1. Phosphate in the processing of meat and poultry products.
1.1 Improving the quality of meat products by
- Improving the adhesion of meat products and improving the slicing properties of meat products.
- Improving the water-holding capacity of the meat so that the meat products can still retain their natural moisture during processing and cooking, reducing the loss of nutrients from the meat, preserving the tenderness of the meat products, and improving the yield of the finished product.
Raising the pH of the meat to the range most suitable for protein swelling and producing the best color in meat products. - Improving emulsification performance and emulsion stability and effectively preventing fat and water separation.
- Chelating the metal ions in meat.
- Delaying the oxidation reaction in the processing of meat products.
- Reducing the rate of product rancidity effectively.
- Inhibiting the decolorization and rancidity of meat products.
- Extending the shelf life of meat products.
- Improve the processing performance of meat products and increase production efficiency.
1.2 The water-holding capacity of meat is generally referred to in the processing process, the moisture of the meat and the ability to maintain the moisture added to the meat, the water-holding capacity is directly related to the texture and yield of meat products, adding phosphate can effectively improve the water-holding capacity of meat products. Reduce the boiling loss of meat products.
1.3 Rational use of phosphates in the processing of meat products.
Phosphate has a significant effect on the water retention of meat proteins (proteins extracted from meat). However, the magnitude of the effect of different types of phosphates on different parts of the meat is different,
The main order of factors affecting the water retention of thoracic muscle protein gels was sodium pyrophosphate > sodium tripolyphosphate > sodium hexametaphosphate,
The main order of factors affecting the water retention of leg protein gels was sodium hexametaphosphate > sodium pyrophosphate > sodium tripolyphosphate.
The different effects of the two muscle types are mainly due to the different muscle types and the different mechanisms of phosphate action.
The significant effect of pyrophosphate on the water retention of brisket was attributed to the increase of pH by pyrophosphate, which increased the water retention of the gel through hydration, and the dissociation of actin into myosin and actin, which increased the water retention by binding water to protein molecules.
Phosphates are mainly used in cured meat products, such as ham, bacon, corned beef, roast beef, sausages, and poultry products.
In practice, the type of phosphate and the amount of phosphate added should be selected according to the type of meat products, texture requirements, production processes, raw materials, and other circumstances combined with the characteristics of various phosphates. Meat products with the addition of pyrophosphate, the natural water retention capacity of muscle proteins can be restored and enhanced, and polyphosphate can be quickly converted into pyrophosphate under the action of muscle enzymes so that the same effect can be achieved. Although pyrophosphates have the best water retention effect, their solubility is so poor that they cannot be used alone in most cases, but are often used in combination with long-chain polyphosphates or potassium phosphates, which are more soluble.
In addition, in order to play a variety of phosphates and phosphates and other additives synergistic effect between the use of a variety of compound meat improvers.
a. For the sausage and minced meat products, pyrophosphates and medium-chain length polyphosphates are usually used, added in dry powder form at the time of chopping. The pH value of the polyphosphates used is usually around 7, and sometimes polyphosphates with a pH value higher than 9 are used.
b. Phosphate complexes for saline injections must meet the following requirements.
- Good solubility in ice brine.
- High dissolution rate.
- The stability of the phosphate in ice saline is good. The PH value of the compound phosphate used is generally 8.5 – 9.5. In the preparation of ice saline for injection to achieve the best muscle protein activation, it is best to dissolve the phosphate in ice water first, and then add salt, this order generally can not be reversed.
c. The amount of mixed phosphate added is generally 0.1-0.4%, but the amount should be strictly controlled when using. If the amount added is too high, it will damage the original flavor of the meat and affect the color due to the rise in PH value.
2. Applications in seafood processing.
2.1 Phosphates are used in large quantities in the processing of seafood, especially frozen seafood, as excellent performance water retention agents, PH regulators, and antifreeze agents, with the following effects.
- Effectively improve the water-holding capacity of seafood, making the meat juicier and effectively retaining nutrients and moisture.
- Inhibit the oxidation of fat and effectively extend the shelf life of seafood.
- Reduction of runoff loss after thawing and reduction of boiling weight loss.
- Maintaining the natural color and flavor of seafood.
- Synergistic with sugars to effectively prevent freezing denaturation of surimi proteins.
2.2 In the processing of frozen shrimp, fish, shellfish seafood, the product is usually immersed in 3 to 10% compound phosphate solution for processing (temperature less than 10 ℃), the concentration of the soaking solution and soaking time according to the type of shrimp, fish, shellfish, size and fishing time to decide.
The following factors should be considered in the rational selection of phosphate complexes for immersion.
- Can effectively improve the water-holding capacity of seafood.
- Good solubility in ice water.
- Can dissolve rapidly in ice water.
- Good stability in ice water. The pH value of the compound phosphate used is generally higher than 9.
2.3 General frozen fish minced in the addition of complex phosphate is mainly sodium pyrophosphate, sodium tripolyphosphate, and sodium hexametaphosphate, the addition of 0.1-0.3% of fish minced.
3. Application of phosphate in pasta products
3.1 Application in bakery products: Acid phosphates (e.g. acidic sodium pyrophosphate, calcium hydrogen phosphate) are usually used as bulking acids for bakery products, and bicarbonate reacts to provide the required carbon dioxide gas for the baking process. Different phosphates have different rates of reaction (ROR) of raw dough, and the choice of phosphate can be based on the expected baking results (volume of bulk, pore structure, taste). In addition, phosphates can be used as flour conditioners, dough improvers, buffers, and yeast nutrients.
3.2 Phosphates are widely used as noodle quality improvers in the processing of instant noodles and ordinary noodles.
- Increasing the degree of starch pasting, increasing the water absorption capacity of starch, increasing the water-holding capacity of dough, making instant noodles rehydrate quickly and brew easily.
- Enhance the water-absorbing and swelling properties of gluten proteins, improve their elasticity, make the noodles smooth and glutenous, resistant to cooking and soaking.
- The excellent buffering effect of phosphate can stabilize the pH value of dough, prevent discoloration and spoilage, and improve flavor and texture.
- Phosphate can be complex with metal cations in the dough, which has a “bridging” effect on the glucose group, forming cross-linking of starch molecules, making it resistant to high-temperature cooking, and the noodles fried at a high temperature can still maintain the viscoelastic characteristics of starch colloids after rehydration.
- Improving the finish of the noodles.
4. Application in dairy products
Phosphates are used as stabilizers and emulsifiers in sterilized milk, cream products, condensed milk, milk powder, coffee mates, dairy beverages, cheese products with the following effects:
- Buffering and PH-stabilizing effects.
- Interaction with protein: disperse food ingredients, stabilize emulsification system, enhance casein’s ability to bind water, effectively prevent protein, fat, and water separation.
- Chelate multivalent metal ions, so that the protein coagulation precipitation phenomenon is greatly reduced during the heating process and storage process, thus improving the thermal stability and storage stability of milk. And can effectively delay the occurrence of lactose coagulation phenomenon.
5. Phosphates are also widely used in the following food processing areas.
Beverages: used as acidity regulators, stabilizers, and mineral nutrient fortification agents.
- Potato products: used as a stabilizer and color-preserving agent.
- Rice products: improve the elasticity and taste of the products.
- Seasonings and instant soups: stabilizers, acidity regulators.
- Hygroscopic powdered foods: anti-caking and improvement of their free-flowing properties.
- Starch products and modified starches.
- Baby food, functional food: Mineral nutrient fortification.
Although pyrophosphate is the most effective, its solubility is very low in the presence of salt, and in most cases, it should not be used alone, but must be mixed with the more soluble long-chain sodium phosphate or potassium phosphate.
In order to give full play to the synergistic effect between various phosphates and other additives to meet the development needs of food processing technology, in practice, often use a variety of compound phosphates as food ingredients and functional additives, compound phosphate research, and development have increasingly become the development direction of the development and application of phosphate-based food additives.
