Application of Water Retaining Agent in Meat Products

Moisture retention agent refers to a class of substances that can improve the stability of the product, maintain the internal water holding capacity of the food, and improve the shape, flavor, color, etc. of the food during the food processing process.Substances added to help keep moisture in food mostly refer to phosphates that are used in meat and aquatic product processing to enhance their moisture stability and have higher water holding capacity.

Phosphate is the only meat humectant that can effectively activate meat protein in the production of meat products. The production and processing of meat products is inseparable from phosphate.Phosphate is mainly divided into two aspects, monomer products and compound products.

Monomer products: refers to the phosphates specified in the GB2760 Food Additive Use Standards such as sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, and trisodium phosphate.

Monomer products: refers to the phosphates specified in the GB2760 Food Additive Use Standards such as sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, and trisodium phosphate.

1. Mechanism of Phosphate to Improve Meat Water Holding

 1.1 Adjust the pH value of the meat to make it higher than the isoelectric point (pH5.5) of the meat protein, so as to improve the water retention performance of the meat and ensure the freshness of the meat;

1.2 Increase the ionic strength, which is beneficial to the dissolution of myofibrillar protein, and forms a network structure with the sarcoplasmic protein in cooperation with salt, so that water can be gathered in the network structure;

1.3 It can chelate metal ions such as Ca2+, Mg2+, Fe2+, improve water retention performance, and at the same time improve antioxidant effect, because metal ions are activators of fat oxidation and rancidity. Salt chelation, the carboxyl groups in muscle protein are released, due to the electrostatic repulsion between carboxyl groups, the protein structure is relaxed, and more water can be absorbed, thereby improving the water retention of the meat;

There are many varieties of phosphates, and the effect of a single product is always limited. It is impossible to use a single phosphate in the application of meat products. There will always be two or more phosphate products mixed into a compound product.

2. How to choose compound moisture retention agent

2.1 Products with high meat content (above 50%): Generally, products formulated with pure phosphate are used, and the addition amount is 0.3%-0.5%;

2.2 Products with a slightly lower meat content: Generally, the addition amount is 0.5%-1%. Such products are generally compounded with special functions such as colloids to increase the viscosity and cohesion of the filling;

3. Several principles for selecting humectant products

3.1 The solubility of the product, the retention agent can only be used after being dissolved, and the product with poor dissolution cannot 100% play the role of the product;

3.2 The ability of marinated meat filling to retain water and develop color: After the meat filling is marinated, it will have elasticity, and the meat filling will have brightness;

3.3 Product taste: phosphates with insufficient purity and poor quality will have astringency when they are made into meat products and tasted. The most obvious manifestation is on both sides of the root of the tongue, followed by details such as the crispness of the product's taste.;

3.3 Determination of PH value, PH8.0-9.0, too strong alkalinity, serious tenderization of meat, resulting in loose product structure, not delicate slices, poor elasticity

3.4 The compounded additive has good flavor and good synergistic effect, avoiding the disadvantages of a single product such as astringent flavor, poor solubility, salt precipitation, and insignificant effect.