Summary and Implications
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.
Iowa State University
Powell, McKenna J.; Prusa, Kenneth J.; Sebranek, Joseph G.; and Tarte, Rodrigo
"Evaluation of Citrus Fiber as a Natural Alternative to Sodium Tripolyphosphate in Alternatively-cured Pork Bologna,"
Animal Industry Report:
AS 664, ASL R3204.
Available at: https://lib.dr.iastate.edu/ans_air/vol664/iss1/2