Article
Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage
Meat Science
(2019)
Abstract
The effects of sodium tripolyphosphate replacement with citrus fiber on color, texture, lipid oxidation, and sensory characteristics of an alternatively-cured all-pork Bologna sausage during 98 d of storage at storage 0–1 °C were studied. Replacement of sodium phosphates in processed meat with citrus fiber could enable manufacturers to make their products more consistent with the current “clean label” trend. The Bologna sausage was assigned one of five treatments: sodium tripolyphosphate control (0.38%), no-sodium-tripolyphosphate control, or one of several citrus fiber levels (0.50%, 0.75%, 1.00%). Citrus fiber treatments resulted in Bologna sausage with acceptable technological parameters, as indicated by similar cook/chill yields and emulsion stability compared to the sodium tripolyphosphate control. The results showed the replacement of sodium tripolyphosphate with citrus fiber did not significantly alter most physical, chemical or sensory characteristics of the Bologna sausage during refrigerated storage.
Disciplines
Publication Date
November, 2019
DOI
10.1016/j.meatsci.2019.107883
Citation Information
McKenna J. Powell, Joseph G. Sebranek, Kenneth J. Prusa and Rodrigo Tarté. "Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage" Meat Science Vol. 157 (2019) p. 107883 ISSN: 0309-1740 Available at: http://works.bepress.com/rodrigo_tarte/41/