Influence of phosphate chelators on white efflorescence formation in dry fermented sausages with co-extruded alginate casings.

The aim of the study was to investigate the effect of different condensed phosphates on the white efflorescence formation on dry fermented sausages with calcium alginate casings. The efflorescence formation is induced by the complexation of the divalent cations magnesium and calcium with lactate on the surface of the product. Phosphates are known to complex divalent cations like magnesium and calcium, which are responsible for the efflorescence formation with lactate. To treat the surface of the raw fermented sausages a mixture of di- and polyphosphates and a polyphosphate were used. The sausages were dipped in 5% solutions of the phosphates. The mixture of di- and polyphosphate showed the best results in reducing the white efflorescence formation, the amount of efflorescences on the surface was 18.12% after 8 weeks of storage. The diffusion of magnesium was significantly reduced by ~40% after 8 weeks of storage compared to the control for both phosphates. However, the crystals formed during storage had a different structure and size compared to the control. Isothermal titration calorimetry measurements showed that the divalent calcium ions and the polyphosphates from aggregates caused the crystal formation on the surface, whereas this effect was not seen in combination with magnesium. The surface treatment with the phosphates did not inhibit the white efflorescence formation. However, the extent was reduced but different kind of crystals were formed on the surface during the storage.