Page 47 - FoodFocusThailand No.188 November 2021

STRATEGIC R&D

Phosphate Replacement with Natural Alternative

in Meat & Poultry Products

The main functional reason for replacing phosphates is to avoid using too much because of its links
to cardiovascular disease and high blood pressure. Normally, people with high phosphate content
in the blood (Hyperphosphatemia) usually do not have any symptoms. However, sometimes be
symptoms of low calcium in the blood (Hypocalcemia) appear, such as muscle pain, convulsion,
mouth numbness, bone, and joint pain, itching, and a rash on the body. Moreover, some patients with
kidney disease may also have uremic symptoms characterized by weakness, shortness of breath, nausea,
vomiting, and sleep disorders.

Another reason for replacement is that synthetic phosphate could Aside from replacing artificial ingredients, studies also discussed the
inhibit calcium absorption and disrupt bone formation (Virpi et al., benefit of applying meat protein in processed meat to improve eating
2006). Processed meats are a classic example of the drive to manage quality and cooking yield. Prabhu and Doerscher (2000) utilized
consumer expectations. Using alternative ingredients from natural dehydrated pork skin collagen in reduced fat frankfurters to increase
can complete replacing phosphate by improving water-holding cooking yield in the final product and was successfully done at 1%
capacity, which enhances cook yield, increases weight, and improves collagen adding on top of the formulation. More recently, Pereira et al.
the succulence of meat products. (2011) found that 0.4 -1% of collagen protein improves the quality of
Phosphates are a commonly used additive in a variety of meat frankfurter sausage to reduce cooking loss, improve texture and color
preparations. The main goal is to improve the water holding and preference. At the industrial level, those benefits are often achieved by
emulsifying capacity of the meat. This results in alteration of the replacing or synergizing the artificial ingredients with meat protein.
proteins, which influence the structure and texture of meat products. Protein has long been recognized for its nutritional and functional
However, more and more research is being done to replace benefits. Depending on the physical function of the kinds of protein, they
phosphates as they have a negative health impact. In light of help provide the benefit that processed meat manufacturers are looking
phosphates replacement, Ph.D. Bart Heyman (2016) (Veos Group) for. One of the best known natural protein sources is the meat itself.
conducted research to replace phosphates with meat protein. The Meat protein is the closest protein ingredient to meat in terms of amino
conclusion was that no significant differences were found in the acid profile and the texture, color, and flavor that it can provide.
proximate analysis, WHC, and cooking losses. 0.8 % meat protein Meat proteins have no E-number, they are natural, allergen-free, and
can help to produce a phosphate-free cooked sausage. GMO-free.

More Information Service Info C007

เอกสารอ้างอิง / References
Yung-Cheng Chang, Veos Group
Prabhu, G. A., & Doerscher, D. R. (2000). Collagen’s new application. Meat and
Poultry, 46(4), 65-66.
Pereira, A. G. T., Ramos, E. M., Teixeira, J. T., Cardoso, G. P., Ramos, A. D. L. S., &

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