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

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.