Quiz Bowl-- Non-Meat Ingredients
Non-Meat Ingredients
Water
• Not only a major component of meat, but is a very important non-meat ingredient
o Improves palatability
o Dissolves, disperses other ingredients
o Increases Yields/Economic benefit
o Temperature control
Salt
• Most critical ingredient after meat
• FDA GRAS status (21 CFR 182.1)
• Inexpensive ingredient
• Main Functions of Salt:
o Extraction and solubilization of myofibrillar proteins
o Improve water binding
o Flavor
o Antimicrobial effect
• ~4% salt is needed for adequate myofibrillar protein solubilization
• Potassium chloride (KCl) is most used as a replacer for sodium chloride
o Bitter taste
o Lower yields
o Softer texture
o Less flavor
Nitrate (NO3-)
• Very stable chemical species
• Precursor to nitrite
• Reduced to nitrite via nitrate reductase enzyme
• Natural sources: Celery powder and swiss chard
Nitrite (NO2-)
• More commonly used than nitrate
• Highly effective at very low concentrations
• Primary Functions of Nitrite:
o Cured Color
o Cured Flavor
o Antimicrobial: Inhibits Clostridium botulinum
o Antioxidant: Decreases rate of lipid oxidation; scavenges free radicals
o Texture
Nitrite Concerns
• Very reactive and toxic (Lethal dose is ~ 14 mg/kg body weight)
• Relaxes smooth muscle and reduces blood pressure
• Nitrosamines are carcinogenic in ppb amounts
Nitrite Benefits
• Involved in brain cell communication
• Improves blood circulation
• Controls smooth muscle contraction and immune system attacks on invading bacteria
Reductants
• Accelerate the curing reaction by providing reducing conditions
• Aid in maintaining cured color over storage
• Erythorbate/Erythorbic acid are the stereoisomers of Ascorbate/Ascorbic acid
• Ascorbic acid and ascorbate have Vitamin C activity
Acidulants
• Reduce pH, accelerate nitric oxide formation
o Sodium acid pyrophosphate (SAPP; pH 4.0 – 4.4)
o Glucono-delta-Lactone (GdL)
• Simulate fermentation
o Lactic acid
o Citric acid
o Glucono-delta-Lactone (GdL)
• Reduce spoilage and increase shelf-life
• Improve color stability, firmness, and sliceability
Phosphates
• Inorganic salts of phosphoric or polyphosphoric acid
• Available in Na or K forms
• pH and solubility are critical for phosphates
• Functions of Phosphates:
o pH modification
o Meat protein solubilization
o Metal chelation
o Antimicrobial
o Improved batter/emulsion stability
o Higher process yields
o Increased juiciness
• Most used Phosphates:
o Trisodium phosphate (TSP; pH 11.9 – 12.5)
o Sodium acid pyrophosphate (SAPP; pH 4.0 -4.4)
o Tetrasodium pyrophosphate (TSPP; 9.9 – 10.7)
o Sodium tripolyphosphate (STPP; pH 9.5 – 10.2)
o Sodium hexametaphosphate (SHMP; pH 6.3 – 7.3)
Concerns of Phosphates
• High levels of phosphates can result in soapy flavor
• pH shift effects cured color development
Antioxidants
• Function as H donors to terminate free radicals
• Phenolic compounds
• Synthetic “primary” antioxidants:
o BHA: butylated hydroxyanisole
o BHT: butylated hydroxytoluene
o PG: propyl gallate
o TBHQ: tert-butylhydroqinone
• Synergistic “secondary” antioxidants:
o Citric acid
o Sodium citrate
• Increase effectiveness of “primary” antioxidants
• Do not react with lipid free radicals
• Natural Antioxidants:
o Vitamin E/tocopherols