Abstract
In addition to salt (NaCl), sodium phosphate also increases the sodium content of meat products. Thus, the effects of replacing sodium phosphate with potassium phosphate on sodium content and properties of low-salt cooked bologna-type sausage and cooked ham were studied. Four sausage formulations were prepared. In formulations 1 and 2, the target sodium content was 0.55 g Na/100 g, and in recipes 3 and 4, 0.63 g Na/100 g. The salt content in formulation 2 was the same as in formulation 3, namely 1.2% NaCl, but the sodium content in the former was lower. In the cooked hams of recipes 1 and 2, the salt content was 1.4%, and in recipes 3 and 4, 1.8%. Sodium phosphate was used in recipes 1 and 3, and potassium phosphate in recipes 2 and 4. Very low-salt (i.e. 1.0-1.4% NaCl) meat products can be prepared providing that phosphates are added. Further reduction of sodium content in low-salt meat products is possible by replacing sodium phosphate with potassium phosphate. The extent of sodium reduction depends on the phosphates used and their sodium content, being equivalent to a sodium content of 0.2% NaCl or more. The replacement resulted in no adverse effects. Alkaline phosphates are also recommended in very low-salt products to minimize risk of purge.
Highlights
Introduction cooking yieldThis is brought about by an increase in the pH of the meat from its isoelectric point and enhanced ionic strength (Hamm 1972, Trout and Schmidt 1987)
Further reduction of sodium content in low-salt meat products is possible by replacing sodium phosphate with potassium phosphate
The extent of sodium reduction depends on the phosphates used and their sodium content, being equivalent to a sodium content of 0.2% NaCl or more
Summary
This is brought about by an increase in the pH of the meat from its isoelectric point and enhanced ionic strength (Hamm 1972, Trout and Schmidt 1987). Many phosphates are suitable for use in meat products, sodium tripolyphosphate (STPP) being most common. Phosphates are important functional additives in meat products. They are generally used to enhance water-binding capacity and to improve. © Agricultural and Food Science in Finland. M. et al Sodium reduction in cooked meat products tives. Phosphates have been investigated as a partial alternative to sodium chloride, permitting the production of low-sodium processed meat. Sodium phosphate is, the second highest source of sodium in meat products. Most sodium phosphates contain about 30% sodium
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