Meat products refer to cooked meat products or semi-finished products, such as sausage, ham, bacon, sauce, marinated meat, barbecue meat, etc., which are made of livestock and poultry meat as the main raw material and seasoned. Because of its safety and sanitation, delicious taste, delicate taste, high nutritional value, it is very popular. The edible quality indexes of meat products mainly include taste, texture, juiciness and odor, among which water retention of meat is one of the important indexes to evaluate the quality of meat products. Food grade sodium tripolyphosphate not only directly affects the yield, tenderness and flavor of meat products, but also affects the water retention of meat products.

What is food grade sodium tripolyphosphate?

The role of sodium tripolyphosphate in food additives can improve the quality and nutritional value of food, improve the sensory properties of food, prevent food spoilage, prolong the shelf life of food, facilitate food processing and improve the utilization rate of raw materials. High-quality sodium tripolyphosphate can adjust the PH value of meat, making it higher than the isoelectric point of meat protein, so as to improve the water-holding capacity of meat and ensure the freshness and tenderness of meat. It can also increase ionic strength, facilitate the dissolution of myofibrillar protein, synergize with salt and form a reticular structure with myofibrillar protein, and make water accumulate in the reticular structure.

The addition of sodium tripolyphosphate can chelate Ca²⁺, Mg²⁺, Fe²⁺ ions, improve water retention and antioxidant activity. After adding sodium tripolyphosphate, calcium and magnesium ions originally bound to muscle are chelated, and carboxyl groups in muscle proteins are released. Because of the electrostatic force between carboxyl groups, the structure of protein is relaxed, so it can be used as an antioxidant. Absorb more water and improve water retention. Sodium tripolyphosphate can activate the water retention agent of meat protein effectively. Its existence actually makes food more delicious, better looking and better quality under the premise of ensuring safety.

Points for Attention in the Application of Food grade Sodium Triphosphate in Meat Products

Food grade sodium tripolyphosphate added to meat products, there are some considerations. First of all, the retainer can not be used until it is dissolved. The product that is not dissolved well can not play a role of 100% of the product, and even has a negative effect. Secondly, food grade sodium tripolyphosphate must be added in strict accordance with the use of national food additives.

In conclusion, although salt and starch can also retain water when used alone, the effect of food grade sodium tripolyphosphate is better. A large number of experiments have proved that sodium tripolyphosphate can be used alone or in combination. When used, it should be combined with the characteristics of various additives according to the type of meat products, texture requirements, raw materials and production costs, in order to achieve the effect.