acid phosphate, glucono delta lactone, fumaric acid) to decrease pH

2. Reducing conditions

• Reductants – e.g., ascorbic/erythorbic acid, sodium ascorbate/erythorbate

• Reduced form of meat pigments (Fe2+)

• Sulfhydryl amino acids, via oxidation and crosslinking of sulfhydryl groups

3. Salt

NaCl + NO2- NOCl- NO + Cl-

nitrous acid

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Basic Ingredients

Reductants

• Function

– To accelerate the curing reaction by providing reducing conditions to facilitate reduction of NO2

- to NO

– Also aid in maintaining cured color over storage

• Chemical species:

– Sodium ascorbate or erythorbate (isoascorbate)

– Ascorbic acid or erythorbic (isoascorbic) acid

• All are functionally equivalent, except:

– Ascorbic acid and ascorbate have Vitamin C activity

– Ascorbic acid/erythorbic acid are slightly more reactive than their salts

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Basic Curing Ingredients

Phosphates

• Inorganic salts of phosphoric or polyphosphoric acid

• Obtained by mining of phosphate minerals

• pH and solubility are critical

• May be used as a single form or in blends of two or more types

• Available in Na or K forms

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Phosphates

Phosphate Groups

# P atoms Ion Usual name

1 PO43- Orthophosphate

2 P2O74- Pyrophosphates

3 P3O55- Tripolyphosphates

≥4 PnO(3n+1)(n+2)- Polyphosphates

Polyphosphoric Acid

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Basic Ingredients

Phosphates

• Functions

– pH modification

• Alkaline phosphates - raise meat pH (~0.2-0.3 units), shifting it away from pI, thus increasing WHC

• Acid phosphates - used as acidulants to accelerate reaction of NO2 and myoglobin to form nitrosomyoglobin

• Affects water binding, texture, color

– Meat protein solubilization

• Dissociate actomyosin complex, freeing myosin for emulsification and making more room for water

– Metal chelation

• Antioxidant activity

– Antimicrobial

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Basic Ingredients

Phosphates

• Effects

– Yield → improved due to increased WHC

– Texture → depends on type used

– Color → acid phosphates can improve color

– Oxidative stability → improved

– Microbial stability → slightly improved

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Basic Ingredients

Phosphates

• Key considerations

– When selecting a phosphate

• Type of meat product and desired phosphate effect(s)

• Phosphate pH and solubility

– During processing

• In a brine, phosphate should be added to water first and dissolved fully before adding other ingredients. High shear brine mixing is advantageous.

• Water hardness is detrimental to solubility

– New generation phosphates and phosphate blends offer unique functionalities that address traditional shortcomings (e.g., solubility)


Phosphates

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Basic Ingredients

Selected Food-Grade Phosphates

Phosphate Acronym FormulaSolubility(g/100 mL)

pH(1% solution)

Monosodium phosphate MSP NaH2PO4 80 4.4–4.8

Disodium phosphate DSP Na2HPO4 10 8.6–9.4

Trisodium phosphate TSP Na3PO4 12 11.9–12.5

Monopotassium phosphate MKP KH2PO4 33 4.4–4.8

Dipotassium phosphate DKP K2HPO4 167 8.6–9.4

Tripotassium phosphate TKP K3PO4 90 11.9–12.5

Monocalcium phosphate MCP Ca(H2PO4)2 Min. 2.7–3.0

Dicalcium phosphate DCP Ca2HPO4 Insoluble 7.2–8.2

Tricalcium phosphate TCP Ca5(OH)(PO4)3 Insoluble 7.0–8.0

Sodium acid pyrophosphate SAPP Na2H2P2O7 12 4.0–4.4

Tetrasodium pyrophosphate TSPP Na4P2O7 6.5 9.9–10.7

Tetrapotassium pyrophosphate TKPP K4P2O7 184 10.0–10.5

Sodium tripolyphosphate STPP Na5P3O10 15 9.5–10.2

Potassium tripolyphosphate KTPP K5P3O10 180 9.5–10.2

Sodium hexametaphosphate SHMP (NaPO3)n ∞ 6.3–7.3

Sodium aluminum phosphate SALP Na2Al2H15(PO4)8 Min. 3.3–3.5

Monoammonium phosphate MAP NH4H2PO4 38 4.5–4.7

Diammonium phosphate DAP (NH4)2 HPO4 58 7.9–8.1

Source: Lampila, L.E. (2013). Applications and functions of food-grade phosphates. Ann. N.Y. Acad. Sci., 1301, 37–44.

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Phosphates

Selected Food-Grade Phosphates

Phosphate Acronym FormulaSolubility(g/100 mL)

pH(1% solution)

Monosodium phosphate MSP NaH2PO4 80 4.4–4.8

Disodium phosphate DSP Na2HPO4 10 8.6–9.4

Trisodium phosphate TSP Na3PO4 12 11.9–12.5

Monopotassium phosphate MKP KH2PO4 33 4.4–4.8

Dipotassium phosphate DKP K2HPO4 167 8.6–9.4

Tripotassium phosphate TKP K3PO4 90 11.9–12.5

Monocalcium phosphate MCP Ca(H2PO4)2 Min. 2.7–3.0

Dicalcium phosphate DCP Ca2HPO4 Insoluble 7.2–8.2

Tricalcium phosphate TCP Ca5(OH)(PO4)3 Insoluble 7.0–8.0

Sodium acid pyrophosphate SAPP Na2H2P2O7 12 4.0–4.4

Tetrasodium pyrophosphate TSPP Na4P2O7 6.5 9.9–10.7

Tetrapotassium pyrophosphate TKPP K4P2O7 184 10.0–10.5

Sodium tripolyphosphate STPP Na5P3O10 15 9.5–10.2

Potassium tripolyphosphate KTPP K5P3O10 180 9.5–10.2

Sodium hexametaphosphate SHMP (NaPO3)n ∞ 6.3–7.3

Sodium aluminum phosphate SALP Na2Al2H15(PO4)8 Min. 3.3–3.5

Monoammonium phosphate MAP NH4H2PO4 38 4.5–4.7

Diammonium phosphate DAP (NH4)2 HPO4 58 7.9–8.1

Source: Lampila, L.E. (2013). Applications and functions of food-grade phosphates. Ann. N.Y. Acad. Sci., 1301, 37–44.

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Hydrocolloids

• Hydrophilic long-chain polymers (polysaccharides or proteins) used to control and modify functional properties, primarily water binding, viscosity, emulsification and stabilization

• Form viscous dispersions or gels in the presence of water

• Diverse family of ingredients with differing functional properties

• Primarily used in meats for water binding and texture modification, including as potential fat replacers

• Key properties to consider when selecting:

– Gel strength

– Thermo-reversibility

– Mixtures of hydrocolloids can result in complex properties

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Commonly-used Hydrocolloids

Origin Hydrocolloid

Vegetable AgarAlginateCarrageenan (κ, ι, λ)Cellulose and its derivatives- carboxymethylcellulose (CMC)- methylcellulose (MC)- hydroxypropylmethylcellulose (HPMC)

Guar GumGum ArabicInulinKonjacLocust Bean GumPectinStarches (native; modified)

Animal Gelatin

Microbial Xanthan GumGellan GumCurdlan

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Enzymes

• Proteins that act as biochemical catalysts

• Types

– Tenderizing enzymes

– Crosslinking enzymes

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Enzymes

Tenderizing Enzymes

• Proteases, i.e, they tenderize by breaking down protein via hydrolysis reaction

• Commercially isolated from plants, bacteria and fungi

• Plant proteases more commonly used

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Enzymes

Tenderizing Enzymes of Plant Origin

EnzymeEC

number Class SourceMol. wt.

(kDa)Temperature,°C

Optimum Denaturation pH CommentsPapain 3.4.22.2 Cysteine

ProteasePapaya 23.4 65 80−90 5−7 More active

on myofribillar proteins

Bromelain (stem)

3.4.22.32 Cysteine Protease

Pineapple stem

20−33.2 50 70−75 5−9 More active on collagen type proteins

Bromelain (fruit)

3.4.22.33 Cysteine Protease

Pineapple fruit

20−33.2 50 70−75 5−9 More active on collagen type proteins

Ficin 3.4.22.3 Cysteine Protease

Ficus latex 25−26 65 70 5−7 Reaction is milder and easier to control

Actinidin 3.4.22.14 Cysteine Protease

Kiwi fruit 23−26 58−62 60 5−7 Collagen activity

Source: Payne, C. T. (2009). Enzymes. In R. Tarté (Ed.), Ingredients in meat products: Properties, functionality, and applications (pp. 173–198). New York: Springer Science + Business Media.

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Enzymes

Crosslinking Enzymes

• Commercial focus has been on transglutaminase (TGase) enzyme family

• Various TGases can be found in microorganisms, plants, crustaceans and vertebrates

• Commercially viable forms have been isolated from

– Bacteria: Streptoverticillium mobaraense (Ca2+ -independent)

– Animal blood: Blood clotting Factor XIII (Ca2+-dependent)

• Can be used to modify texture and improve yields

• Protein substrate specificity varies by TGase type and state of protein chain

– Appropriate substrate should be added to improve reaction, maximize TGase effectiveness and reduce usage level

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Enzymes


O O | || | | || | R′–C–NH2 + H2N–R′′ R′–C–NH–R′′ + NH3 | | | | Glutamine Lysine ε-(γ-glutamyl)lysyl

isopeptide bond

Transglutaminase-catalyzed crosslinking reaction

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Enzymes


Food protein substrate specificity of TGases of different origin1

Degree of cross-linking 2,3

Pig erythrocyte TGase Bovine plasma TGase Bacterial TGase

Substrate – DTT + DTT – DTT + DTT – DTT + DTT

α-Lactalbumin – ± – ± + ++

β-Lactoglobulin – – – ± – ++

Bovine serum albumin – + – + – ++

Casein – ++ ++ ++ ++ ++

Hemoglobin – – ± ± ± ±

Myosin – – ++ ++ ++ ++

Glycinin – ++ – – ++ ++

From de Jong, Wijngaards, Boumans, Koppelman, & Hessing (2001).1 Experimental conditions: 37°C; pH 7.5.2 Symbols: (–) no cross-linking; (±) slow cross-linking; (+) moderate cross-linking; (++) fast cross-linking.3 DTT: Dithiothreitol; promotes unfolding of the protein chain by reducing disulfide bridges.

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Flavoring Agents

• Sweeteners

• Flavor Modifiers

• Smoke

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• Sucrose

– Salty flavor moderation

– May encourage bacterial growth and product spoilage

– Non-reducing sugar

• Dextrose

– 0.7 X as sweet as sucrose

– Reducing sugar – reacts with amino groups to promote browning during heating

– Commonly used in fermented sausage products

• Converted to lactic acid during fermentation

• Final pH is a function of amount used

• Usage level: 0.3–1.5%

Flavoring Agents

Sweeteners

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• Corn Syrup/Corn Syrup Solids

– Family of sweeteners derived from hydrolysis of corn starch

– Extent of hydrolysis determines mono-, di- and oligosaccharide content, which leads to variations in sweetness

– Designated by their DE (dextrose equivalent) value

• DE is a measure of total reducing value, expressed as % of reducing value of dextrose

• As degree of hydrolysis increase, polysaccharide chains become shorter and DE and sweetness increase

• DEs of 20 to 60 are most common

• Corn starch hydrolysates <20 DE are referred to as maltodextrin

– Corn syrup solids are 20–22% moisture, which must be accounted for when converting between the two

– Aid in water-binding, improve yields and aid in casing peelability

Flavoring Agents

Sweeteners

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• Fructose

– 1.5 X sweeter than sucrose

• High Fructose Corn Syrup (HFCS)

– Also called isoglucose, glucose-fructose syrup ofr fructose-glucose syrup

– Produced by enzymatic conversion of corn syrups

Glucose Fructose

– Most common ones:

• HFCS 42 (42% fructose, 53% glucose)

• HFCS 55 (55% fructose, 42% glucose) – similar to honey

– Used primarily as sugar replacement

Flavoring Agents

Sweeteners

glucose isomerase

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• Polyols (sugar alcohols)

– Are carbohydrates, but are neither sugars nor alcohols

– Lower caloric value than sugars (≈2 kcal/g)

– Less sweet than sucrose

– Most common ones:

• Sorbitol

• Xylitol

• Maltitol

• Mannitol

• Erythritol

• Isomalt

– Usage level similar to sugars

– May cause gastrointestinal discomfort in some individuals

Flavoring Agents

Sweeteners

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• Noncaloric Sweeteners

– Tend to have high sweetness intensity

– More common ones

• Acesulfame K

• Aspartame

• Stevia

– Very limited use in meat products

Flavoring Agents

Sweeteners

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Flavoring Agents

Sweeteners

SweetenerRelative

Sweetness SweetenerRelative

Sweetness

Sucralose 60,000 Dextrose 75–80

Acesulfame K 20,000 Galactose 60

Aspartame 18,000 Sorbitol 60

HFCS 90 160 Trehalose 45

Agave Syrup 150 42 DE Corn Syrup 48

Fructose 110–150 42 DE Corn Syrup Solids 30–40

HFCS 55 110 Maltose 30–50

HFCS 42 100–110 Galactose 30

Sucrose 100 25 DE Corn Syrup Solids 28

Xylitol 100 20 DE Corn Syrup Solids 23

Invert Sugar 70–90 Lactose 15

Glycerol 80 10 DE Maltodextrin 11

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• Monosodium glutamate (MSG)

– Intensifies flavor

– Provides umami, or “savory” note

– Some individuals are sensitive to it

• Nucleotides

– 5’ nucleotides are very effective flavor potentiators

– Are effective at levels of parts per billion

– Commercial forms used:

• Disodium 5’ inosinate

• Disodium 5’ guanylate

Flavoring Agents

Flavor Modifiers

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• Yeast Extract

– Produced by enzymatic hydrolysis of yeast cell wall and other proteins, followed by cell wall removal

– Contain high levels of some naturally-occurring flavor enhancers, such as glutamic acid

– Autolyzed yeast

• Produced by digestion of proteins by yeast’s own enzymes

• Cell walls are not removed

• Hydrolyzed Proteins

– Various sources: whey, soy, corn, collagen

– Hydrolysis can be achieved enzymatically or chemically (addition of acid or alkali)

– As hydrolysis progresses, smaller molecular weight peptides are formed and flavor contribution increases

Flavoring Agents

Flavor Modifiers

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• Generated by burning wood

• Major smoke components are formed by burning major wood components

• Ratio of smoke components depends on

– Burning temperature (typical range 315–345°C)

– Wood type, consistency and moisture content

– Amount of oxygen present during burning

Flavoring Agents

Smoke

Wood componentSmoke components generated

Cellulose Organic AcidsAldehydesHemicellulose

Lignin PhenolsTar

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• Contribution of smoke components to desirable properties of smoke:

– Phenols

• Flavor and aroma; antioxidant; antimicrobial

– Carbonyls (aldehydes)

• Color development; some flavor

– Organic acids (formic, acetic, propionic)

• Antimicrobial; surface “skin” of products

• Polycyclic hydrocarbons are also produced, which have been shown to be carcinogenic (favored at temperatures >400°C)

• In the U.S., not considered a “flavoring agent” for labeling purposes

Flavoring Agents

Smoke

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• Also referred to as condensed smoke

• Available in oil- or water-based forms

• Obtained by condensing gaseous smoke

• Manufacturing process allows for the separation of different smoke fractions

• Commercial liquid smokes retain key smoke fractions (phenols, carbonyls, organic acids) while excluding polycyclic hydrocarbons

Flavoring Agents

Liquid Smoke

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• Composition can be manipulated to achieve unique effects

– e.g., high carbonyl liquid smoke for color development without much flavor impact

• Major Advantages

– Product uniformity and consistency

– Can be added to product internally to accentuate smoke flavor

– Cleaner; easier to clean and maintain equipment

– Reduced environmental emissions

– Removal of carcinogens

– Lower cost

• Disadvantages

– In the U.S. cannot be labeled as “natural smoke”; must be labeled “smoke flavor added” when used internally

Flavoring Agents

Liquid Smoke

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• Application to Products– Drenching

• Pass product under liquid smoke drench

Flavoring Agents

Liquid Smoke

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Liquid smoke drench

Flavoring Agents

Liquid Smoke

Source: Red Arrow Products Company LLC, Manitowoc, WI, USA

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– Atomization

• Liquid smoke applied using high-pressure nozzles

Flavoring Agents

Liquid Smoke

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Liquid smoke atomization cloud

Flavoring Agents

Liquid Smoke

Source: Red Arrow Products Company LLC, Manitowoc, WI, USA

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– Atomization


– Direct addition

• Incorporate into the formula as an ingredient

• In the U.S., when used in this manner must label “smoke flavor added”

Flavoring Agents

Liquid Smoke

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– Atomization


– Direct addition

• Incorporate into the formula as an ingredient

• In the U.S., when used in this manner must label “smoke flavor added”

– Application onto casings and nettings

• Casings and nets are pre-coated with liquid smoke (or caramel color), which is transferred to the product surface during cooking

Flavoring Agents

Liquid Smoke

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Examples of products made with color and flavor transfer nettings

Flavoring Agents

Liquid Smoke

Source: Kalle GmbH. http://www.kalle.de/en/casings/products/net-casings.html

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Fermentation and Acidification Ingredients

• Starter Cultures

• Acidulants

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• Acidifying cultures

– Decrease pH by producing lactic acid

– Mainly homofermentative strains of lactic acid bacteria (LAB), such as Lactobacillus sakei, L. curvatus , L. plantarum, L. pentosus, Pediococcus acidiliactici, P. pentosaceus

• Color and flavor forming cultures

– Form flavor via catalase, lipolytic and proteolytic activity

– Gram-positive, catalase-positive cocci (GCC), such as Staphylococcus carnosus, S. xylosus, Kocuria varians

• Surface coverage cultures

– Typically molds, such as Penicillium, Aspergillus, Scopulariopsis


Starter Cultures

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• Optimum growth temperatures for bacterial cultures: 30–37°C

• Bioprotective cultures have been developed, which produce bacteriocins to protect against pathogens

• Commercially available frozen or freeze-dried

• Process:

– In the U.S., hold product at 32–38°C and high humidity for fermentation to take place (Europeans hold at 22–27°C, which favors better flavor development)

– pH decline must be fast enough to prevent growth of Staphylococcus aureus

– Once ultimate pH is reached (<5.3), product is moved to green rooms for drying and ripening, or cooked to destroy culture


Starter Cultures

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• To lower pH rapidly without utilizing microbial starter culture

• Due to rapid pH drop, may

– Reduce spoilage and increase shelf life

– Improve color stability, firmness and sliceability

• However, pH drop should not be too rapid

– Acidulants can be encapsulated to prevent this

• Commonly used acidulants

– Glucono-delta-Lactone (GdL)

• Preferred due to slow acidification properties

– Lactic acid, citric acid

• Should be encapsulated to be released upon heating of product

• Main disadvantage of direct acidification

– Products lack complex flavor of their fermented counterparts


Acidulants

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• Added to prevent oxidative deterioration

• Meat contains endogenous antioxidants

– Tocopherols, carnosine, lipoic acid, enzyme systems

– These however, are not sufficiently effective in commercial meat products, therefore exogenours antioxidants must be used

• Antioxidant ingredients are of two kinds:

– Synthetic

– Natural

Antioxidants

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• Butylated hydroxyanisole (BHA)

• Butylated hydroxytoluene (BHT)

• Tertiary butylhydroquinone (TBHQ)

• Propyl gallate (PG)

• Their antioxidant effectiveness is well established

• Usage level is typically restricted by regulations

Antioxidants

Synthetic Antioxidants

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• Recent increase in popularity driven by concerns over synthetic antioxidants and efforts to “clean” and simplify product labels

• Numerous natural substances (e.g., herbs and spices) possess antioxidant activity

• Natural antioxidants that have found commercial success:

• Rosemary and rosemary extracts have found commercial success

– Rely on antioxidant activity of carnosic acid and rosmarinic acid

• Rosmarinic acid is also found in oregano, which has also been use commercially with some success

• Much activity in this area, with new developments coming out frequently

Antioxidants

Natural Antioxidants

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• Substances that inactivate or inhibit the growth of microorganisms (bacteria, yeasts, molds, viruses)

• Used for two primary reasons:

– Food Safety

• Prevent the outgrowth of disease-causing microorganisms

– Shelf-life Guarantee

• Ensure microorganisms that cause food to spoil do not overcome the product before a desired period of time

Antimicrobials

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• Antimicrobial’s properties– pKa, concentration/use level, solubility

• Environmental conditions– pH, aw, temperature, food composition

• Application method

– Rinse, spray, dip, internal application

• Synergism with other antimicrobials

– “Hurdle” effect

• Cost-in-use

• Safety– Environmental and employee

Antimicrobials

General Considerations for Use

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• Effect on food product organoleptic attributes– Flavor, texture, color

• Labeling requirements

• Consumer/customer acceptance

Antimicrobials

General Considerations for Use, cont.

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• Salt• Phosphates• Nitrite• Organic Acids and Salts

Antimicrobials

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• Quite possibly the oldest known preservative

• Antimicrobial effect primarily involves cellular dehydration via osmosis

• Synergistic with other antimicrobial ingredients, sucha as benzoate, sorbate, nitrite, phosphates, spices, liquid smoke

• As salt is decreased or removed (as when reducing sodium), its antimicrobial properties must be carefully considered and compensated for.

• Potassium chloride has similar antimicrobial properties

Antimicrobials

Salt (sodium chloride)

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• Primary use in meats is for water-holding, texture modification and yield improvement

• Polyvalent anions → bind cations

• Deprive microorganisms of divalent cations and free water

• More effective against G+ bacteria and molds

• Not as effective against G- bacteria

• Effectiveness affected by water hardness

• Trisodium phosphate (TSP) (pH 10–12) is approved in U.S. for decontamination of poultry carcasses and parts

Antimicrobials

Phosphates

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• Available in sodium or potassium nitrite

• Effective against Clostridium botulinum, and other bacteria, including Listeria monocytogenes and Salmonella

• Antimicrobial activity enhanced by acidic pH, presence of salt, low temperature and anaerobiosis

• Acts in synergy with other antimicrobials, such as lactate and diacetate

• It has been estimated that at least 70 ppm is needed for adequate antilisterial activity (Glass et al., 2008)

Antimicrobials

Nitrite

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• Short-chain organic acids

• Weak acids

• Antimicrobial activity is pH-dependent

• Antimicrobial activity increases as environmental pH approaches pKa

– When pH = pKa, half of the acid molecules are dissociated

– At pH<pKa, more of the acid is undissociated (and thus more effective)

• In undissociated state, organic acids enter cell, dissociate and decrease cytoplasmic pH. In effort to maintain homeostasis, cellular ATP is depleted

• Organic acids are lipophilic and therefore difficult to solubilize in water phase; therefore they are more commonly added in their salt forms

Antimicrobials

Organic Acids and Salts

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Antimicrobials


Organic acid MW pKa

Acetic 60.50 4.75

Propionic 74.08 4.88

Lactic 90.08 3.08

Phosphoric 98.00 2.21

Sorbic 112.13 4.80

Fumaric 116.70 3.03

Benzoic 122.12 4.19

Malic 134.09 3.40

Caprylic (octanoic) 144.21 4.89

Citric 192.12 3.14

Organic acids commonly used in meat products

Source: Simpson, C. A., & Sofos, J. N. (2009). Antimicrobial ingredients. In R. Tarté (Ed.), Ingredients in meat products: Properties, functionality, and applications (pp. 301–377). New York: Springer Science + Business Media.

R. Tarté – 29 Apr 2015 65

• Combinations of organic acids (or with other antimicrobials) can sometimes be more effective than a single one

• Commercial applications:

– Decontamination of fresh meat or carcasses

– Processed meats

• Lactate (usage ≈ 2–3%), sometimes in combination with diacetate, has been used effectively in processed meats for many years

• Recently benzoate and propionate have gained popularity due to their lower cost-in-use (usage ≈ 0.2–0.3%)

Antimicrobials


R. Tarté – 29 Apr 2015 66

Muito obrigado

Perguntas?

http://www.ans.iastate.edu/section/meat/

Documents

Ingredients and Additives in Meat Products