Preliminary communication

Optimum quantity of aditives in meat products

Maja Serdar ; Hrvatski zavod za javno zdravstvo, Rockefellerova 7, Zagreb
Marijan Katalenić ; Hrvatski zavod za javno zdravstvo, Rockefellerova 7, Zagreb

Abstract

The paper presents the results of total phosphate and polyphosphate assays in meat products to which blended seasonings with an optimal amount of ingredients for stabilisation of consistency have been added. Use was made of the blended seasonings containing spices, phosphates
and polyphosphates, stabiliser (E450) and acidity regulator (E451), sodium diphosphate and sodium triphosphate, as well as blended seasonings in which other active ingredients replaced phosphates and polyphosphates. The present report demonstrates the feasibility of manufacture of meat products with blended seasonings containing phosphates and polyphosphates in the amounts required for processing and for the maintenance of total phosphates within the set permissible levels. Another aim of the report is to indicate the possibility of replacing phosphates and polyphosphates in blended seasonings with citrates, and also of manufacture of a good product by combining lupine vegetable fibres, proteins and polysaccharides. As regards lupine (Lupinus sp.), it is a little known legume developed from the wild species originating from the Central Europe and America. Inexpensive parts of lupine are used for various purposes and as a food additive with secondary technological effect.

Keywords

Total phosphate and polyphosphates; blended seasonings; lupine

Hrčak ID:

22154

URI

https://hrcak.srce.hr/22154

Publication date:

15.3.2006.

Article data in other languages: croatian

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