Optimum hexametaphosphate concentration to inhibit efflorescence formation in dry fermented sausages

• Published in: Meat science 2018-05, Vol.139, p.35-43
• Main Authors: Walz, Felix H., Gibis, Monika, Fritz, Maren, Herrmann, Kurt, Hinrichs, Jörg, Weiss, Jochen
• Format: Article
• Language: English
• Subjects: Animals; Complexation; Creatine; Fermentation; Food Handling - methods; Food Storage; Lactate; Magnesium; Magnesium - chemistry; Meat Products - standards; Phosphates; Sensory; Swine
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2018.01.008

The occurrence of efflorescences on the surface of dry fermented sausages represents a current issue for the meat processing industry. Preventing the efflorescence formation by the addition of sodium hexametaphosphate (SHMP) was shown to be promising in a previous study. The optimum SHMP addition was studied by adding SHMP (0.0, 1.0, 3.0, and 5.0g/kg) directly to the sausage batter. Visual and chemical analyses were conducted during 8weeks of storage under modified atmosphere. Visual analyses revealed significant lower amounts of efflorescences on the sausage surface after 8weeks when 1.0 (27.1%), 3.0 (9.0%), and 5.0g/kg SHMP (3.4%) were added, compared to the control with 38.0% efflorescences. SHMP significantly affected the occurrence (8weeks) of magnesium on the surface: +85.5%, +23.7%, +3.5%, and −28.2% for 0.0, 1.0, 3.0, and 5.0g/kg, respectively. The addition of 4.785g/kg was calculated to fully inhibit the formation of efflorescences by complexing magnesium ions. [Display omitted] •Varying sodium hexametaphosphate (SHMP) addition to prevent efflorescence formation•Increasing SHMP additions reduced magnesium transport towards sausage surface.•4.785g/kg SHMP fully inhibited mass transport of magnesium.•Inhibition of magnesium transport prevented efflorescence formation.•Drying rate and sausage pH were not affected by SHMP addition.