我們經(jīng)?？梢栽谌忸惏b的配料表中看到三聚磷酸鈉的樣子。三聚磷酸鈉有助于保存水和增加體重，市面上大多數(shù)蝦和生魚(yú)片都可以浸泡在三聚磷酸鈉中，增加20%-50%的體重，大大降低賣家的成本。為什么要加三聚磷酸鈉？下面
順酐廠家分析：
We can often see the appearance of Sodium triphosphate in the ingredient list of supermarket meat packaging. Sodium triphosphate helps to preserve water and increase weight. Most shrimp and sashimi on the market can be soaked in Sodium triphosphate, increasing weight by 20% -50% and greatly reducing the cost of sellers. Why add Sodium triphosphate? The following analysis of maleic anhydride manufacturers:
肌肉含有大量水分，包括結(jié)合水、自由水和難以流動(dòng)的水，肉會(huì)在加工的各個(gè)部分造成組織損傷，造成水分損失，因此肉類加工結(jié)束后的水分含量直接影響產(chǎn)品的質(zhì)量。影響肌肉水分維持的因素基本上是一種肌球蛋白狀態(tài)。
Muscle contains a large amount of water, including bound water, free water, and difficult to flow water. Meat can cause tissue damage in various parts of the processing, resulting in water loss. Therefore, the water content after meat processing directly affects the quality of the product. The factor that affects muscle water maintenance is basically a myosin state.
肌肉球蛋白是肌肉蛋白質(zhì)中含量高、能形成熱凝膠的蛋白質(zhì)，其狀態(tài)對(duì)凝膠保守性起著決定性作用。
Muscle globulin is the only protein with high content in muscle protein that can form hot gel, and its state plays a decisive role in the conservation of gel.
隨著蛋白質(zhì)在加熱過(guò)程中變性，分子結(jié)構(gòu)逐漸變化，分子間聚合作用形成新的作用力，終僵局形成凝膠網(wǎng)絡(luò)結(jié)構(gòu)。蛋白質(zhì)結(jié)構(gòu)變化過(guò)程的展開(kāi)程度、變性和聚集速度、聚體之間的相互作用等都會(huì)影響凝膠的保守性。
With the denaturation of protein in the heating process, the molecular structure changes gradually. The intermolecular polymerization forms a new force, and the final deadlock forms a gel network structure. The unfolding degree of Protein structure change process, the rate of denaturation and aggregation, and the interaction between polymers all affect the conservatism of gel.
為了改善肉類產(chǎn)品的保水性能，提高肉的決斷力、彈性和浮性，通常在肉中添加磷酸鹽。在我國(guó)食品添加劑使用衛(wèi)生手冊(cè)中，規(guī)定了可用于肉類產(chǎn)品使用的磷酸鹽有疲勞磷酸鈉、三聚磷酸鈉和六偏磷酸鈉。還有什么的問(wèn)題嗎？歡迎來(lái)咨詢我們
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In order to improve the water retention performance of meat products, enhance the decisiveness, elasticity, and buoyancy of meat, phosphate is usually added to the meat. In the hygiene manual for the use of food additives in China, it is specified that the phosphates that can be used for meat products are fatigue sodium phosphate, Sodium triphosphate and Sodium hexametaphosphate. Do you have any further questions? Welcome to consult us http://m.cursosgold.com !
