The water retention effect of meat products is very important. The water retention effect of meat products can be judged by observing the changes in the surface moisture of meat products from boiling, frying, freezing and thawing to judge whether the water retention of meat products is perfect.

　　Meat water retention is not the same as injecting water into the meat. Water injection is simply injecting water into the muscle tissue. The water is still in a free state of free water. Slight processing (heat treatment, freezing treatment) will make the water leak from the muscle tissue. , not only cannot improve the appearance and taste of the meat, but also accelerates the oxidative fading and loose tissue state of the meat products to a certain extent, which looks like a pile of rotten meat on the surface.

　　On the contrary, if it is the standard water retention after treatment, the water in the muscle tissue will firmly hydrate with the muscle protein, so that the free water and muscle protein can be firmly combined to form bound water, so that no matter When you freeze-thaw or heat-treat such water-retaining meat, the water will not easily dissociate from the muscle tissue and leak out. This is a reasonable and perfect water-retaining meat product.

　　Affecting the water holding capacity of muscles is directly related to the water holding effect of meat products. Different meat products have different pH and their unique water holding properties, which are not only closely related to the external acidity, ionic strength, and their own temperature. More importantly, how to choose a water-retaining agent that is more suitable for the characteristics of its meat products. Generally, the amount of phosphate added to meat products will not exceed 0.5%, and the remaining 0.1% of the muscle background is removed. Generally, in actual production The amount added is less than 0.3%, which will lead to a result that no matter how much water retention is required for meat products, the total amount added is basically controlled to the ceiling, and it is impossible to work hard on one type of phosphate to increase water retention. / properties, but phosphorus-free water retaining agents are generally not restricted by this addition. Its excellent water retention effect and phosphorus-free characteristics have been widely praised by the market once it came out. Next, we will briefly analyze phosphorus-free water retaining agents. Difference with Phosphate.

　　1. The action mechanism and defects of salt water retaining agent

　　Compound food additives mainly composed of sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and other phosphate compounds.

　　Mechanism of action:

　　1. Increase the pH of raw meat to make it deviate from the isoelectric point of myosin and improve the water retention of meat.

　　2. Chelate with calcium, magnesium and other metal ions in muscle, destroy the main network structure of protein, and improve the binding ability of protein and water.

　　3. Promote the dissociation of actomyosin into actin and myosin, and improve the water retention of meat.

　　4. Increasing ionic strength improves protein solubility, which is beneficial to the dissolution of protein in myofibrils and improves water retention.

　　defect:

　　1. Excessive intake of phosphate affects the absorption of essential elements such as calcium, iron, copper and zinc, and endangers human health.

　　2. The large amount of phosphate added will produce an unpleasant metallic astringent taste, resulting in rough product structure and seriously affecting the natural flavor of food

　　2. The mechanism and defects of phosphorus-free water-retaining agent (acidity regulator)

　　Phosphorus-free water-retaining agents currently on the market are mainly pH regulators (carbonates, citrates) + hydrophilic substances (colloids, protein substances) + salt

　　Principle of action:

　　1. Using its own expansion to increase the space of myofibrils and increase the space for internal water retention.

　　2. Form a protective film on the outside of the muscle fiber to prevent internal water loss.

　　3. Extract salt-soluble H-band and A-band proteins to increase the content of soluble protein and improve the gel structure.

　　4. Combine with myofibrillar protein to enhance the stability of myofibrillar and prevent denaturation of myofibrillar protein.

　　5. Increase the pH of raw meat, make it deviate from the isoelectric point of myosin, and improve the water retention of meat

　　6. Hydrophilic substances combine with free water to reduce the "eutectic point" and prevent protein aggregation and denaturation

　　7. Salt increases the ionic strength of meat, dissolves muscle fiber protein, and increases electrostatic repulsion

　　defect:

　　1. Adding more additives does not meet the demands of health

　　2. Affect the natural flavor of food

　　3. It is inconvenient to use and operate, and needs to be sheared and dissolved

　　4. The quality of products in the market is uneven and chaotic.

　　Next, let’s talk about the differences in addition amount, scope of use, craftsmanship and taste:

　　1. The amount of addition is different

　　The state stipulates that the phosphorus content of finished products shall not exceed 0.5%. In order to pursue the yield rate, manufacturers often add excessive amounts during the addition process, which increases legal risks virtually. Since the composition formula of non-phosphorus water retaining agent does not contain phosphate, the addition amount can be Appropriate increase can ensure the full absorption of water and ensure the yield of finished products.

　　2. Different scope of application

　　Phosphorus-free water-retaining agent is suitable for conditioning products due to its structural characteristics. The taste is relatively bulky, and it is not suitable for the processing of compact meat products. In contrast, phosphate products do not lose water after thawing, and have a wider range of application, and can be widely used in flour products, meat products and aquatic products.

　　3. The process is different

　　Due to different formulas, phosphorus-containing water-retaining agents often need to be processed with tumbling and injection processes to ensure better water retention of the product, while most non-phosphorus water-retaining agents are produced by tumbling after being dissolved in water. However, many people often use the product directly instead of phosphate, which will cause great differences in the taste and properties of the product. Therefore, it is necessary to adjust the entire product formula and processing technology to ensure product quality.

　　4. The taste is different

　　The products produced by the two types of water-retaining agents have a small difference in taste. The product produced by the phosphorus-containing water-retaining agent has a tighter structure, and the taste is sufficient in elasticity and toughness; the product produced by the non-phosphorus water-retaining agent will make the product juicier. The sex is stronger and the meat is more tender. However, in order to retain water in traditional phosphate, the meat products produced often have a bitter taste. Phosphorus-free water-retaining agent is different from ordinary phosphorus-containing products, even if it is added in excess, it will not have any impact on the taste of the product, and it truly restores the taste of meat products. Taste.

　　Experiments have proved that proper and rational use of phosphorus-free water-retaining agents can significantly improve the water-retaining properties of meat products.

　　Source: Food research and development and production are comprehensively sourced from online information such as food forum netizens "Shuizhuren" and "Sun Miaoxi". Unauthorized reprinting is prohibited.