Efficient water-holding color retention agent for meat products, and preparing and using methods thereof

Abstract

The invention provides an efficient water-holding color retention agent for meat products, and a preparing method and a using method of the efficient water-holding color retention agent. The raw materials of the water-holding color retention agent comprise sodium tripolyphosphate, trisodium pyrophosphate, potassium polymetaphosphate, disodium dihydrogen pyrophosphate, sodium pyrophosphate, sodium hexametaphosphate, D-sodium isoascorbiate, gluconolactone and salt. The trisodium pyrophosphate in the raw materials has better miscibility and a neutral pH value, and the pH value and the dissolving capacity of a phosphate system can be changed through adding appropriate trisodium pyrophosphate; a potassium polymetaphosphate aqueous solution has certain viscosity, so that juice seeping out from the meat products is reduced, and meanwhile the potassium polymetaphosphate aqueous solution has high metal ion chelating capability, can effectively chelate metal ions when being matched and used together with other components, can reduce oxidative rancidity during meat product processing and enable color-protecting components to play effect effectively, and the appropriate pH value can ensure that protein swelling is promoted to reach an optimal yield to effectively resolve the water binding capacity of the actomyosin, so that the meat products are endowed with excellent mouthfeel and sensory quality.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a high-efficiency water- and color-retaining agent for meat products, a preparation method and a use method thereof. Background technique [0002] The increasing use of phosphates in meat processing has prompted considerable research efforts to understand the function and role of phosphates in meat systems. During the processing of meat products, adding phosphate has the following effects: (1) increase the pH value of meat; (2) chelate metal ions in meat; (3) increase the ionic strength of meat; (4) dissociate muscle kinetoglobin. Therefore, after adding phosphate, the water retention and yield of the product can be improved. However, the ability of phosphate to improve the water retention of meat and improve the texture of meat products depends on the type of phosphate used, the conditions of the applied phosphate system and the amount of phosphate added. [0003] Th...

AI Technical Summary

Problems solved by technology

In conclusion, several disadvantages of traditional compound phosphate limit its application efficacy in meat processing

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