USE OF NON-MEAT INGREDIENTS AS PHOSPHATE SUBSTITUTES IN COOKED HAM WITHOUT COMPROMISING TECHNOLOGICAL PROPERTIES

Phosphates play a fundamental role in meat products, as they increase water retention, promote the solubilization of myofibrillar proteins, and contribute to emulsion and gel stability. In addition, they improve the binding capacity between the components of the matrix, improving texture, yield, and juiciness. From a technological standpoint, their application is strategic for maintaining functional and sensory quality during processing and storage. However high dietary phosphate intake has been associated with alterations in mineral metabolism increasing the risk of adverse health outcomes, especially in individuals predisposed to cardiovascular and kidney diseases. In this way, its reduction in meat products formulations is considered a strategic and necessary reformulation despite the challenges involved. The objective of this study was to evaluate the impacts of replacing sodium tripolyphosphate (STPP) (0.5%) with different non-meat ingredients classified as hydrocolloid biopolymers used in food (hydroxypropyl methylcellulose, carboxymethylcellulose, carrageenan, guar gum, xanthan gum, collagen fiber, and chitosan) in a restructured pork meat product known as “apresuntado” in Brazil, which is a kind of cooked ground ham. Two control treatments were performed, with 0.5% (permitted level in Brazil by regulatory agencies) and 0% STPP, respectively. The levels of cellulose derivatives, gums, proteins, and fibers used in the ground cooked ham treatments were defined according to the levels suggested in relevant legislation. The treatments containing hydroxypropyl methylcellulose showed high cooking losses, resulting in reduced moisture content. On the other hand, the use of xanthan gum resulted in very low values for hardness, elasticity, gumminess, and chewiness compared with the treatment containing sodium tripolyphosphate. Higher pH values were observed for the treatment containing chitosan. The treatments containing carrageenan and collagen fiber showed negative effects when compared with the phosphate-added treatment. The treatment with collagen fiber can be considered the ingredient with the greatest technological potential to replace STPP in cooked ground ham.