Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

Abstract

The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product. Among the other natural calcium types, OSC treatment did not cause a significant increase in pH, but it lowered the cooking loss. CIE L* values were higher (p<0.05) in products treated with OSC or MC than the control, and lowest (p<0.05) in the products with ESC. However, products with ESC had higher (p<0.05) CIE a* and CIE b* values than the control and products treated with other powders. Compared to the control, products treated with ESC and OSC had similar substitution effects on the textural properties of the products. Therefore, the results of this study suggested that the combined use of ESC and OSC could be a potentially effective method for replacing synthetic phosphate in ground pork products.

Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

“…However, Cho et al [2017] reported significantly lower hardness, cohesiveness, springiness and chewiness when 0.3% of phosphates are replaced with 0.5% of oyster shell calcium powder in ground pork meat products. Similar results were also reported by Bae et al [2017].…”

“…Phosphate and partial fat replacement resulted in higher b* and h values in all treatments compared to CONF, while signifi cantly higher chroma values were found only in CONC relative to CONF. Bae et al [2017] found no effect of phosphate (0.3%) replacement with 0.5% oyster shell powder on b* values while Cho et al [2017] reported signifi cantly lower yellowness. Though research data indicate that partial replacement of backfat in frankfurters with different oils (stabilised , 2016b], the results of this research show no signifi cant differences within C treatments with in any of the observed colour parameters on day 0.…”

“…This is in line with the research of Glorieux et al [2017] who used different types of phosphates and did not fi nd signifi cant differences in a* values (also in L* and b*) in emulsifi ed-type pork sausages (with nitrite added) with pH values within the interval of 5.70-6.53. Furthermore, Bae et al [2017] found no effect of phosphate (0.3%) replacement with 0.5% oyster shell powder on redness of ground pork meat products.…”

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

“…The application of solubilized proteins ( Vann et al , 2007 ), plum ingredients ( Hooshmand and Arjmandi, 2009 ; Jarvis et al , 2012 ; Jarvis et al , 2015 ), protein hydrolysates ( Shahidi and Synowiecki, 1997 ), functional carbohydrates ( Park et al , 2008 ), and natural calcium powders ( Bae et al , 2017 ; Choi et al , 2014 ; Lee et al , 2011 , Park, 2011 ) as phosphate substitutes in meat products has been investigated in several studies. Oyster shell calcium and egg shell calcium, which may be obtained from the by-products of eggs or shellfish, are considered new candidates for the substitution of synthetic phosphates in meat products ( Bae et al , 2017 ). Oyster shell calcium is produced by calcining of shellfish such as oyster, marsh clam, and scallops.…”

“… Lee et al (2011) and Choi et al (2014) suggested that oyster calcium powder may serve as a suitable substitute for sodium tripolyphosphate in emulsion-type pork sausages or restructured pork hams. Recently, Bae et al (2017) investigated the potential utility of egg shell calcium, oyster shell calcium, marine algae calcium, or milk calcium as natural calcium-based alternatives for phosphates in cooked pork products. They found that products with egg shell calcium was the most optimal candidate for phosphate substitution, as it minimized cooking loss and contributed to the textural properties of the products.…”