Phosphates for meat & fish industries. Thanks for your attention

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1 PRAYON Phosphates for meat & fish industries Thanks for your attention

2 Phosphates for meat & fish industries 1. Meat, fish and seafood : interest of phosphates 2. What are phosphates? 3. Main properties in food systems 4. Properties in meat and seafood products 5. Prayon products 5.1. STPP range 5.2. Carfosel I 5.3. Agglomerated blends 5.4. Comminuted meat 5.5. Fish & seafood 5.6. Petfood 5.7. Tailor made Carfosel

3 . Meat, fish and seafood : interest of phosphates In living muscles or directly after slaughtering, proteins fix constitution water and meat is firm and juicy. ATP allows proteins to stay opened (adenosine triphosphate, or : "natural phosphate" of meat). A few days after slaughtering, muscles get contracted and meat gets to be exsudative; after cooking : meat has a stringy and dry texture. By rigor mortis, ATP is used in biochemical reactions, local ph decreases, calcium bonds are formed, muscle proteins close and cling to each others. Water retention capability and organoleptic properties are altered

4 . Meat, fish and seafood : interest of phosphates Reasons for making meat products: - modify or upgrade the less noble cuts of meat - make the flavour and texture more acceptable to consumers - preserve the meat Phosphates help to achieve these objectives : 1- improve water retention of proteins (restore juiciness and tenderness of cooked meats), but also : 2- improve texture, cohesion, homogeneity of brined meat pieces and of comminuted meat products 3- stabilize cured colour 4- reduce oxydative rancidity and improve microbiological quality

5 2.What are phosphates? A product obtained by reacting phosphoric acid and an alkali (soda, potash, lime) An acid base reaction in two steps (1 saturation, 2 polymerisation) The salt can be more or less polymerised (contain 1 to 25 atoms of phosphorus) The polymerisation confers specific properties O O O ll ll ll O P (O P O) P O l l n l O O O

6 2.What are phosphates? Acid-base reaction: 1 saturation Na/P =1 Acid Base Salt Water O O HO P OH NaOH NaO P OH H 2 O OH OH Phosphoric Acid Sodium Hydroxyde MonoSodium orthophosphate Water MSP H 3 PO 4 NaOH NaH 2 PO 4 H 2 O

7 2.What are phosphates? Acid-base reaction: 1 saturation Na/P =2 Acid Base Salt Water O O HO P OH 2 NaOH NaO P OH 2 H 2 O OH ONa Phosphoric Acid Sodium Hydroxide DiSodium orthophosphate Water DSP H 3 PO 4 2 NaOH Na 2 HPO 4 2 H 2 O

8 2.What are phosphates? Acid-base reaction: 1 saturation Na/P =3 Acid Base Salt Water O O HO P OH 3 NaOH NaO P ONa 3 H 2 O OH ONa Phosphoric Acid Sodium Hydroxide TriSodium orthophosphate TSP Water H 3 PO4 3 NaOH Na 3 PO 4 3 H 2 O

9 2.What are phosphates? Acid-base reaction: 2 polymerization/condensation Na/P =1 O O O HO P OH HO P OH HO P OH ONa ONa ONa Heating process : - Evaporation process - Calcination -Fusion

10 2.What are phosphates? Acid-base reaction: 2 polymerization/condensation a/p =2 O O NaO P ONa OH HO P ONa ONa Na 4 P 2 O 7 TétraSodium PyroPhosphate TSPP Na/P =3 O NaO P ONa? ONa

11 2.What are phosphates? Acid-base reaction: 2 polymerization/condensation Na/P = 5/3 =1.667 NaO O P OH HO P O OH HO P O ONa ONa ONa ONa conversion temperature : C Na 5 P 3 O 10 Sodium TriPolyPhosphate STPP

12 2.What are phosphates? Acid-base reaction: 2 polymerization/condensation Na/P = 5/3 =1,667 NaO O P OH HO P O O P O ONa ONa ONa ONa Conversion temperature : C Function also of the residence time at high temperature Energy cost! Na 5 P 3 O 10 Sodium TriPolyPhosphate STPP

13 2.What are phosphates? Acid-base reaction: 2 polymerization/condensation Na/P = 5/3 =1,667 NaO O P ONa O P O ONa O P O ONa ONa ph : 9,5-10,2 P2O5 : 56,0-58,0 58,0 E451 FCC V th Edition Na 5 P 3 O 10 Sodium TriPolyPhosphate STPP an extended range

14 2.What are phosphates? SODIUM PHOSPHATES Ortho Pyro Tripoly Poly <... > Na/P = 1 MSP MSP 2 SAPP SHMP 4 aoh 3 PO 4 Na/P = 1,4 Na/P = 1,6 Na/P = 2 DSP DSP 2 DSP 12 TSPP STPP S5PP ph 9 Na/P = 3 TSP TSP Chain length 12

15 2.What are phosphates? POTASSIUM PHOSPHATES Ortho Pyro Tripoly Poly <... > K/P = 1 MKP KMP 4 OH 3PO 4 K/P = 1,4 K/P = 1,6 K/P = 2 DKP TKPP KTPP ph 9 K/P = 3 TKP Chain length

16 2.What are phosphates? Phosphate family tree H 3 PO 4 Phosphoric acid Potassium Sodium Calcium Ortho MKP MSP MCP DKP DSP DCP TKP TSP TCP Pyro TKPP SAPP, TSPP SCPP, CAPP Tripoly KTPP, SKTP STPP Poly KMP STMP, SHMP

17 3. Main properties in food systems 3.1 Poly electrolyte behaviour Ability to modify physical and chemical environment Phosphates are polyelectrolytes and as such have the ability to : modify the ph sequester ions cause electrostatic repulsion

18 3. Main properties in food systems Poly electrolyte behaviour Modify the ph Phosphates buffer solutions and impact ph from 4,2 to 12 ph protein chain [H2O] [H]. [OH-] neutral ph = 7 ph = [H] [OH-] acidic ph (< 7) ph = [H] [OH-] basic ph (> 7) Short chains are the most efficient : ortho, (pyro) NH - 3 ooc NH 3 coo - NH 3 NH 2 -ooc coo - NH 2 NH 2 Impact on texture of food : Lower ph Higher ph

19 3. Main properties in food systems Sequester ions Poly electrolyte behaviour hosphates sequester polyvalent cations or to isolate cations from the matrix. In general, the bigger the cation, the longer the phosphate chain. Fe 3, Cu 2 (oxidation) are complexed by SAPP, TSPP Ca 2, Mg 2 (milk, meat) are complexed by SHMP, STPP pplications: Dairy, potatoes, processed cheese, fish and meat processing.

20 3. Main properties in food systems Poly electrolyte behaviour Causes electrostatic repulsion between proteins NH 3 ooc - coo NH 3 - NH 3 NH 3 Na - (PO 3 ) n coo - - (PO 3 ) n - ooc Na NH 3 NH 3 protein chain

21 3. Main properties in food systems Poly electrolyte behaviour Ortho Pyro Tripoly Poly Buffer power Sequestering power Dispersing agent Water holding capability

22 4. Properties in meat & seafood products SSP Water soluble Insolubles

23 4. Properties in meat & seafood products 1. Moisture retention by 3 different actions : mainly : increasing the ph above meat phi increasing anionic charge causing electrostatic repulsion separating muscle fibres synergy NaCl promoting moisture binding sequestering Mg 2, Ca 2 breaking bonds between proteins

24 4. Properties in meat & seafood products 1. Moisture retention : ph and meat phi WHC of meat = sponge = min. at ISOELECTRIC POINT (phi) (equal positive and negative charges on the proteins max. number of salt bridges between peptide chains and net charges of ZERO). = /- 5,4 (ph of meat after rigor) WHC by creating a charge imbalance Buffering capacity of phosphates NaCl : affinity of Cl - for proteins

25 4. Properties in meat & seafood products 1. Moisture retention increasing the ph above meat phi NH - 3 ooc coo NH 3 - NH 3 NH 2 - ooc coo - NH 2 NH 2 protein chain ph 5,4 Higher ph

26 4. Properties in meat & seafood products 1. Moisture retention : increasing anionic charge with NaCl NH 3 ooc - coo NH 3 - NH 3 NH 3 Na ooc coo - Cl - - Na Cl - NH 3 NH 3 NaCl in water: Na and Cl - Salt addition = increase in protein space and WHC = swelling proteins

27 4. Properties in meat & seafood products 1. Moisture retention Sequestering properties of polyphosphates are used to chelate polyvalent cations such as Ca 2 and Mg 2 breaking bonds between proteins

28 4. Properties in meat & seafood products 1. Moisture M retention phosphates and NaCl muscle fibres without NaCl - - Ca - PP - - CaPP - PP sequesters Ca but electrolytic action is weak Close Open water with NaCl - Ca - - Swelled No open PP - CaPP water Open - - -PP sequesters Ca -Alkaline phosphate increases ph - NaCl has a strong electrolytic action

29 4. Properties in meat & seafood products 1. Moisture M retention benefits Improving yield (maintain natural moisture) Maintaining juiciness and tenderness Reducing cook-cool loss, purge and thaw-drip loss Limiting nutrient losses Providing attractive appearance Enhancing succulence of the cooked product

30 4. Properties in meat & seafood products 2. Texture development Action : solubilizing proteins (= extracting salt-soluble proteins) Pyrophosphates also serve to separate actomyosin actin myosin Allow unbound myosin to form a «sol» upon mixing and a «gel» upon heating

31 4. Properties in meat & seafood products 2. Texture development Schematic diagram of a restructured meat product (adapted Jolley and Purslow 1988) cf. «Meat Processing», edited by Joseph Kerry, John Kerry and David Ledward, Woodhead publishing limited,, page 338.

32 4. Properties in meat & seafood products 2. Texture development SOLUBILIZING PROTEINS = ExtractingSalt-Soluble Proteins

33 4. Properties in meat & seafood products 2. Texture development 8.00% Meat extraction with NaCl 50.00% 7.50% 45.00% %Dry Matter 7.00% 6.50% 6.00% without Phosphates with Phosphates 40.00% 35.00% 30.00% Nitrogen yield 5.50% 25.00% 5.00% 20.00%

34 4. Properties in meat & seafood products 2. Texture development Consequences : the role of salt-soluble proteins in brined meat pieces: formation of a protein sol cohesive block after cooking (sliceable, ) in comminuted meat products: stabilize the emulsion succulent end products (firmness, )

35 4. Properties in meat & seafood products 3. Cured colour stabilisation Accelerate and stabilize cured colour development (thanks to stabilize the ph in an optimum range) Limitating the pigment discolouration by sequestering Fe 3 and Cu 2 ions

36 4. Properties in meat & seafood products 3. Cured colour stabilisation Color and yields effects of different phosphates BRIGHT RED Yield GREY BROWN Schematic graph lower ph Sodium Acid Sodium Hexameta- Pyrophosphate Phosphate Sodium Tri- Polyphosphate higher Tetra Sodium Pyrophosphate

37 4. Properties in meat & seafood products 4. Others effects reduce oxydative rancidity and improve microbiological quality by sequestering various cations (Mg, Fe, )

38 5. Phosphates for meat, fish and seafood processing 5.1. STPP range 5.2. Carfosel I 5.3. Agglomerated blends 5.4. Comminuted meat 5.5. Fish & Seafood 5.6. Petfood products 5.7. Tailor made Carfosel

39 1. Le groupe Prayon STPP range Conductivity to measure dissolution rate Rate of dissolution Conductivity (ms) Time (s) RELIABLE TEST for selecting the right product

40 STPP range Test conditions Good Agitation Cold water Slow Agitation Cold water Products

41 STPP range Test conditions Good Agitation Cold water Slow Agitation Cold water Bulk density Appearance Products STPP FG GR SP 0,4 Light Granular

42 STPP range Test conditions Good Agitation Cold water Slow Agitation Cold water Bulk density Appearance Products STPP FG GR SP 0,4 Light Granular STPP FG SP - 0,75 Powder

43 STPP range Test conditions Good Agitation Cold water Slow Agitation Cold water Bulk density Appearance Products STPP FG GR SP 0,4 Light Granular STPP FG SP - 0,75 Powder Carfosel 990 0,7 Hydrated Coarse Powder

44 STPP range Test conditions Good Agitation Cold water Slow Agitation Cold water Bulk density Appearance Products STPP FG GR SP 0,4 Light Granular STPP FG SP - 0,75 Powder Carfosel 990 0,7 Hydrated Coarse Powder Carfosel 996 0,6 Medium Dense Granular

45 5.1. STPP range miscellaneous Hard Water: Best choice STPP FG GR SP, Carfosel 996 or C 940/ C915 Hot climate, risk of caking: Avoid STPP FG SP If dustiness affects production team Best choice STPP FG GR SP, Carfosel 996 Avoid to drop STPP directly on the ice

46 5.1. STPP range : new development STPP FG GR SP. Medium dense : Carfosel 996 Bulk density : 0,6 g/cm³ Same efficiency as STPP FG GR SP (bulk density : typical value 0,42 g/cm³) No dust Better packaging Less place in storage

47 5.1. STPP range : new development 16/17 sec 41 sec Not completely Dissolved

48 5.2. Carfosel Instant High soluble speciality phosphate salts mix of sodium and / or potassium salts designed for the development of any injected / marinated meat or fish products.

49 5.2. Carfosel Instant Carfosel 890I: K>>Na E451, E450 ph 8,9 Carfosel 950I: K>>Na E451, E450 ph 9,5 Exceptional dissolution properties in cold salty brine High speed of dissolution Suitable for: High Yield Low injection rate Low sodium diets

50 5.2. Carfosel Instant Carfosel 970I: Na>>K E451, E450 ph 10,0 Carfosel 880I: Na>>K E451, E450 ph 8,9 High yield Good dissolution properties Suitable for: Ice cold brine Injection/tumbling Marinades

51 5.2. Carfosel Instant solubility in cold brine g/100g cold brine g/100g0% g/100g 10% g/100g 15% g/100g 20% 20 0 STPP Carfosel 970I Carfosel 950I Carfosel 890I

52 5.2. Carfosel Instant Carfosel 900: Na E451, E450 ph 8,8 Good dissolution in cold water Suitable for: Injection Dry process Cost effective

53 5.3. Agglomerated blends Benefits : Reduce dustiness Improve powder handling Improve powder flowability Improve dispersion in the brine Major investment planned for March 2010

54 5.4. Comminuted meat Phosphates are added as a powder in the pattie: solubilization critical But IMPORTANT Solubilization of acto-myosin complex Bringing knack and cohesion (firmness) Process aid (various viscosity) Intensive colour development

55 5.4. Comminuted meat Comminuted meat : Carfosel 2 Carfosel 3 Carfosel 700 Carfosel 900 Decreasing viscosity

56 5.4. Comminuted meat Restructured Poultry Meat : Moisture binding needs to be enhanced and a more alkaline phosphate is recommended : Best results obtained with Carfosel 1010

57 5.5. Fish & SEAFOOD Fish & fish fillets: Carfosel 996 Hard/seawater : Carfosel 880N Shrimps : Carfosel 860 Increased cooking yield : Carfosel 945 Salted/Smoked fish: Carfosel 890i Surimi: Carfosel 1010 Canned fish : Carfosel 480

58 Fish & fish fillets Why phosphates? To retain natural moisture To reduce thaw drip and cooking losses Cost effective: Carfosel 996 High dissolution property in various conditions with optimal handling and storage place Carfosel 880N To improve performances in hard water conditions To inhibit colour & lipid oxidation 1. Le groupe Prayon

59 1. Le groupe Prayon Shrimps Cost effective: Carfosel 996 To be mechanically peeled and cooked Successful blend : Carfosel 860 To provide high processing yield and reduce thaw drip losses New development : Carfosel 945 To increase yield after cooking, provide better appearance and texture to the shrimps

60 1. Le groupe Prayon Salted/smoked fish Carfosel i Highly soluble Spray dried phosphate salts Low sodium content Carfosel 890i For salted fish processing To retain flavour in smoked fish

61 1. Le groupe Prayon Surimi & Fish sausages Surimi : to provide a good cryoprotection of myofibrillar proteins Fish sausages : to increase gel strength and ensure a homogeneous product Carfosel 1010

62 1. Le groupe Prayon Canned fish To prevent struvite formation = appearance of broken glass Carfosel 480

63 5.6. Pet food products Dry and wet processes as for the meat products Calcium sequestering (mouth tart reduction)

64 5.6. Pet food products Mineral balance adjustment (Na, K, Ca) Palatability

65 5.7. Tailor made Carfosel A full range of blends : E450, E451, E452, at various ph, and different NaK levels, are available

66 PRAYON Any questions? Prayon s.a. Prayon Inc. Commercial Valérie Renard Paul Balot Pierre Hourant Mike Hamlin Technical Frédéric Martens Anne-Françoise Latinis Quality Vincent Mayon Cheryl Parks

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