Sodium tripolyphosphate manufacturers tell you the importance of phosphate in meat processing
Phosphate is the most widely used food quality improver in the world. In all fields of food production, phosphate plays an irreplaceable role in improving the quality of food, especially in meat processing. At present, there are many kinds of phosphates approved for use in food additives in China, including sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate, trisodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, etc.
The scientific addition of the above phosphates in food can help to diversify food varieties, improve their color, aroma, taste and shape, maintain the freshness and quality of food, and meet the needs of processing technology. They are important quality improvers.
In the processing of meat products, adding phosphate has the following functions: increasing the pH value of meat; chelating metal ions in meat; increasing the ionic strength of meat; dissociating actin. Therefore, the water retention and yield of the product can be improved by adding phosphate.
Phosphate ion has chelating effect and can chelate calcium, magnesium, iron, copper and other metal ions. When phosphate is added to meat, a large number of anionic groups can be released. These groups act quickly on cations such as calcium and magnesium, which affect the water-holding capacity of meat, and form stable conjugates. This releases the carboxyl group with negative charge, increases the mutual repulsion of negative charge, and destroys the main peptide in protein structure. Chains make the structure relaxed and increase the water absorption.
Because phosphate can form a kind of film on the fat globule, which can make the fat disperse more effectively in water, it is widely used in the phosphorylation of starch, the dispersion of pigments, emulsified foods (dairy products, ice cream, salad, seasoning juice, etc.) and as sausage, minced meat products and fish. Dispersion stabilizer for millet products.
Bacteriostatic action, prolonging the shelf life of food: microbial cell growth must rely on divalent metal cations, especially Ca2+ and Mg2+, and phosphate can chelate with these metal cations, and it can reduce cell wall stability when cells divide, It also reduces the thermal stability of many cells, thus effectively inhibiting bacterial growth.
The scientific addition of the above phosphates in food can help to diversify food varieties, improve their color, aroma, taste and shape, maintain the freshness and quality of food, and meet the needs of processing technology. They are important quality improvers.
In the processing of meat products, adding phosphate has the following functions: increasing the pH value of meat; chelating metal ions in meat; increasing the ionic strength of meat; dissociating actin. Therefore, the water retention and yield of the product can be improved by adding phosphate.
Phosphate ion has chelating effect and can chelate calcium, magnesium, iron, copper and other metal ions. When phosphate is added to meat, a large number of anionic groups can be released. These groups act quickly on cations such as calcium and magnesium, which affect the water-holding capacity of meat, and form stable conjugates. This releases the carboxyl group with negative charge, increases the mutual repulsion of negative charge, and destroys the main peptide in protein structure. Chains make the structure relaxed and increase the water absorption.
Because phosphate can form a kind of film on the fat globule, which can make the fat disperse more effectively in water, it is widely used in the phosphorylation of starch, the dispersion of pigments, emulsified foods (dairy products, ice cream, salad, seasoning juice, etc.) and as sausage, minced meat products and fish. Dispersion stabilizer for millet products.
Bacteriostatic action, prolonging the shelf life of food: microbial cell growth must rely on divalent metal cations, especially Ca2+ and Mg2+, and phosphate can chelate with these metal cations, and it can reduce cell wall stability when cells divide, It also reduces the thermal stability of many cells, thus effectively inhibiting bacterial growth.
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