Application Technology of Phosphate Quality Improvers in Meat Products

In the processing of meat products, it is often necessary to add quality improvers (also known as binders) to enhance the elasticity and adhesion of the meat products, increase water retention performance, improve the freshness and tenderness of the finished products, and increase product yield in order to ensure complete morphology, beautiful color, tender meat, and glossy cut sections. This type of substance is collectively referred to as quality improvers.

1、 Polyphosphates are widely used in meat processing and have a significant effect on improving quality. It plays an emulsifying role in meat products, controls metal ions, colors, microorganisms, pH, and buffering effects. It can also adjust product texture, improve flavor, maintain tenderness, and increase yield. There are many types of polyphosphates, but there are mainly three types related to meat products:

1. Sodium pyrophosphate, also known as tetrasodium pyrophosphate, has the molecular formula Na4P2O • 10H2O. It is a colorless or white crystal, soluble in water but insoluble in ethanol, with a melting point of 988 ℃, a relative density of 1.824, and a pH value of 10 for a 1% solution. It has hygroscopicity, so it needs to be stored in a closed container. One of the commonly used water retaining agents in meat processing

1、 It is often mixed with sodium tripolyphosphate for use.

2. Sodium hexametaphosphate, also known as Graham salt, has a molecular formula of (NaPO3) 6. It is a colorless transparent glass block or sheet, easily soluble in water, highly hygroscopic, and gradually turns into a viscous liquid in humid air. It has the ability to coagulate proteins, and has strong chelating, buffering, and dispersing effects on metal ions. Commonly used product quality improvers, pH regulators, binders, etc. can emulsify fat in canned meat, maintain uniform texture, improve water retention, and prevent fat spoilage in meat.

3. The molecular formula of sodium tripolyphosphate is Na5P3O10, a white crystalline or crystalline powder. Easy to dissolve in water, the pH value of a 1% aqueous solution is 9.5. It is one of the commonly used water retaining agents in meat processing, with strong adhesion and the ability to prevent discoloration, deterioration, and dispersion of meat products. It also has strong emulsifying properties on fats. Meat products added with sodium tripolyphosphate have less water loss after heating, resulting in a complete, well colored, tender meat texture, easy slicing, and glossy cut surface. It is a widely used phosphate.

Polyphosphates can alter certain physical and chemical properties of muscle proteins, enhancing their water holding capacity. However, due to the fact that salt soluble proteins (myosin) can only dissolve in neutral salt solutions, in order for muscle proteins to hold water and expand, sodium chloride must also have a synergistic effect. Therefore, polyphosphates are often used together with sodium chloride.

At present, the phosphates used in production are mostly composite salts of pyrophosphate, tripolyphosphate, and hexametaphosphate. As quality improvers in chemical synthesis, several phosphates are often combined and used with good results.

2、 Application of polyphosphates in meat product processing:

1. When making certain meat products, if polyphosphates are not used, their water retention and adhesion are not good. The former will reduce the viscosity of the meat product, while the latter will cause poor slicing or gap formation, resulting in low-quality meat products. The correct use of polyphosphates can improve the water retention and adhesion of meat products, and the tissue state of sliced meat is seamless, making it a high-quality symbol of meat products.

2. Especially in low salt meat products, polyphosphates are indispensable. Adding polyphosphates can dissolve meat fillings even with 1% salt. Polyphosphates should be added to lean meat before or at the same time as salt in the processing of meat products. The optimal dosage of various polyphosphates is between 0.4% and 0.5%.