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Phosphate In Sausages

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Abstract
Phosphates have wide application in the meat processing industry. They increase the water binding capacity of raw and cooked meats to reduce the shrinkage and purge of comminuted products such as cooked sausages that undergo intense heat processing before packaging. Phosphates used in meat curing also improves/stabilizes the color and flavor of cooked meat products by preventing to a large extent color deterioration of the cured meat product. Sausages that are comminuted and subjected to phosphate curing are called emulsion-type sausages. The addition of phosphates to the sausage ‘batter’ reduces the cooking loss and purge loss that help to diminish the quality of the sausage as it is being processed for packaging or cooked for consumption. The most commonly used phosphate in sausage production is sodium tripolyphosphate; however, a combination of other phosphate salt mixtures have been employed in sausage production and have shown to have varying impact on the texture and moisture of sausages.
This paper outlines the regulations that govern phosphate curing in meats and explores the chemistry and effects of phosphate curing in the production sausages.
Introduction
Phosphorus is an essential mineral, with an important role in carbohydrate, fat and protein metabolism and in bone re-modelling. It is widely present in food, largely as the phosphate ion (PO43-) (Fennema, 1996). Phosphorus (found in phosphates) is found naturally in the human body, animals and plants

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