肉类和肉类产品为消费者提供高水平的营养和许多健康益处,然而,关于使用非肉类添加剂存在争议,例如肉类加工中常用的无机磷酸盐,尤其是它们与心血管健康和肾脏并发症的关系。无机磷酸盐是磷酸盐(例如,磷酸钠,磷酸钾,或磷酸钙),而有机磷酸酯是酯化合物(例如,细胞膜中的磷脂)。在这个意义上,肉类工业仍然积极努力改善使用天然成分的加工肉制品配方。尽管努力改进配方,许多加工肉制品仍然含有无机磷酸盐,它们用于对肉类化学的技术贡献,包括提高持水能力和蛋白质溶解。这篇综述提供了对肉类配方和其他加工技术中磷酸盐替代品的全面评估,这些替代品可以帮助消除加工肉类产品配方中的磷酸盐。总的来说,几种成分已被评估为无机磷酸盐的替代品,并取得了不同程度的成功,例如基于植物的成分(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,基于动物的成分(例如,肉类/海鲜,乳制品,或鸡蛋材料),和无机化合物(即,minerals).尽管这些成分在某些肉类产品中显示出一些有利的效果,没有一个能完全匹配无机磷酸盐的许多功能,所以外部技术的支持,比如翻滚,超声,高压处理(HPP),和脉冲电场(PEF),可能是实现与常规产品相似的物理化学性质所必需的。肉类行业应继续研究科学创新配方的方法,以及使用的技术,加工肉制品,同时也听取(并根据)消费者的反馈。
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.