Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages.

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ID: 77041
2018
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Abstract
The occurrence of efflorescences on the surface of dry fermented sausages represents a current issue for the meat processing industry. Preventing the efflorescence formation by the addition of sodium hexametaphosphate (SHMP) was shown to be promising in a previous study. The optimum SHMP addition was studied by adding SHMP (0.0, 1.0, 3.0, and 5.0g/kg) directly to the sausage batter. Visual and chemical analyses were conducted during 8weeks of storage under modified atmosphere. Visual analyses revealed significant lower amounts of efflorescences on the sausage surface after 8weeks when 1.0 (27.1%), 3.0 (9.0%), and 5.0g/kg SHMP (3.4%) were added, compared to the control with 38.0% efflorescences. SHMP significantly affected the occurrence (8weeks) of magnesium on the surface: +85.5%, +23.7%, +3.5%, and -28.2% for 0.0, 1.0, 3.0, and 5.0g/kg, respectively. The addition of 4.785g/kg was calculated to fully inhibit the formation of efflorescences by complexing magnesium ions.
Reference Key
walz2018optimummeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Walz, Felix H;Gibis, Monika;Fritz, Maren;Herrmann, Kurt;Hinrichs, Jörg;Weiss, Jochen;
Journal Meat science
Year 2018
DOI
S0309-1740(17)31504-8
URL
Keywords
Complexation Magnesium lactate creatine sensory

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