Optimum quantity of aditives in meat products

U ovom radu prikazani su rezultati određivanja sadržaja ukupnih fosfata i polifosfata u mesnim proizvodima kojima su dodane začinske smjese s optimalnim količinama sastojaka za stabilizaciju konzistencije. Korištene su začinske smjese koje sadrže začine, fosfate i polifosfate, stabilizator (E450) i regulator kiselosti (E451), natrijev difosfat i natrijev trifosfat, te začinske smjese kod kojih su fosfati i polifosfati zamijenjeni drugim aktivnim sastojcima. Cilj rada je dokazati mogućnost izrade mesnih proizvoda sa smjesama začina koje u sebi sadrže tehnološki potrebne količine fosfata i polifosfata i zadržati se u granicama ukupne količine fosfata koju propisuje pravilnik. Cilj rada je i ukazati na to da je moguće u začinskim smjesama zamijeniti fosfate i polifosfate s citratima, te kombinacijom biljnih vlakana, proteina i polisaharida lupine proizvesti također kvalitetan proizvod. Lupina (Lupinus sp.) je malo poznata mahunarka nastala od divljih vrsta srednjoeuropskog i američkog porijekla. Dijelovi lupine su proizvodi koji nisu skupi, a koriste se za razne namjene, te kao dodatak hrani sa sekundarnim tehnološkim učinkom.The paper presents the results of total phosphate and polyphosphate assays in meat products to which blended seasonings with an optimal amount of ingredients for stabilisation of consistency have been added. Use was made of the blended seasonings containing spices, phosphates and polyphosphates, stabiliser (E450) and acidity regulator (E451), sodium diphosphate and sodium triphosphate, as well as blended seasonings in which other active ingredients replaced phosphates and polyphosphates. The present report demonstrates the feasibility of manufacture of meat products with blended seasonings containing phosphates and polyphosphates in the amounts required for processing and for the maintenance of total phosphates within the set permissible levels. Another aim of the report is to indicate the possibility of replacing phosphates and polyphosphates in blended seasonings with citrates, and also of manufacture of a good product by combining lupine vegetable fibres, proteins and polysaccharides. As regards lupine (Lupinus sp.), it is a little known legume developed from the wild species originating from the Central Europe and America. Inexpensive parts of lupine are used for various purposes and as a food additive with secondary technological effect