In the production process of the meat product industry, in order to make the product shape complete, good color, tender, shiny face, often incorporate some of the phosphate modifier quality improvement. It can increase the water retention performance of meat, improve the tenderness and adhesion of meat products, and increase the production rate.
Sodium pyrophosphate: The highest dosage is 1g/kg. Sodium tripolyphosphate: The maximum amount should be controlled within 2g/kg. Sodium Hexametaphosphate: It retains water and promotes protein coagulation. The maximum dosage is 1g/kg.
A variety of phosphates can be used alone, or several phosphates can be used in different proportions to form a complex phosphate. The effect is better than using a single phosphate, and the general amount is 0.4 to 0.5%.
Phosphates and polyphosphates are important appendages in the saline stage and their effects are as follows:
1. Dissolve and withdraw protein from muscle to increase its water retention.
2. Buffer and control the pH. Phosphate can reduce the acidity of meat.
3. Inactivation of metal cations by biting.
4. Enhances the emulsifying power of muscle protein in the production of foreign sausages.
5. Water retention, acidity adjustment, emulsifiers, stabilizers and chelating agents