Meat Additives On The Quality Of Meat Products – Food Additives, Meat – Food Industry

.tags Relying only additives, the meat industry to get fast, rapid development, it can be said, additives to promote the rapid development of meat industry an important pillar. Meat Additives commonly used in hair fixative and hair color additives, coloring agents, preservatives, antioxidants, Thickener , Emulsifier.

Coloring agent. In meat production, to make products with bright red meat, often using the coloring agent. Most of the current domestic use of red pigment, which has two major categories of natural and synthetic. Natural pigment extracted from plants or by microorganisms derived secretion, especially in the most common red pigment. Red pigment is safe and non-toxic additives, no adverse effects on the animal. Red pigment in meat processing, especially products with a higher fat content is particularly useful to use. Red pigment has good coloring of protein stability, therefore, can give meat a unique “red meat.” In the formation of Monascus pigment, it is also synthesized glutamate substances, with increasing role in Hong. Synthetic coal tar dye pigment Raw material Made. According to the amount of food additives and their releases, permission to use a synthetic red food known as Red 6, 7, edible red, carmine, etc..

Preservatives. Now commonly used in meat products are potassium sorbate preservatives, organic acids, Nisin (Nisin), sodium lactate, etc.. Recently it was suggested that the best combination of several preservatives to say, such as the suppression Nisin Gram-positive bacteria, Gram-negative bacteria inhibiting sodium lactate, citric acid bacteria have these two works, EDTA with the inhibition of Gram Nisin positive bacteria, through their combined synergies with better results.

Antioxidants. Many types of antioxidants, naturally occurring, such as vitamin C, vitamin E will have great good antioxidant effect. Other antioxidants commonly used in meat products are gallic acid C fat, tocopherol (VE), butylated hydroxyanisole (BHA), butylated hydroxyl toluene (BHT).

With natural antioxidants to replace synthetic antioxidants in the future development trend of the food industry. At present, domestic and foreign research and development of natural antioxidants mainly licorice antioxidants, polyphenols, rosemary extract, phytic acid, etc. Development of practical, efficient, low-cost natural antioxidants will be the focus of antioxidant research.

Thickener. Thickener, also known as excipients, viscosity agent, and stability of meat products to improve the physical properties or morphology of the material. Thickener used in meat products include Starch , Modified starch, and carrageenan. After the addition of starch in meat products, for products, water holding capacity and morphology have good results. Cooking in the heat, the starch granules can absorb the fat to melt into liquid to reduce the fat loss and improve yield. As the starch, whether by adding cold water and hot water, can dissolve in water in a short time expansion, therefore, replaced with a modified starch, native starch, used in Sausage and Western Ham Product processing, can significantly improve the product structure, sections of, taste and juiciness. Carrageenan and agar solidified as unique, which is widely used carrageenan as an important reason. Because carrageenan with proteins, added to meat products, in the heating performance of an adequate gelation to form a large network structure, can keep products in large amounts of water. Reduce the loss of meat products, and has good flexibility and toughness. Thereby enhancing the production rate of products. In addition, carrageenan also prevent the salt-soluble myosin and actin damage, inhibit the dissolution flavor and volatile role.

Emulsifier. In Sausage , Sausage, fish sausage, surimi, canned meat ingredients used in production can fully emulsified emulsifier, uniform mixing, to prevent fat segregation, but also improve water retention products to prevent the product analysis of water, to avoid shrinkage and cooling hardening to improve the organization of state products to make products more flexible and increase the whiteness of products, improve product tenderness, flavor improvement products, improve product quality. At the same time, adding emulsifiers also can improve Packaging film (Casing) easily strippable. In short, in the amount of emulsifier added to meat products for shelf life, taste and appearance and so on greater significance. At present, sausage, meat and fish products are the most widely used in production of soybean protein, sodium caseinate, polyglycerol fatty acid ester and sucrose fatty acid ester.

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