154 Chapter 7
increasing water binding (Heinz and
Hautzinger 2007 ). They stabilize color by
chelating free divalent cations (Fe and Cu).
They can indirectly increase shelf life because
higher temperatures or longer cooking times
can be used without increasing weight loss.
Phosphates are believed to act on muscle pro-
teins by increasing the pH and ionic strength
(Fernandez - Martin 2002 ). They affect meat
fi bers in a similar way as ATP. The simulta-
neous addition of NaCl and phosphate to
meat, therefore, yields considerable modifi -
cation of the physicochemical features of the
myofi brillar proteins (Kijowski and Mast
1988 ; Findlay and Barbut 1992 ). The interest
in phosphate addition to maintain water
binding and gel strength in low - salt products
is well known. Phosphate usage is limited to
0.5% in countries such as the United States
and Canada, and totally prohibited in
Germany for meat products (Trespalacios
et al. 2007 ).
Phospholipids
Surfactants are amphiphilic molecules that
have a hydrophilic head group, which has a
high affi nity for water, and a lipophilic tail
group, which has a high affi nity for oil. Their
principal role is to enhance emulsion forma-
tion and stability (McClements 1999 ). A
typical example of such a molecule is leci-
thin, which in comminuted products is often
from eggs or soybeans.
Proteins
Proteins are polymers of amino acids; they
have a high proportion of nonpolar groups,
and they are surface active. They must rapidly
absorb to the surface (McClements 1999 ).
Nonmeat proteins are mainly used for their
emulsifying and thickening properties
(Delaitre et al. 1988 ). They have been used
in meat products for technological purposes
(e.g., protein isolates as binders) and to lower
costs (e.g., soy fl our as meat extenders). They
also provide nutritional benefi ts (e.g., soy
There is a gap between theoretical
knowledge of nonmeat ingredients in model
foods and their behavior in real food systems.
A systematic approach to the study of
nonmeat ingredients ’ effects in meat prod-
ucts is missing. Thus, synergetic or antago-
nist effects between several ingredients
have to be studied for each meat product
individually.
Meat products are generally recognized as
contributing to nutrition in that they consti-
tute an important source of high biological
value proteins, group B vitamins, minerals,
trace elements, and other bioactive com-
pounds. However, a negative image often
attaches to meat products as a source of fat,
saturated fatty acids, cholesterol, sodium,
and other substances that in inappropriate
amounts may produce negative physiological
effects (Cofrades et al. 2008 ). Numerous
researchers are working to optimize meat
product composition in order to achieve a
composition that is better suited to nutrient
intake goals. To achieve this, nonmeat ingre-
dients play a crucial role (Cofrades et al.
2008 ).
Only nonmeat ingredients having a role in
the emulsifi cation process will be detailed
here. In the following, we will present
nonmeat ingredients through their chemical
structures that can explain their functional
roles.
Mineral Salts
The main salts having a role in the emulsi-
fi cation of comminuted meat products are
NaCl and phosphates. Phosphates have a
wide application in the meat - processing
industry and improve binding and texture in
processed meat products. For meat prepara-
tions such as sausage mixes, where phos-
phates are added as dry powder, phosphates
with moderate alkaline effect are preferred,
in particular di - phosphates (pH 7.3).
Diphosphates have a low water solubility,
but they are the most effective form of