The meat processing products based on modern science and technology are growing rapidly with the development of the national economy. At present, there are about 250 large and medium-sized meat food enterprises and 100 meat food groups. The existing production varieties are more than 300 kinds, which can be described as a hundred flowers. Hundreds of schools contend. It is conceivable that the competition in the meat products market under the market economy system is fierce. In order to be invincible in the competition, it is particularly important to use food additives correctly. It can not only improve the color, fragrance, taste and shape of meat products. It also plays a key role in improving product quality and reducing product costs. Food additives are widely used in meat products. It can be said that food additives are an important pillar for the rapid development of meat products. Let's talk about its application in meat products from a functional perspective.
1 Improve product texture Purely processed meat products have a rough taste, are not smooth, and are not easily digested after eating. It is often necessary to add some quality improvers to improve its structure, increase product water retention and water retention. Adding quality improver can make the finished product have good taste, compact structure, smooth slice and elasticity. Additives capable of such a function are starch, coagulating protein, carrageenan, phosphate, and the like. Starch can improve the product's consistency and water retention, and is inexpensive. It is very popular in meat processing. It is usually added in the late stage of mashing. Adding thermocoagulable protein or vegetable protein can be used as water in the product. , oil, emulsification, the amount of addition 1% ~ 5%; carrageenan high transparency, strong water absorption, easy to dissolve is a commonly used thickener in the processing of meat products, the current quality of carrageenan on the market is uneven, use It should be carefully selected according to the characteristics of the product. Its water absorption coefficient ranges from 30 to 60 times, and the amount added in meat products is generally less than 1%.
Phosphate is very important in the processing of meat products, but it is mainly used in the following aspects:
(1) Increase the pH of the meat.
(2) For the cooperation of heavy metal ions in meat.
(3) The role of actomyosin in dissociating muscle proteins.
It can also be said to be a kind of mixing aid. The addition amount should be strictly controlled within the range of 0.2%~0.5%. If the product structure is too loose, too much will affect the mixing effect and the product will be bun. Phosphate has three different forms of trimerization, hexa-bias and pyrophos, each of which has its own characteristics. For the convenience of production, it usually uses a kind of pyrophosphorus or trimer. In fact, it is most effective to mix and use the three kinds of scientifically formulated ones. For example, the mixed powder is mainly composed of these components.
2 Improving product color The food additives that contribute to the color of meat products can be divided into three categories according to their different color development mechanisms.
2.1 Coloring agent It does not have color itself, but it can improve, enhance and protect the color of food. In order to improve and protect the color of food during the processing of meat products, in addition to the direct coloration of foods using pigments, it is necessary to add a coloring agent. Commonly used hair coloring agents are sodium nitrate, potassium nitrate, nicotinamide and the like. Nitrite is the most widely used in meat products. The amount of addition is very particular. The higher the meat content, the higher the amount of meat added. The lower the meat content, the less the amount added. Generally, the meat content is more than 60%, and 100~150 mg/kg is added. The content is 20~60% and the added amount is 60~80mg/kg. When used as a salting preparation, the dosage is 150~200mg/kg. Nitrogen can produce toxic substances in food processing, which poses a hazard to human health. Wet addition method is often used: it is first dissolved in water in the production, and then the ingredients are added together with the ingredients. The national standard for its dosage: ≤30 mg/kg in the final product, 50~200ppm in production, because it also has anti-corrosion and flavor improvement effects, making it difficult for meat processing in the past years. Find the best alternative.
2.2 Hair Coloring Aids Because meat products are processed by high-speed rotation, some coloring aids need to be added to prevent myoglobin oxidation. It can reduce the brown high-mica myoglobin to red myoglobin to help protect the color, and can make the cut surface of the product not brown, and its addition amount is ≤ 0.5%.
2.3 Pigment It is directly dyed by the color of its own, and the amount of addition is determined according to the situation. When the addition of nitrous acid at 60% lower than the meat content does not play its role, it is necessary to add the pigment. The type of use varies with the type of meat products. Red koji is widely used in high-temperature ham sausages; western-style enema in low-temperature meat products is more red-red, and carmine is used a little; blocky meat products such as Australian barbecue, spiced Beef, only using a coloring agent, without adding pigment, the product is strong, natural color and attractive appetite.
3 Aromas imparted to the product Aromas and fragrances that are unique to the product can be imparted. The spices are further divided into liquid flavors and powder flavors, powdered spices are generally used in high temperature ham sausages, and liquids for injection type low temperature products such as barbecues and sandwiches are preferred. The essence is commonly used in meat. The model is powder, liquid and paste. It is selected according to the grade of the product. The cream is used in the ham. It has a moderate price and a rich flavor. It has chicken flavor, beef flavor and pork. Taste and so on. When adding, be careful not to expose it to the air for a long time to prevent the fragrance from spreading. Due to the diffusibility of domestic powder flavors and poor volatility, many companies have turned to oily flavors, and some meat processing enterprises have turned to imported flavors. This shows that domestic flavoring manufacturers must make great efforts in scientific research. .
There are also special flavoring agents such as yeast extract and fumigant. The application of yeast extract in meat is mainly to give the product a strong and delicious flavor. The Chinese product is used more in sausages, and it has a thick taste that MSG does not have. The fumigant used in the meat product can produce the same smoked flavor without baking, improve the product grade, and also has antiseptic effect.
Attention should be paid to the following when using the fragrance:
(1) Add in the final stage of the ingredients and pay attention to the temperature environment to prevent the aroma from evaporating.
(2) When adding a fragrance, you can't add too much at a time. It is best to add it slowly.
(3) The degree of acceptance of the consumer, the form and grade of the product should be considered before use.
4 Improve the nutritional value of the product There are not many nutritional fortifiers used in meat products, and the quantity is limited. Inorganic salts are commonly used to strengthen the mineral content of meat products. Vitamins and amino acid enhancers are used less, and inorganic salt enhancers such as active calcium, bone powder, Fe, Zn and the like are used. The existing intensive products include: calcium and zinc nutrient intestines, children's multi-dimensional intestines, vegetarian tablets, and vegetarian ham. The inorganic salt as a strengthening agent should be prevented from absorbing moisture during production, otherwise it will agglomerate due to moisture absorption during storage, which affects the uniform distribution of the strengthening agent. In addition, it should not be placed with vitamins to avoid affecting the stability of vitamins.
5 Extend product shelf life The application of preservatives in meat products varies with seasons and product types. In high temperature sausages, winter weather is cold, and the shelf life of the product itself can be achieved without preservatives. In the hot summer, add some. Low-temperature products, because the sterilization temperature of the product is more than 100 ° C, can not be completely sterilized, need to add preservatives. Commonly used natural preservatives are sodium lactate. Recently, some people have proposed the best combination of preservatives, such as Nisin-inhibited Gram-positive bacteria, sodium lactate-inhibited Gram-negative bacteria, and citric acid works on both bacteria. EDTA combined with Nisin-inhibited Gram-positive bacteria is better combined by the synergistic effect between them.
6 The multiplicity of the effects of various additives Among the many additives mentioned above, their role is multiple, not single, and some of the important effects can not be ignored, which is the impact on product cost. The economy is the lifeblood of a company, and profit is the capital it survives. In order to improve product quality while reducing product production costs, it will be the brand of choice for manufacturers. In this respect, there is a prominent role in starch, which is low in price and high in water absorption, and can reach a water absorption ratio of 4 to 7 times. Because it can improve the product yield and reduce the cost, it is not only widely used, but also has many varieties. The current varieties such as corn starch, potato starch, mung bean starch, etc., have slightly different water absorption and gelatinization temperatures. According to the product requirements, it can be arbitrarily selected. Of course, it cannot be added indefinitely because it can reduce costs. In order to avoid disorderly competition, the ham industry has stipulated its standard of use. The common intestine is ≤10%, the superior grade is ≤8%, and the special grade is ≤6%. Carrageenan, vegetable protein, sodium caseinate and the like can be reduced to reduce the cost of the product.
The information in this article was provided by Guangzhou Haosheng Biotechnology Co., Ltd. Guangzhou Haosheng Biotechnology Co., Ltd. General Manager of Lan Dean 020 - 84432538/84485317
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