Wagner M K
Department of Food Science, University of Wisconsin, 1605 Linden Drive, Madison, Wisconsin 53706.
J Food Prot. 1986 Jun;49(6):482-487. doi: 10.4315/0362-028X-49.6.482.
Phosphates have been suggested as potential substitutes for the currently used nitrite in cured meat products, yet relatively little research has been done on the antibotulinal effects of phosphates. Phosphate selection for use in the cured meat industry continues to be based upon achieving certain functional objectives rather than microbiological control (i.e., improved tenderness, moisture retention, reduced shrinking during cooking, pH adjustments, emulsification, sequestration of ions). Current federal regulations limit addition of phosphates to amounts needed to achieve functionality. One notable exception is shelf-stable pasteurized processed cheese, cheese foods and cheese spreads, in which addition of phosphates for emulsification purposes also appears to provide antimicrobial or antibotulinal protection. It is, therefore, becoming evident that phosphates have the potential under certain conditions, of enhancing microbial or botulinal safety and stability of certain foods, with certain phosphates [i.e. sodium acid pyrophosphate (SAPP)] or mixture of phosphates displaying more effectiveness than others.
有人建议用磷酸盐作为目前腌制肉制品中所用亚硝酸盐的潜在替代品，但关于磷酸盐抗肉毒杆菌的作用，相关研究相对较少。腌制肉类行业选择磷酸盐仍然是基于实现某些功能目标，而非微生物控制（即改善嫩度、保持水分、减少烹饪过程中的收缩、调节pH值、乳化、螯合离子）。目前的联邦法规将磷酸盐的添加量限制在实现功能所需的水平。一个显著的例外是货架稳定的巴氏杀菌加工奶酪、奶酪制品和奶酪涂抹酱，其中添加用于乳化目的的磷酸盐似乎也能提供抗菌或抗肉毒杆菌保护。因此，越来越明显的是，在某些条件下，磷酸盐有增强某些食品微生物或肉毒杆菌安全性和稳定性的潜力，某些磷酸盐[即酸性焦磷酸钠（SAPP）]或磷酸盐混合物比其他的更有效。
