Dried Plums Sub for Phosphates in Poultry

FAYETTEVILLE, Ark.Manufacturers of processed meat products often use phosphates to help retain moisture and extend shelf life. While the alkaline phosphates do serve that purpose, they also lend a soapy flavor note to the protein products. Researchers in the University of Arkansas-Fayetteville food science department demonstrated that dried plum mixtures can be used to substitute for phosphates in poultry processing.

All plum productsincluding dried plum fiber, dried prune powder, plum juice concentrate, or a 1:1 mix of plum fiber and prune powderproduced a more tender chicken breast fillet than did the traditional phosphate mixture.

According to the California Dried Plum Board, The ability of dried plums to function in this manner can be attributed to the high levels of fiber and sorbitol that naturally occur in the fruit. When these moisture-binding characteristics are considered along with dried plums naturally occurring malic acid and high antioxidant capacity, the benefits of incorporating dried plum ingredients into animal proteins become apparent."