Utilization of Phosphate Alternatives in Marinated Chicken Breast and Chunked and Formed Deli Ham

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Experiments were conducted to determine the efficacy of replacing phosphates in marinated chicken and chunked and formed deli ham using alternative ingredient blends. For the marinated chicken study, broiler breasts were marinated with a 13% solution of 1.0% NaCl, water and either 0.35% sodium tripolyphosphate or a phosphate alternative. Treatment variables consisted of (1) 0.35% sodium tripolyphosphate (STP), (2) negative control (no phosphate, NP), (3) 0.83% Whey protein concentrate (WPC), (4) 0.83% Oat fiber (OF, marinated chicken only), or (5) 1.05% Oat fiber with dry vinegar (OFDV).The WPC, OF, and OF-DV treatments also included 1,000 ppm of a natural flavor that served as an antioxidant. The STP treatment yielded breast meat with less (P < 0.05) cooking loss and a higher pH (P < 0.05) than the NP and alternative ingredient treatments. On average, no differences were observed (P > 0.05) in consumer acceptability for chicken breast appearance, texture and overall acceptability. For the ham study, each treatment formulation consisted of approximately 77% pork, 20% water, common commercial curing ingredients, and the following treatment effects: STP (0.4% STP), NP (no phosphate, NP), 1.3% OF-DV, and 1.1% WPC. STP had less cooking loss than all other treatments (P < 0.05). The STP treatment had greater protein bind (P < 0.05) than all other treatments, and the OF-DV treatment had greater protein bind than the WPC and NP treatments. The NP, STP, and WPC treatments were preferred (P < 0.05) over the OF-DV treatment. Application of WPC or OF-DV may help meat processors meet current clean label trends if the decrease in yields for chicken breast and deli hams and the decrease in firmness of texture in deli hams is acceptable to processors and consumers.