How effective is the application of the food additive sodium hexametaphosphate in improving the application of muscle protein hydroconserving gel?

　　Adding food additives to food contributes to the diversification of food varieties, making it useful in improving its color, aroma, taste, shape, and maintaining the freshness and quality of food. Food additives can also meet the needs of the processing process and are also important quality improvers. Today, Xiaobian will talk about the application effect of the food additive sodium hexametaphosphate in improving the application of muscle protein hydrophilic gel?

　　

　　First of all, Xiaobian sorted out the chest muscles, leg meat as a representative of the commonly used food additives in phosphate order for everyone to understand more intuitively.

　　The main and secondary factors affecting the water retention factors of chest muscle protein gel are: sodium pyrophosphate> sodium tripolyphosphate> sodium hexametaphosphate, and the order of factors affecting the water retention of leg meat protein gel is: sodium hexametaphosphate> sodium pyrophosphate> sodium tripolyphosphate.

　　The difference in the influence of the two muscle types is mainly due to different muscle types and different phosphate mechanisms. The experiment showed that sodium pyrophosphate has a significant effect on the water retention of breast meat, the reason is that sodium pyrophosphate increases the pH value, improves the water retention of the gel through hydration, and dissociates actin for myosin and actin, and the protein molecules bind to water to improve water retention.

　　Sodium tripolyphosphate on the leg meat protein gel water retention effect is not obvious, at this time the impact of the gel water retention is the structure of the gel, the gel water retention is good, the formation of the gel network is more delicate, a large number of tiny pores are evenly distributed in the gel network, with the help of capillary force, to maintain some moisture.

　　In terms of the strength of the gel that is thermo-induced by muscle protein, phosphate has a reducing effect on the strength of the gel. Foreign literature reports that sodium pyrophosphate will make myosin unstable, reduce gel strength, and myofiber gel interaction, sodium tripolyphosphate will also make myosin unstable, in the application of 0.3 moles / l and 0.4 moles / L sodium chloride will improve the gel effect of myoffibrin, but at 0.6 moles / L sodium chloride will reduce the gel capacity.

　　After freezing, meat food can use sodium hexametaphosphate to achieve water retention quality, on the one hand, the components of sodium hexametaphosphate enter the interior of meat food through osmosis, and combine with muscle protein, thereby enhancing the stability of protein, preventing muscle protein from freezing degeneration, and improving water retention; on the other hand, sodium hexametaphosphate prevents the large number of ice crystals from being generated, and prevents the loss of juice due to cell rupture.

　　The effect of phosphates on muscle proteins is mostly due to the changes in ionic strength and pH they bring. Sodium hexametaphosphate has no effect on myosin denaturation, but it increases gel strength.

　　Meat food is an important source of nutrition in people's food, and there are many factors that affect the hydraulic power of the muscle system, mainly including PH value, spatial effect, heating, lipid oxidation degree and so on. The formal use and addition of food additives such as food grade sodium hexametaphosphate in accordance with the national food additive standards can not only provide people with nutritious, unique flavor, hygienic and safe food, but also greatly improve the utilization value and economic benefits of meat products through fine processing and deep processing.