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