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Food Additives Reduce The Cost Of Food Processing
Jun 01, 2017

Application of Food Additives in Meat Processing

Abstract: With the development of modern food industry, food additives in the meat industry has been more and more widely used. Food additives for meat processing, not only to improve its color, smell, taste, improve food quality and nutritional value, but also reduce the cost of food processing. This paper will introduce the functional classification of food additives on the basis of several major food additives in the processing of meat applications to explore.

Food additives The name of the earliest from the Western society, on the application of food additives, the earliest can be traced back to ancient China, when the main is to add natural food in food as a food additive. With the progress of social science and technology, food additives in the food industry occupies an increasingly important position, commonly used food additives to more than 4000 species [1]. In the meat industry, food additives have become an indispensable process of its processing, and promote the growth of China's meat industry.

1 Functional classification of food additives

There are a wide variety of food additives, according to its role in the food play a different role, mainly divided into the following four categories: one is used to improve food preservative, to prevent deterioration of food preservatives and antioxidants; Three kinds of food additives to improve food color and flavor of the flavoring agent, pigments, spices and other food additives; four categories are to increase the nutritional value of food minerals, food additives, food additives, food additives, food additives, Vitamins and other food additives.

2 Application of food additives in meat processing

In China's meat processing industry, in order to improve the meat products, color, smell, taste, commonly used food additives are preservatives, spices and moisture retention agent.

2.1 Preservatives

Meat products are often rich in protein and moisture, so the storage environment is very high, if affected by micro-organisms, it is easy to degenerate, therefore, preservatives in the processing of meat products is essential. The preservatives commonly used in the processing of meat products are sorbate, sodium diacetate and Nisin, which can effectively inhibit the production of microorganisms and prevent their activities in the meat products to extend the storage time and shelf life of meat products. For non-preserved meat products, preservatives in the sorbate on Salmonella and Staphylococcus aureus and other bacteria also have a certain inhibitory effect, to help meat products for a long time to save.

2.2 Pigments

Pigment is an additive that enhances the color and brightness of the food. It is stained with food in its own color, depending on its color. In meat processing, if the meat content exceeds 60% and the addition of nitrite does not work, Add a pigment. The use of the pigment varies depending on the meat. For example, low-temperature enema meat products are usually added red yeast red, without adding carmine; high-temperature enema meat products are basically red yeast red; some such as Australian barbecue, spiced beef and other meat products do not need to add pigment , So to maintain the natural color of meat, improve their appetite. At present, China's common meat products are red yeast red, carmine, caramel and so on.

2.3 spices

Will be spicy flavor of the spice added to the meat products, not only to suppress the stink, to enhance the flavor of meat products, but also can inhibit the propagation of micro-organisms and activities to extend the preservation of meat products. The reason why meat products have a variety of tastes, is because the spice with the addition, the role of a comprehensive effect. Meat processing commonly used spices pepper, pepper, ginger, onions, garlic, star anise, dried tangerine peel, cinnamon, clove, pepper and so on. In the method of addition, the spices are added in the same way as the original addition method; one is in accordance with a certain percentage of infiltration of meat in the water with the cooking or crushed into particles and food to stir to add.

2.4 Moisture retention agent

Water retention is one of the important indicators to evaluate the quality of meat products. In the processing of meat products, often used in water retention agent is water retention is a composite phosphate, due to different types of phosphate, the mechanism of action and water retention performance are not the same, therefore, often mixed use of phosphate, protection The water retention effect of meat products. In addition to the complex phosphate, tripolyphosphates and pyrophosphates can also increase the ionic strength of the meat by changing the protein charge level of the meat product so that the ionic strength of the meat product deviates from the isoelectric point under the effect of mutual repulsion, The space of the protein molecules is enlarged, thereby improving the water retention of the meat tissue.


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