Effect of different phosphate preparations on consistency and sensory of cooked sausages

Phosphates as additives show a great variety of effects in dependence on th e chain length, the pH-value and the used cations. As functional additives, they are used in many foods. At the manufacture of meat products phosphate s have a highly specific effect, whereby they are used particularly for the stabilisation of the emulsion and for the increase of the water binding ab ility as binders and stabilisers. The wide range of the pH-value and the di fferent compositions of the phosphate preparations affects the final produc t differently. To achieve cooked sausage batter with highest possible water binding and simultaneously to be able to offer the consumer an acceptable final product concerning consistency, colour and taste the question is rais ed: which composition and which pH-value-range of the phosphate variants me ets best these demands. Goal of the project was, to contribute to the clear ing up of this question. For this reason, first a cooked sausage of equal r ecipe was manufactured in a test series using five phosphate preparations d iffering in composition and pH. These cooked sausages were then taken to a sensory test and finally analysed on condensed phosphates and on total phos phorus content.