Animal Products

Evaluation of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Alternatively-cured Pork Bologna

Authors: McKenna J. Powell (Iowa State University) , Kenneth J. Prusa (Iowa State University) , Joseph G. Sebranek (Iowa State University) , Rodrigo Tarte (Iowa State University)

Abstract

Citrus fiber was tested in alternatively cured, all-pork bologna as a potential natural replacer of sodium tripolyphosphate (STPP). The STPP control, 0% STPP treatment and treatments containing various levels of citrus fiber (CF) (0.50%, 0.75%, 1.00%) all maintained acceptable quality throughout 98 days of refrigerated shelf-life. Results indicate that citrus fiber has potential to serve in a system with other binders as a natural alternative to phosphates in processed meat products, but not as a standalone single replacement source.

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How to Cite: Powell, M. J. , Prusa, K. J. , Sebranek, J. G. & Tarte, R. (2018) “Evaluation of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Alternatively-cured Pork Bologna”, Iowa State University Animal Industry Report. 15(1). doi: https://doi.org/10.31274/ans_air-180814-327