A study of food additives composition in commercially processed beef products that were conducted by Mirza Rizqi Zulkarnain, Glorya Pricilia and Yasmina Okinurshabani from Food Technology Department of International University Liaison Indonesia (IULI) has been recently published in Jurnal Teknologi dan Industri Pangan volume 32(1). This study identified the food additives composition of halal and local-based commercially processed beef products based on the label of the products and the Indonesian regulations. The results summary were as follows:
- Beef sausages: stabilizers (30.00%), preservatives (25.56%), flavor enhancers (15.56%), colorants (14.44%), antioxidants (13.33%) and acidity regulator (1.11%)
- Beef balls: stabilizers (50.00%), flavor enhancers(20.00%), preservatives (15.00%), antioxidants (5.00%), acidity regulators (5.00%) and colorants (5.00%)
- Beef burgers: stabilizers (29.73%), preservatives (24.32%), colorants (21.62%), flavor enhancers (13.51%), antioxidants (5.41%) and acidity regulators (5.41%).
- Corned Beef: preservatives (32.00%), flavor enhancers(24.00%), antioxidants (24.00%), and stabilizers (20.00%).
- Smoked Beef: preservatives (50.00%), stabilizers (37.50%) and antioxidants (12.50%).
- Beef Floss: flavor enhancer (100%)
As presented in this study, flavor enhancers, preservatives, stabilizers, antioxidants, acidity regulators and colorants are the food additives that commonly used for commercially processed beef products. Those food additives, whether derived from natural or synthetic compounds are beneficial to improve the quality attributes of processed beef products in terms of shelf life, flavor and appearance to consumers. The health concerns regarding the safety of food additives usage also need to be taken into account especially for food additives that are included in the list of carcinogens such as nitrites and nitrates that are still widely used as preservatives in commercially processed beef products. Government Regulations on food additives may be reconsidered. Despite still allowed in Indonesian regulations at the present, food additives of which are included in the list of carcinogenic agents shall be limited or even avoided. Future research to find safer alternatives for those food additives is recommended.
Reference:
Zulkarnain, M. R., Pricillia, G., & Okinurshabani, Y. (2021). STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS. Jurnal Teknologi Dan Industri Pangan, 32(1), 72-82. Retrieved from https://journal.ipb.ac.id/index.php/jtip/article/view/26962
Picture courtesy of Herlina Yolasari