Effects of Selected Inorganic Phosphates, Phosphate Levels and Reduced Sodium Chloride Levels on Protein Solubility, Stability and pH of Meat Emulsions

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Abstract
The effects were determined of four selected inorganic phosphates at two levels combined with two reduced levels of sodium chloride on the stability, pH, solubilized protein and water‐holding capacity of raw meat emulsions. Tetrasodium and tetrapotassium pyrophosphates resulted in higher raw pH, greater protein solubility and improved emulsion stability and water‐holding capacity than sodium or potassium tripolyphosphate. Increasing the sodium chloride level from 0.75% to 1.50% decreased the relative effects of phosphate type and level on emulsion stability. The effect of doubling phosphate level on emulsion stability was much less than the effect of doubling the sodium chloride level; however, doubling phosphate level was more effective in increasing pH and soluble protein level of raw emulsions.