Non-meat ingredients 6. Phosphates –sodium or potassium phosphates –several different specific compounds –vary in pH and solubility (know this) –highly synergistic with salt for water binding –permitted at 0.5% –most commonly used at about 0.4% because naturally present phosphate = ~ 0.1% –may also include sodium hydroxide (NaOH) up to 20% of the phosphate

Functions 1. pH –water binding, texture, color 2. protein solubility –water binding, emulsions/batters 3. metal chelator –antioxidant –especially effective in highly susceptible products, i.e. poultry, fish 4. microbial inhibitor

Phosphates –names and nomenclature can be confusing –4 general forms permitted in meat products 1. orthophosphates O || Na 2 HPO 4 NaO – P– ONa | H disodium phosphate pH 9.2

2. Pyrophosphates Na 2 + H 2 P 2 O 7 (SAPP) - pH 4.3 O O || || NaO – P– O – P – ONa | | O O Na Na Na 4 P 2 O 7 (tetrasodium pyrophosphate) - pH 10.3

3. tripolyphosphate Na 5 P 3 O 10 (sodium tripolyphosphate) - pH 9.9 O O O || || || NaO – P – O – P – O – P – ONa | | | O O O Na Na Na

4. polyphosphates –“glassy”- mixture of chain lengths –6 to 20 phosphate units –hexametaphosphate (~13 units) O O O || || || NaO – P – O – P – O – P – ONa | | | O O O Na Na 11 Na (Na PO 3 ) 13 - Na 2 OpH 6.9

5. metaphosphates –cyclic phosphates –not to be confused with hexametaphosphate –permitted in meat products but rarely used NaO O P OO O O O Na O PP

Most common in meat products 1. sodium tripolyphosphate (3) 2. tetra sodium pyrophosphate (2) 3. sodium polyphosphate (4 -10) 4. sodium hexametaphosphate ( )

Phosphates have some unique effects in fish muscle –prevent protein denaturation/crosslinking and toughening in freezing

Concerns for phosphates –high levels can result in soapy flavor, phosphate “whiskers” or crystals –pH effects on cured color development –collagen (?) –because isoelectric point is 7.2, pH change is not helpful –hydrolysis by phosphatases in raw meat –long chains can be hydrolized to orthophosphate

– dietary phosphorus load –human diet contains significantly more P than Ca :1 (ideal is 1:1) –used in bakery goods, cola soft drinks, processed cheese, fabricated chips, egg products –when needed, Ca will be mobilized from bone, thus a high P, low Ca diet may in theory, result in bone mineral loss or bone weakening –more general concern for –fertilizer use - major use of phosphates –plants convert to phytate which cannot be utilized by non-ruminants (including humans) –phosphate resources could be depleted –are necessary for biological systems (DNA, RNA, ATP, etc.)

Non-meat ingredients 7. Antioxidants and synergists –BHA - butylated hydroxy ansiole –BHT - butylated hydroxy toluene –TBHQ - tertiary butyl hydroquinone –PG - propyl gallate –permitted at 0.003% singly (product basis) 0.006% in combination for dry sausage or 0.01% singly (fat basis) 0.02% in combination for fresh sausage –primary antioxidants –synthetic –phenolics –function as H donors to terminate radicals --- interrupt automatic cycling --- slows rancidity –in use since 1940’s and 1950’s –important in spices and spice extracts (especially paprika color)

Synergists –secondary antioxidants –chelators –permitted at the same levels as the antioxidants 0.003% in dry sausage 0.01% of fat in fresh sausage –citric acid, citrate –phosphates play a role

Naturals –tocopherols, rosemary, ascorbate, some spices

Concerns for antioxidants –concerns about synthetics - BHA, BHT –based on experimental high doses –important to remember that oxidation results in toxic and harmful compounds - malonaldehyde - carcinogen –oxidized cholesterol and others