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| Recent Development in the Application of Novel Processing Technologies Based on the Clean Label Concept in Low Phosphate Meat Products |
| ZHAO Honglei, CHANG Jingyao, LIU Meiyue, XIN Ying, YANG Le, KONG Baohua, LIU Qian |
| College of Food Science, Northeast Agricultural University, Harbin 150030, China |
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Abstract As a common functional food additive, phosphates are widely used in the production of meat products, which can effectively increase the water-holding capacity, improve the textural quality, and consequently improve the tenderness and juiciness of meat products. Now, excessive phosphate content in meat products is still a prominent problem, and excessive intake of phosphate is closely associated with increased disease risks. Thus, in order to meet consumers’ desire for healthier and safer low phosphate meat products, it is necessary to attach great importance to implementing the strategy to reduce the amount of phosphates added to meat products based on the clean label concept. New processing technologies such as ultrasound, high-pressure processing, pulsed electric field, new tumbling technology and alkaline electrolyzed water can modify the structure of muscle proteins and improve the textural quality of meat products, reducing the amount of phosphates added in meat products without adding other clean label ingredients. Based on previous studies, this paper systematically reviews the development of the clean label concept, the current status of the development of clean label meat products, and the new processing technologies available to reduce the content of phosphates in meat products, with a view to providing theoretical and technical reference for developing clean label meat products with reduced phosphates.
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2021, Vol. 35 
