Adding phosphates to meat products can improve the texture of the product, increase the water retention and product yield of the product, and improve the texture of the meat product, thereby reducing the cost of the product without reducing the quality of the product. (1) Increase the pH value of meat; (2) Chelate metal ions in meat; (3) Increase the ionic strength of meat; (4) Dissociate actomyosin.
Tripolyphosphate and pyrophosphate can increase the ionic strength of the meat system by changing the electric potential of the protein charge, and make it deviate from the isoelectric point, so that the charges repel each other and create a larger space between the proteins, that is, the protein The "swelling" of the meat tissue can contain more water to improve water retention; hexametaphosphate can chelate metal ions, reduce the combination of metal ions and water, and make proteins bind more water to improve water retention. Practice has proved that the mixed use of multiple phosphates is better than the single use, so mixed phosphates are usually used to increase the effect. The compound phosphate is alkaline, which can increase the pH value of the meat and promote the tenderization effect of the calcium activating enzyme on the meat. At the same time, the composite phosphate has more negative charges, and a lower concentration of the composite phosphate can significantly increase the ionic strength of the solution, so it can chelate metal ions, such as magnesium, zinc, etc., and expose the protein-COO- terminal Enhances the electrostatic repulsion of the meat, relaxes the meat, and increases the tenderness of the meat.
Since the tenderness of meat is related to the content of connective tissue and myofibril, the more collagen cross-links in connective tissue, the worse the tenderness of the meat. After adding complex phosphate, it can increase the solubility of collagen, reduce the cross-linking of collagen in connective tissue, and improve the tenderness of meat.
Compound phosphate can also dissociate actomyosin, relieve muscle stiffness, and improve meat tenderness. The ratio of compound phosphate is: tripolyphosphate: pyrophosphate: hexametaphosphate-2:2:1, and when the addition amount is 0.5%, the tenderization effect on beef and rabbit meat is the best. It is advisable to use injection marinating for 16 hours.A phosphate decomposing enzyme in meat products decomposes phosphate and makes it useless. Therefore, in the production process of meat products, special attention should be paid to the selection of appropriate process additions to avoid destroying the effect of phosphate. Generally, in the production and processing of meat products, it is usually best to use it in the rolling and mixing after marinating; there is also a method of using solution marinating. At the same time, it is considered that excessive addition of phosphate will deteriorate the flavor and color of the product, and is not good for human health.
The safety of phosphate:
Phosphate is an effective component of human tissues, such as teeth, bones and enzymes, and plays an important and indispensable role in the metabolism of important nutrients such as sugars, fats, and proteins. Therefore, phosphate is often used as a food nutrient fortifier. But when the phosphate content in the diet is too much, it will reduce the absorption of calcium, leading to the loss of calcium in the human bone tissue. If it lasts for a long time, it can also cause developmental delays and bone deformities. Therefore, phosphates must be added and used strictly within the scope of use stipulated by the state.
(Selected from food research and development and production)
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"Actively integrating into the construction of the'Belt and Road' has provided new ideas for Shandong's foreign trade development and opened up new markets." said Zheng Shilin, a researcher at the Institute of Quantitative and Technical Economics of the Chinese Academy of Social Sciences.
Post time: Dec-10-2021