Departamento de producción animal, Facultad de Medicina Veterinaria y de Zootecnia, Universidad Nacional de Colombia. Carrera 30, #45-03, Edificio 561A, 111321 Bogotá, Colombia.
Department of Animal Sciences. The Ohio State University. 2029, Fyffe Road, Columbus OH 43210, United States.
Food Res Int. 2023 Apr;166:112624. doi: 10.1016/j.foodres.2023.112624. Epub 2023 Feb 21.
Meat and meat products provide high levels of nutrition and many health benefits to consumers, yet a controversy exists regarding the use of non-meat additives, such as the inorganic phosphates that are commonly used in meat processing, and particularly their relationship to cardiovascular health and kidney complications. Inorganic phosphates are salts of phosphoric acid (e.g., sodium phosphate, potassium phosphate, or calcium phosphate), whereas organic phosphates are ester compounds (e.g., the phospholipids found in cell membranes). In this sense, the meat industry remains active in its efforts to improve formulations for processed meat products with the use of natural ingredients. Despite efforts to improve formulations, many processed meat products still contain inorganic phosphates, which are used for their technological contributions to meat chemistry including improvements in water-holding capacity and protein solubilization. This review provides a thorough evaluation of phosphate substitutes in meat formulations and other processing technologies that can help eliminate phosphates from the formulations of processed meat products. In general, several ingredients have been evaluated as replacements for inorganic phosphates with varying degrees of success such as plant-based ingredients (e.g., starches, fibers, or seeds), fungi ingredients (e.g., mushrooms and mushroom extracts), algae ingredients, animal-based ingredients (e.g., meat/seafood, dairy, or egg materials), and inorganic compounds (i.e., minerals). Although these ingredients have shown some favorable effects in certain meat products, none have exactly matched the many functions of inorganic phosphates, so the support of extrinsic technologies, such as tumbling, ultrasound, high-pressure processing (HPP), and pulsed electric field (PEF), may be necessary to achieve similar physiochemical properties as conventional products. The meat industry should continue to investigate ways to scientifically innovate the formulations of, and the technologies used in, processed meat products while also listening to (and acting upon) the feedback from consumers.
肉类和肉类产品为消费者提供了高水平的营养和许多健康益处，但关于非肉类添加剂的使用存在争议，例如在肉类加工中常用的无机磷酸盐，特别是它们与心血管健康和肾脏并发症的关系。无机磷酸盐是磷酸的盐（例如，磷酸钠、磷酸钾或磷酸钙），而有机磷酸盐是酯化合物（例如，存在于细胞膜中的磷脂）。从这个意义上说，肉类行业仍然积极努力，使用天然成分改进加工肉类产品的配方。尽管努力改进配方，但许多加工肉类产品仍含有无机磷酸盐，这些磷酸盐用于改善肉类化学性质的技术贡献，包括提高水分保持能力和蛋白质溶解能力。本综述全面评估了肉类配方中的磷酸盐替代品和其他加工技术，这些技术可以帮助从加工肉类产品的配方中消除磷酸盐。一般来说，已经评估了几种成分作为无机磷酸盐的替代品，其替代程度各不相同，例如植物性成分（例如，淀粉、纤维或种子）、真菌成分（例如，蘑菇和蘑菇提取物）、藻类成分、动物成分（例如，肉类/海鲜、乳制品或蛋类材料）和无机化合物（即矿物质）。尽管这些成分在某些肉类产品中显示出一些有利的效果，但没有一种成分完全匹配无机磷酸盐的许多功能，因此可能需要外在技术（例如翻滚、超声、高压处理（HPP）和脉冲电场（PEF））的支持，以达到与传统产品相似的物理化学性质。肉类行业应继续研究如何在科学上创新加工肉类产品的配方和使用的技术，同时听取（并根据）消费者的反馈意见。
