Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach

Abstract

This study investigated the effect of reducing sodium chloride (NaCl) and phosphate in meat emulsion models added of chloride salt substitutes (KCl and CaCl2) on the physicochemical characteristics and microstructure of meat emulsions containing high content of mechanically deboned poultry meat (MDPM). Ten treatments were performed containing NaCl, KCl, CaCl2, or blend of these salts, with the same ionic strength were used to substitute of the NaCl, and 0.25% or 0.5% sodium tripolyphosphate (STPP). The treatments containing CaCl2 contributed negatively to the formation and stability of the batter. KCl promoted physicochemical characteristics similar to NaCl. It was possible to reduce 50% of the STPP content without negatively affecting the functional properties. The results of blends containing NaCl, KCl, and CaCl2 can be useful to reduce the content of sodium and phosphate in emulsified products with a high content of MDPM resulting in a healthier and more accessible cost for consumers. Practical applications There is a growing demand for the development of healthier meat products, being the reduction of sodium and phosphate content one of the main challenges, mainly in matrices with high content of mechanically deboned meat. It was evidenced that the reduction of NaCl content maintaining the STPP content did not promote major impact on the characteristics of meat emulsions with high content of MDPM. Replacing NaCl by KCl proved to be a good option to reduce the sodium content in meat emulsions.