Use of phosphates in meat products

作者：Nguyen Huynh Bach Son Long; Gal Robert; Bunka Frantisek^*

来源：African Journal of Biotechnology, 2011, 10(86): 19874-19882.

DOI：10.5897/AJBX11.023

• Monophosphate
• diphosphate
• polyphosphate
• texture parameters
• water holding capacity
• yield
• meat

Phosphates offer a range of possibilities when used in meat and poultry productions. Food grade phosphates are used in meat products for several reasons such as changing and/or stabilizing of pH-value, increasing water holding capacity in order to lead to higher yields, decreasing losses of weight in cooking, improving texture and sensory properties (tenderness, juiciness, color and flavor), extending shelf-life, etc. In addition, phosphates in meat products are also sources of the supply of phosphorus for consumers through diet, which is an essential mineral for the lives of humans. This review is focused on phosphates' properties, functions, application in meat and poultry products as well as influence on health.

• 出版日期2011-12-30