This study was carried out to assess the effects of eggshell calcium powder (ESCP) and/or low methoxyl pectin (LMP) as phosphate replacers on the quality parameters of restructured turkey steaks. ESCP, 0.25% or 0.50%, was added to formulation alone or in combination with 0.25% LMP in powder and gel forms. The pH increased with the addition of ESCP. Soluble protein content, water holding capacity, and cooking yield were higher in steaks formulated with ESCP+LMP gel compared to control steaks containing phosphate. Hardness of steaks was decreased by the addition of ESCP and pectin. Pectin in powder form negatively affected the preference of panelists. Oxidation in phosphate-free steaks was more pronounced than in other treatments. The results showed that the binding properties of phosphate could be achieved by using ESCP or ESCP+LMP gel.
The aim of this study was to investigate using arugula or pre-converted extracts as nitrite alternatives in heat-treated fermented sausages. Sausages with nitrite, 150 mg/kg of NaNO2, 1.2% arugula extract, and 1.5% pre-converted arugula extract were formulated. Natural nitrate sources added resulted in significantly lower oxidation content compared to negative control groups at initial storage. The addition of natural nitrate sources influenced colour, pigments, and conversion rate of sausages. Pre-converted arugula extract showed little effect on the residual nitrite content. The result of colour, oxidation, and nitrite analysis suggest pre-converted arugula is a potential nitrite replacer, but arugula as a nitrate source is limited to provide the functions of nitrite.
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