Phosphates are indispensable for meat production and processing. Some people will ask if sodium tripolyphosphate(STPP) can be used as a water-retaining agent in meat products. How much water does it keep meat? In fact, how much water you keep depends on what meat you use and what standards you need to produce and process. Sodium tripolyphosphate(STPP) can be used as food additive in most foods.
Phosphorus is an essential element of the human body, and 1% of the human body is phosphorus. Protein is usually taken in the form of phosphate, which is the main source of phosphorus.
Taking sodium tripolyphosphate(STPP) as an example, the choice is very important. It is right to choose high quality and stable quality. CDchem has a food grade production license. The content of heavy metals in sodium tripolyphosphate(STPP) produced by thermal phosphoric acid and soda ash is lower.
1. High-quality sodium tripolyphosphate(STPP) 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.
2. Sodium tripolyphosphate(STPP) can also increase ionic strength, which is beneficial to the dissolution of myofibrillar protein, and form a reticular structure with sarcoplasmic protein in coordination with salt, which makes water accumulate in the reticular structure.
3. Adding sodium tripolyphosphate(STPP) can chelate Ca2+, Mg2+, Fe2+ ions, improve water retention and antioxidant effect. After adding sodium tripolyphosphate(STPP), calcium and magnesium ions which were 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, which can absorb more water and improve water retention.
