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

[worktogthr]

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

 

[chef jimmyj]

Phosphate holds moisture in the meat. I doubt you will miss it...JJ

 

[crankybuzzard]

 
Phosphate holds moisture in the meat. I doubt you will miss it...JJ

Agreed, and if you think that moisture retention will be an issue, add some NFDM to the mixture.

 

[BGKYSmoker]

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.

 

[chef jimmyj]

 
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

 

[crankybuzzard]

Not on a Len Poli recipe. I've found most of his to be spot on even when skipping the phosphates. It should be great.

 

[worktogthr]

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