Experimental theory, fundamentals and mathematical evaluation of phosphate diffusion in meats

Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages

The occurrence of efflorescences on the surface of dry fermented sausages represents a current issue for the meat processing industry. Preventing the efflorescence formation by the addition of sodium hexametaphosphate (SHMP) was shown to be promising in a previous study. The optimum SHMP addition was studied by adding SHMP (0.0, 1.0, 3.0, and 5.0g/kg) directly to the sausage batter. Visual and chemical analyses were conducted during 8weeks of storage under modified atmosphere. Visual analyses revealed significant lower amounts of efflorescences on the sausage surface after 8weeks when 1.0 (27.1%), 3.0 (9.0%), and 5.0g/kg SHMP (3.4%) were added, compared to the control with 38.0% efflorescences. SHMP significantly affected the occurrence (8weeks) of magnesium on the surface: +85.5%, +23.7%, +3.5%, and -28.2% for 0.0, 1.0, 3.0, and 5.0g/kg, respectively. The addition of 4.785g/kg was calculated to fully inhibit the formation of efflorescences by complexing magnesium ions.

Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging

BACKGROUND

Dry fermented sausages that are packed under modified atmosphere are often affected by the formation of white crystals on the surface. These so called efflorescences are rejected by consumers and lead to high financial losses for the meat processing industry. In this study, the distribution of efflorescence-causing components was investigated over the sausage profile during 8 weeks of storage under modified atmosphere at 4 °C. In addition, two visual methods (image and sensory analyses) were compared regarding the ability to quantify the efflorescence content.

RESULTS

The initial formation of efflorescences was observed after 2 weeks (7%). After 4 weeks of storage, 23.4% of the sausage surface was covered with efflorescences, and the amount of efflorescences did not change significantly by the end of storage. Furthermore, chemical analyses revealed that magnesium (increased by 98.1%), lactate (increased by 54.2%) and creatine (increased by 51.8%) are enriched on the sausage surface during storage.

CONCLUSION

Sensory and image analyses lead to comparable results (r = 0.992) and therefore both are suitable to quantify the amount of efflorescences. The moisture gradient in the interior of the sausages which is built upon drying is supposed to be the driving force for the movement of efflorescence-causing compounds. © 2017 Society of Chemical Industry.

Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages

This study aimed to prevent the phenomena of efflorescence formation on the surface of dry fermented sausages due to the complexation of efflorescence forming cations with phosphates. Efflorescence formation is a critical issue constituting a major quality defect, especially of dry fermented sausages. Different phosphates (di- and hexametaphosphate) were added (3.0g/kg) to the sausage batter. As a hypothesis, these additives should complex with one of the main efflorescence-causing substances such as magnesium. The formation of efflorescences was determined for dry fermented sausages without phosphate addition, with diphosphate, or hexametaphosphate addition during 8weeks of storage under modified atmosphere. The visual analyses of the sausage surface revealed high amounts of efflorescences for the control (42.2%) and for the sausages with added diphosphate (40.9%), whereas the sausages containing hexametaphosphate had significantly reduced amounts of efflorescence formation, showing only 11.9% efflorescences after 8weeks of storage. This inhibition was a result of strong complexation of hexametaphosphate with magnesium ions, thus preventing the diffusion of magnesium towards the sausage surface. This can be explained by the magnesium content on the sausage surface that increased by 163.9, 127.8, and 52.8% for the sausages without phosphate, diphosphate, and hexametaphosphate addition, respectively. The mass transport of lactate and creatine was not affected by phosphate addition. Isothermal titration calorimetry confirmed that, theoretically, 4.5g/kg of diphosphate or 2.8g/kg hexametaphosphate are required to complex 0.2g/kg magnesium ions naturally occurring in dry fermented sausages and, thus, the chosen overall phosphate concentration of 3.0g/kg was enough when adding hexametaphosphate, but not for diphosphate, to inhibit the efflorescence formation.

Physiochemical Changes and Optimization of Phosphate-Treated Shrimp (Litopenaeus vannamei ) Using Response Surface Methodology

The objective of this study was to determine the factors responsible for the changed physiochemical properties of unpeeled shrimp treated in cold phosphate solution (2~4°C) with the intervention of 4 factors: phosphate concentration, dipping time, rotation speed, and volume of brine solution. Response surface analysis was used to characterize the effect of the phosphate treatment on shrimps by running 33 treatments for optimizing the experiment. For each treatment, phosphate amount, moisture content, and weight gain were measured. The results showed that phosphate concentration is the most important factor than other factors for facilitating phosphate penetration in the meat of the shrimp and for getting the best result. The optimum condition of phosphate-treated shrimp in this study was 110 to 120 min dipping time, 500 to 550 mL brine solution for 100 g shrimp sample, and 190 to 210 rpm agitation speed. The studied conditions can be applied in fisheries and other food industries for good phosphate treatments.

Phosphate type affects the quality of injected catfish fillets

Catfish fillets were injected to 115% over green weight prior to tray-packing and storage at 4 degrees C for 1, 4, 8, and 11 d. Fillets were evaluated for yields, surface color, pH, cooking loss, tenderness, purge loss, and shelf-life. All phosphate treatments increased (P < 0.05) fillet tenderness, but the agglomerated blend of sodium phosphates (AGSP) increased (P < 0.05) pH and yields, and decreased (P < 0.05) CIE L* and CIE b* values. Psychrotrophic plate counts (PPC) of fillets treated with the agglomerated blend of polyphosphates (AGPP) were lower (P < 0.05) than the control at each storage time, but PPC of all samples reached 7 log CFU/g by day 8 of storage. All agglomerated phosphates and STP (sodium tripolyphosphate) improved yields and quality when compared to the nonmarinated control. However, AGSP was the most effective phosphate at increasing pick-up and yields and decreasing cooking loss due to the pH effect that causes more water to be trapped within the food system. Major quality differences may not have occurred between STP and agglomerated phosphates (other than AGSP) since injection relies solely on pH and ionic strength for marinade pickup, whereas tumbling also relies on mechanical action, which relies more on the presence of various phosphate chain lengths and solubility to impact yields. All phosphate treatments improved the quality of tray-packed, refrigerated catfish fillets that were enhanced through multineedle injection. However, AGSP also increased fillet pH, optimized yields, and improved color.

PRACTICAL APPLICATION

Use of an agglomerated phosphate blend with a high pH (AGSP) maximized the yield of catfish fillets that were marinated through multineedle injection. In addition, STP and agglomerated phosphate blends increased the yield and tenderness of catfish fillets when compared to the nonmarinated control.