Only relying on additives, the meat industry can achieve rapid, long-term development. It can be said that additives are an important pillar to promote the rapid development of the meat industry. Commonly used additives in meat products include color-forming agents and color-forming auxiliaries, colorants, preservatives, antioxidants, thickeners, emulsifiers, and the like.
Colorant. In the production of meat products, colorants are often used to make the products have a bright red color. At present, most of the domestic use of red pigment, including natural and artificial synthesis of two major categories. Natural pigments are derived from plants or secreted by microorganisms, with Monascus pigments being the most common. Monascus pigment is a safe, non-toxic additive with no adverse effects on animals. Monascus pigments are particularly useful in the processing of meat products, especially in products with high fat content. Monascus pigments have good coloring stability for proteins and therefore can impart a "red meat" characteristic to meat products. In the formation of pigments, Monascus also synthesizes glutamic acids that have aromatizing effect. Synthetic pigments are made from coal tar dyes. According to the standards for the use and use of food additives in China, artificial red pigments approved for use include edible red 6, edible red 7, and carmine.
preservative. The preservatives currently used in meat products include potassium sorbate, organic acids, Nisin, and sodium lactate. Recently, it has been suggested that several preservatives have the best combination of effects, such as Nisin, Gram-positive bacteria, Sodium lactate, Gram-negative bacteria, and citric acid. Both have effects on these two bacteria. EDTA cooperates with Nisin and Gram-negative. Positive bacteria are more effective when combined by their synergistic effect.
Antioxidants. There are many types of antioxidants. Naturally occurring vitamin C, vitamin E, etc. have good antioxidant effects. Other antioxidants commonly used in meat products include gallate gallate, tocopherol (VE), butylhydroxyanisole (BHA), and dibutylhydroxytoluene (BHT).
The replacement of synthetic antioxidants with natural antioxidants is the development trend of the food industry in the future. At present, natural antioxidants developed and researched at home and abroad mainly include licorice antioxidants, tea polyphenols, rosemary extracts, and phytic acid. The development of practical, high-efficiency and low-cost natural antioxidants will be the focus of antioxidant research.
Thickeners. Thickeners, also known as excipients and thickeners, are substances that improve and stabilize the physical properties or tissue morphology of meat products. The thickeners used in meat products mainly include starch, modified starch and carrageenan. The addition of starch to meat products has a good effect on water retention and tissue morphology of the product. When heated and cooked, starch granules can absorb fats that melt into a liquid state, reducing fat loss and improving yield. Since the modified starch can be expanded and dissolved in water in a short time regardless of the addition of cold water and hot water, the use of modified starch instead of the original starch for the processing of enema products and Western ham products can significantly improve the structure of the product and slicing. Sex, taste and juicyness. Carrageenan, like agar, has unique coagulation properties, which is an important reason for the widespread use of carrageenan. Since carrageenan can be combined with proteins and added to meat products, it exhibits sufficient gelation when heated, forming a huge network structure and maintaining a large amount of moisture in the product. Reduce the loss of meat products, and have good flexibility and toughness. In order to improve the product yield. In addition, carrageenan also prevents the loss of salt-soluble myosins and actin, and suppresses the dissolution and volatilization of umami components.
Emulsifiers. The use of emulsifiers in the production of meat products such as sausages, sausages, fish sausages, fish cakes, and canned goods can fully emulsify the ingredients and evenly mix them to prevent the segregation of fats. It can also increase the water retention of products and prevent the products from eluting water and cooling. Shrinkage and hardening, improve the organizational state of the product, make the product more flexible, increase the whiteness of the product, improve the tenderness of the product, improve the flavor of the product, and improve the product quality. At the same time, the addition of emulsifiers can also increase the strippability of packaging films (casings). In short, adding the proper amount of emulsifier to meat products is more important for the product's shelf life, taste and appearance. At present, soy protein, sodium caseinate, polyglycerin fatty acid esters and sucrose fatty acid esters are the most widely used in the production of sausages, meat products and fish products.
With the continuous development of the meat industry, the industry puts forward more and higher requirements for food additives, which also promotes the continuous improvement of food additives. Meat preservation and antistaling agents will develop in an efficient, natural and bio-friendly manner. These types of Additives will gradually or partially replace the various chemical synthesis additives currently used. Many plant extracts not only have antiseptic effects, but also have significant antioxidative effects. As an essential part of the processing of meat products, meat food additives have an irreplaceable role. Only vigorously developing new, environmentally friendly, efficient, excellent and safe food additives will help the progress of the meat industry and the entire meat industry. Industry flourishes.