Evaluation of phosphate replacement with natural alternatives in chicken patties as a novel approach

Abstract

Polyphosphates are known to increase both the amount of bound water and the strength of the meat particle-particle binding in processed meat products. However, several health risks related to dietary phosphate intake are driving the meat industry to improve product formulations (less phosphate) and to search for alternative phosphate replacers. The aim of this research was to investigate the effects of using eggshell powder as a phosphate replacer on some quality characteristics of chicken patties. Chicken patties were subjected to four treatments, as follows: control contained 0.5% sodium tripolyphosphate; 0.5% eggshell powder; 0.5% eggshell powder+0.25% pectin, and; 0.5% eggshell powder+0.25% carrageenan. Chemical composition, technological parameters and sensory properties were evaluated in all patties. Total moisture, protein, fat and ash in uncooked/cooked patties were in the range of 72.20-75.24%, 13.84-15.39%, 8.14-10.87% and 2.71-3.14%, and 68.59-72.33%, 15.11-18.12% and 8.36-10.99%, respectively. The patties with 0.5% eggshell powder+0.25% carrageenan had the highest water holding capacity and cooking efficiency percentage in relation to pH among the patties studied. The results show the combination of eggshell powder with pectin or carrageenan could be an alternative additive for phosphate-free meat products.