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Unpublished Paper
Evaluation of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Alternatively-cured Pork Bologna
Animal Industry Report
Extension Number
ASL R3204
Publication Date
2018
Disciplines
Topic
Animal Products
Summary and Implications
Citrus fiber was tested in alternatively cured, all-pork bologna as a potential natural replacer of sodium tripolyphosphate (STPP). The STPP control, 0% STPP treatment and treatments containing various levels of citrus fiber (CF) (0.50%, 0.75%, 1.00%) all maintained acceptable quality throughout 98 days of refrigerated shelf-life. Results indicate that citrus fiber has potential to serve in a system with other binders as a natural alternative to phosphates in processed meat products, but not as a standalone single replacement source.
Copyright Holder
Iowa State University
Copyright Date
2018
DOI
https://doi.org/10.31274/ans_air-180814-327
Language
en
Citation Information
McKenna J. Powell, Kenneth J. Prusa, Joseph G. Sebranek and Rodrigo Tarte. "Evaluation of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Alternatively-cured Pork Bologna" (2018) Available at: http://works.bepress.com/rodrigo_tarte/30/