Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphate type for further cooked sausage manufacturing. Next, phosphate mass fraction was gradually reduced. Tetrasodium di- or pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) increased pH, reduced structural properties, resulted in the highest emulsion stability, lowest cooking loss and had little effect on hardness. Based on the viscoelastic properties, a minimum mass fraction of 0.06% TSPP was sufficient to obtain an acceptable quality product. Rheology proved to be a very useful tool to evaluate the quality of meat products, as it gives insight in the structure of the meat product and especially the functional properties of meat proteins. Based on the obtained results, it can be concluded that the current amount of phosphate added to emulsified meat products can be significantly reduced with minimal loss of product quality.

中文翻译：

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乳化肉制品中的磷酸盐减少：磷酸盐类型和剂量对质量特性的影响。

减少磷酸盐在乳化肉制品的生产中具有重要的工业意义，因为它可以产生更健康的产品。测试了七种不同磷酸盐类型对理化和品质特性的影响，以选择最有前途的磷酸盐类型用于进一步的熟香肠生产。接下来，逐渐降低磷酸盐的质量分数。四磷酸二钠或焦磷酸钠（TSPP）和三聚磷酸钠（STPP）提高pH值，降低结构性能，导致最高的乳化稳定性，最低的蒸煮损失并且对硬度的影响很小。基于粘弹性质，0.06％TSPP的最小质量分数足以获得可接受的优质产品。流变学被证明是评估肉制品质量的非常有用的工具，因为它可以洞察肉类产品的结构，尤其是肉类蛋白的功能特性。基于获得的结果，可以得出结论，可以显着减少目前添加到乳化肉制品中的磷酸盐的量，而产品质量的损失最小。