Inhibitory effect of phosphates on magnesium lactate efflorescence formation in dry-fermented sausages

Effects of combined measures to minimize white efflorescence formation on dry fermented sausages co‐extruded with alginate casings

“…Furthermore, the ability of polyphosphates to form complexes with divalent cations is known (Bobtelsky & Kertes, 1954; Lambert & Watters, 1957). Moreover, the ability of polyphosphates to inhibit the white efflorescence on dry fermented sausages with collagen casings and alginate casings (weight loss of 42.5% and destabilized casings) was shown in other studies (Hilbig et al., 2019; Walz et al., 2018; Walz et al., 2017). Therefore, following hypothesis was developed: The combination of the different methods inhibits the white efflorescence formation on the surface of the dry fermented sausages because of the complexation of the efflorescence‐causing divalent cations of calcium and magnesium. …”

“…The addition of 0.3% polyphosphates into the sausages batter improved the inhibition but did not inhibit the formation. According to the literature the addition of polyphosphates could inhibit the white efflorescence formation in sausages produced with collagen casings (Walz et al., 2018; Walz et al., 2017). The additional surface treatment with a 10% citric acid dipping solution improved it further.…”

“…Due to the complexation in the sausage, a reversed effect is seen compared to the control and the sample with 1.1% citric acid in the alginate gel, because the divalent cations moved inside the sausage from the diffusion equilibrium. Due to this, they diffuse from the outside into the sausage (calcium) or the diffusion of magnesium is slowed down from inside the sausage onto the surface (Hilbig et al., 2019; Walz et al., 2018; Walz et al., 2017).…”

“…However, the formation of white efflorescences is caused by a physical mass transport where minerals and organic acids are transported from the inside (core) of the sausage to the surface; it also occurs on meat products packed under a modified atmosphere and stored at low temperatures (Arnau, Guerrero, & Gou, 1998; Walz, Gibis, Herrmann, Hinrichs, & Weiss, 2017). Products mainly affected by the formation white efflorescences are dry fermented sausages (Arnau, Gou, & Alvarez, 2002; Hilbig et al., 2019; Kröckel, 2004; Kröckel, Jira, Kühne, & Müller, 2003; Walz et al., 2018; Walz et al., 2017; Walz et al., 2018; Walz et al., 2017) and dry‐cured hams (Arnau, Gou, & Guerrero, 1994; Arnau, Guerrero, Hortós, & García‐Regueiro, 1996; Arnau, Maneja, Guerrero, & Monfort, 1993). Three different types of efflorescences have been observed: efflorescences consisting of calcium lactate and/or magnesium lactate (Hilbig et al., 2019; Kröckel, 2004; Walz et al., 2017), efflorescences consisting of creatine monohydrate (Kröckel et al., 2003), and efflorescences consisting of disodium phosphate heptahydrate (Arnau et al., 1998).…”

Reduced Use of Nitrites and Phosphates in Dry-Fermented Sausages

“…Although phosphates are mainly used in thermally processed meat products, they are also added to dry sausages to ensure good adhesion and texture of the meat batter [18]. According to Walz et al [19] the addition of phosphates can also prevent the formation of white surface efflorescence, which is perceived negatively by consumers. Nevertheless, the use of phosphates in dry sausages seems to be somewhat controversial, as their water binding potential and alkaline pH may interfere with the drying and acidification processes, which are important for the normal processing of dry sausage, necessitating further evaluation of their usefulness as additives in this product category.…”