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

Abstract

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (−) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p<0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p>0.05) to that in the positive control samples. CIE L* values decreased as the amount of added egg shell calcium powder increased. CIE a* values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

“…Farinograph parameters of the dough behaviour are related to the composition. e main compound present in egg and oyster shells is calcium carbonate (CaCO 3 ), which is used as an additive in various foods including as a raw material in foods, medicines, and cosmetics and as a calcium source [15]. Chicken egg shell contains proteins as major constituents with small amounts of carbohydrates and lipids and contains approximately 95% calcium carbonate by weight, and 3.5% of the shell is an organic matrix formed from proteins, glycoprotein, and proteoglycans [16].…”

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

“…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.…”

“…Furthermore, nowad ays people are showing a greater interest in foods that contain bioactive or functional components [Hygreeva et al, 2014], and the demand for natural, organic and/ or clean label meat products has also increased. In that sense, sporadic research studies were conducted with natural calcium powders as phosphate substitutes [Cho et al, 2017].…”

Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage

“…Over the last decade, consumers' perception of healthy foods has been growing, thereby increasing concerns over the safety of synthetic food additives. Consequently, numerous studies have been conducted to find alternatives to synthetic additives in processed meat products (Alahakoon, Jayasena, Ramachandra, & Jo, ; Cho, Bae, & Jeong, ; Jarvis et al, ). As a result, certain synthetic additives, such as sodium nitrite, monosodium glutamate, and other synthetic preservatives, have been replaced by natural materials and introduced to the market successfully (Alahakoon et al, ).…”

“…meat products (Alahakoon, Jayasena, Ramachandra, & Jo, 2015;Cho, Bae, & Jeong, 2017;Jarvis et al, 2012). As a result, certain synthetic additives, such as sodium nitrite, monosodium glutamate, and other synthetic preservatives, have been replaced by natural materials and introduced to the market successfully (Alahakoon et al, 2015).…”