Phosphate has kept in meat meat, enhance the hold on "etc. In the frozen meat, refrigerating, thawing and heating process. Lose a certain amount of moisture, and make the flesh, and because of the hardened lose some water soluble protein parking nutrients. When adding phosphate in flesh, can enhance the ability to hold water, meat meat in the machining process can still maintain its moisture, nutrients to the flesh, but less loss of tender meat.
Currently China has approved the use of 8 kinds, including phosphate, Trisodium Phosphate, sodium hexametaphosphate, trisodium phosphate, sodium phosphate, sodium, disodium phosphate, sodium dihydrogen phosphate, sodium phosphate, sodium phosphate, and type 2 sodium dihydrogen phosphate coke. Add these substances in food varieties of food to improve its color, fragrance, taste, shape, maintain the freshness and quality of food, and satisfy the demand of machining process. They are very important quality improver.
In the meat processing applications
1 the role in the meat processing
The meat processing process, add phosphate has the following function: (1) improve meat pH value, (2) chelating meat of metal ions, (3) increase meat ionic strength, (4) disintegrate actin globulin. Therefore, after joining phosphate. Can improve the yield and the products. However phosphate by improving meat meat, improve the quality of the ability of phosphate application depends on the type, the application of the system of phosphate conditions and phosphate additives.
2 in the water and improve muscle protein gel strength
Chest muscle protein gel influence factors of the secondary order: the focal sodium, sodium tripolyph-osphate, sodium hexametaphosphate, leg meat protein gel influence factors of the order: sodium hexametaphosphate, sodium, sodium tripolyph-osphate. Two kinds of different type of muscle is mainly due to the influence of different types of muscles and phosphate caused by different mechanisms. Experiment shows that the meat of focal phosphates by significant, its reason is the focal phosphate improved pH value, through the water hydration to gel, disintegrate actin globulin for myosin actin and protein molecules combined with moisture and improve the water. Three of the leg meat protein gel phosphate effect is not obvious, the influence of the aerogel at the structure, gel is gel formed by good explanation of the network is meticulous, gel of tiny holes in gel evenly distributed network, by capillary force, keep some water.
In the heat of muscle protein gel strength, induction of its gel strength phosphate is reduced. Foreign literatures, the coke will make myosin SHMP become unstable, reduce gel strength, and the interaction between fiber gel. Sodium tripolyph-osphate will also make myosin unstable, in the application of 0.3 Moore/litre and 0.4 Moore will improve muscle nacl/liter of original fibrin gel, but at 0.6 Moore/will reduce gel nacl ability. Sodium hexametaphosphate myosin degeneration of no effect, but it improve gel strength. The role of muscle protein phosphate due to their many ionic strength and pH change.
3 in the water and the yield increase meat
Add phosphate in meat products quality can be improved. Improve products of water and product quality, improve meat rate, thus reducing constitutive in under the premise of product quality product cost reduced. To improve the meat of phosphate principle is three phosphate and focal phosphate can be changed by the potential to improve protein charge system of meat and ionic strength, the deviation isoelectric, make charge between mutually exclusive, between protein in space. The proteins are "is" embellish meat organization may include more to improve the water. Six phosphate can chelating metal ions, reduce metal ions and water, protein and the more water. Practice proves that the mixed use of phosphate than single effect is good, so usually used to increase the effect of mixing phosphate. The best proportion of compound phosphate in most meat (e.g. pork, beef, fish, elk ham for 2:2) : 1 (sodium tripolyph-osphate, focal sodium, sodium hexametaphosphate), but the best use of different products, difference is very big, it is the best use of ham, but the best of 0.4 per cent for 0.5%; fish use Compound phosphate to fish mi products better effect of wasrnf phosphate. The colour and lustre of AIDS, while product quality and good smell, But in the chicken products, the maximum yield of optimal ratio of phosphate for sodium hexametaphosphate 16.8%respectively.the, tetrapotassium pyrophosphate 45.6%, coke compound phosphate, sodium 21.8% additives, higher yield of product, also is the positive, but the amount of chicken, fish is greater than 0.4 per cent to more than 0.5%, products for the upward trend rate slowed.
4 in improving the degree of tender meat
Compound phosphate show alkaline. To improve the meat, promote the pH value of the calcium activation tenderizer meat. At the same time, the compound phosphate, with more negative low concentrations of compound phosphate can significantly improve the solution, and ionic strength to integrate metal ions, such as magnesium, zinc, so as to make proteins - COO - end exposure, strengthens the flesh of meat, electrostatic criticised as flabby, increase the degree of tender meat. Because of the tender meat and connective tissue and the fiber content, connective tissue of collagen cross-linking more meat tender degrees, join the worse after compound phosphate, can make the collagen in the connective tissue, and make the solubility of collagen cross-linking reduce, improve the meat. Compound phosphate can also make actin disintegrate, remove immunoglobulin muscle rigidity condition, the tender meat to improve. With the proportion of compound phosphate is: phosphate: coke phosphate: six phosphate: 2:2:1, and the additives for 0.5% of the rabbit meat tenderizer, best effect, appropriate USES injection salted 16 hours.
Phosphate safety problems
For the human body tissue, such as phosphate teeth, bones and enzymes, and the effective ingredients in sugar and fat, egg.
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