Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties

Abstract

The effects of sodium pyrophosphate (SPP), sodium tripolyphosphate (STPP), sodium hexametaphosphate (SHMP), sodium acid pyrophosphate (SAPP) and their blends at different levels (0·3, 0·5 and 0·7%), along with 2% sodium chloride on certain quality parameters of buffalo meat and patties were evaluated. The SPP, STPP and phosphate blends significantly increased pH, water-holding capacity (WHC), emulsifying capacity (EC), extractability of salt soluble proteins (SSP), colour of ground meat, decreased cooking loss (CL), improved emulsion stability (ES) and enhanced yield, texture and moisture retention of cooked patties. Compared to these phosphates, SAPP and SHMP had significantly poorer effects on improving the quality of meat and patties. The order of effectiveness of phosphates was SPP > STPP > SHMP. In general, pH, WHC, SSP, ES, yield and moisture content of patties increased progressively with increasing level of phosphate while CL decreased. Among blends containing two polyphosphates, those of 90% SPP + 10% SHMP and 75% SPP + 25% STPP were relatively more effective. A phosphate blend consisting of 65% SPP, 17·5% STPP and 17·5% SAPP was equally effective as that of SPP in improving the functionality of hot and chilled meat and had the advantage of reducing the amount of sodium by 3%.