Can the poor taste of dried beef jerky be adjusted by adding sodium tripolyphosphate food grade?

Meat food is an indispensable source of high-quality protein in the human diet. Improving the tissue structure, water retention and tenderness of this type of food has always been an important research field in the meat food industry. You should be able to see a list of food additives on the food packaging, and there may be names of food additives such as sodium tripolyphosphate. So, can sodium tripolyphosphate food grade be added to beef?

After untreated meat is rolled into rolls, it is easy to air dry, darken, and taste in the refrigerator. After using the "compound moisture retention agent", the meat can not be easily discolored during storage and maintain a better appearance. Moisture is not easy to seep out during cooking, achieving the effect that the taste is not easy to age. This is a point often mentioned in the long-term business account of frozen products wholesale.

Let's take a look at the role of food grade sodium tripolyphosphate in meat products:

Food grade sodium tripolyphosphate is mainly used as a quality improver, which can improve the complex metal ions of beef, adjust the pH value, and increase the ionic strength. Food grade sodium tripolyphosphate can also dissociate actomyosin, dissociate salt-soluble protein and form a thermal gel during heating and lock water. This improves the binding power and water retention of beef. Food grade sodium tripolyphosphate can be used alone, and can be compounded with food grade sodium hexametaphosphate, sodium pyrophosphate and other phosphate food additives.

Our country's "Sanitary Standards for the Use of Food Additives" (GB2760-2011) stipulates: canned food, fruit juice (fruit-flavored) beverages, vegetable protein beverages, the maximum use amount of sodium tripolyphosphate is 1.0g/kg; dairy products, poultry products, meat For products, ice cream, instant noodles, the maximum use amount is 5.0g/kg.

Sodium tripolyphosphate uses phosphate food additives, which are the same as additives in other foods. There is no problem if you eat it at a safe dose, and there are many problems if you eat it at a safe dose. Therefore, both food additive manufacturers and food manufacturers need to put food safety in the first place and use raw materials that conform to food production and processing, so that people are afraid of not mentioning food additives.