Sodium reduction in cooked meat products by using commercial potassium phosphate mixtures

• Main Authors: M. RUUSUNEN, M. NIEMISTÖ, E. PUOLANNE
• Format: Article
• Language: English
• Published: Scientific Agricultural Society of Finland 2008-12-01
• Series: Agricultural and Food Science
• Online Access: https://journal.fi/afs/article/view/5725

In addition to salt (NaCl), sodium phosphate also increases the sodium content of meat products. Thus, the effects of replacing sodium phosphate with potassium phosphate on sodium content and properties of low-salt cooked bologna-type sausage and cooked ham were studied. Four sausage formulations were prepared. In formulations 1 and 2, the target sodium content was 0.55 g Na/100 g, and in recipes 3 and 4, 0.63 g Na/100 g. The salt content in formulation 2 was the same as in formulation 3, namely 1.2% NaCl, but the sodium content in the former was lower. In the cooked hams of recipes 1 and 2, the salt content was 1.4%, and in recipes 3 and 4, 1.8%. Sodium phosphate was used in recipes 1 and 3, and potassium phosphate in recipes 2 and 4. Very low-salt (i.e. 1.0-1.4% NaCl) meat products can be prepared providing that phosphates are added. Further reduction of sodium content in low-salt meat products is possible by replacing sodium phosphate with potassium phosphate. The extent of sodium reduction depends on the phosphates used and their sodium content, being equivalent to a sodium content of 0.2% NaCl or more. The replacement resulted in no adverse effects. Alkaline phosphates are also recommended in very low-salt products to minimize risk of purge.