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Analyze Sodium Tripolyphosphate how to improve the quality and water maintenance ability of meat products

Sodium Tripolyphosphate introduction

The moisture holder plays an irreplaceable role in the modern food industry. Among them, Sodium Tripolyphosphate as an important additive, not only improves the moisture maintenance ability of meat products but also has a positive impact on its quality. We will take everyone to understand how sodium trimer phosphate plays a water preservation role in meat products.

The moisture maintenance mechanism of meat products

Meat products often lose water during the processing process, resulting in nutrients such as hardened meat and loss of soluble protein. Sodium tripolyphosphate, as an additive, solves this problem well.First, it adjusts the pH value of the meat to deviate from the electrical point of the internal protein, thereby improving the water-holding ability of the meat. Secondly, by increasing ion strength, it is conducive to dissolving muscle fibrin, destroying the mesh structure of muscle protein, releasing the polar base combined with water, and improving the moisture maintenance ability of meat.

Increase the chelating effect of meat pH value and metal ions

The application of Sodium Tripolyphosphate can not only improve the pH value of meat but also chelate with metal ions. This helps to dissolve some protein in the meat, keep meat products to the greatest degree of moisture, enhance its combination, achieve tenderness, and maintain more nutrients. In the meat, sausages, meat filling, and other products, STPP plays an irreplaceable role.

Sodium Tripolyphosphat function in meat food

Sodium tripolyphosphat can not only play a role in maintaining moisture in meat food, but also improve the quality of meat products. It can make the meat tender, the shape is more regular, and the color is brighter.Use it in soy protein, which can maintain water content and enhance the taste of food.
Sodium Tripolyphosphate plays an irreplaceable role as a moisture holder in the processing of meat products. Adjusting the mechanism of pH value and chelating metal ions, not only improves the water-holding ability of meat but also improves the quality of the product. In the food industry, the use of STPP scientifically and reasonably will help produce more delicious meat products.

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