Is the Sodium Phosphate necessary in a Bologna/Olive Loaf recipe?

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worktogthr

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 3, 2013
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Massapequa, NY (Long Island)
Hey All,

I stumbled across a recipe on Len Poli's formulation site for Bologna/Olive loaf and the recipe lists Sodium Phosphates as an ingredient. Not something I have on hand and I was wondering if I can leave it  out of the recipe without any negative affects to the texture or taste.

Thanks in advance!

-Chris
 
Phosphate holds moisture in the meat. I doubt you will miss it...JJ
 
AP Info.

Your call and what CB said.

SODIUM TRI POLY PHOSPHATE (Also Known As SODIUM PHOSPHATE) is a food grade phosphate that is used with meat products to help in the retention of moisture and soluble proteins. Sodium Tripolyphosphate is compatible with all curing ingredients such as nitrites, nitrates, sugar, salt and ascorbic acid or its derivative, sodium erythorbate.
 
 
Agreed, and if you think that moisture retention will be an issue, add some NFDM to the mixture.
There already is Dry Milk added, is more needed skipping the Phosphate?...JJ
 
Thanks so much guys! I was going to say that there is already NFDM in it and you beat me too it! I'll let you know how it turns out! Hopefully I will find some time this weekend to try it out
 
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