Water retention agent refers to a kind of substance that can improve the stability of products, maintain the internal water retention of food, and improve the shape, flavor and color of food in the process of food processing. Substances added to help maintain water in food mostly refer to phosphates used in meat and aquatic products processing to enhance their water stability and high water holding capacity.

In the production of meat products, phosphate is the only water retaining agent that can effectively activate meat protein. The production and processing of meat products is inseparable from phosphate. Phosphate is mainly divided into two aspects, monomer products and compound products.

(1) Monomer products: refer to the phosphates specified in GB2760 standard for the use of food additives such as sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate and trisodium phosphate.

(2) Compound products: in the current national standard general guidelines, it is named as compound water retention agent, including commonly known product names such as curing agent and tender meat powder.

1、 Mechanism of phosphate improving meat water holding capacity:

1. Adjust the pH value of meat to make it higher than the isoelectric point (pH5.5) of meat protein, so as to improve the water retention performance of meat and ensure the freshness and tenderness of meat;

2. Increase the ionic strength, which is conducive to the dissolution of myofibrillar protein. It cooperates with salt to form a network structure with sarcoplasmic protein, so that water can gather in the network structure;

3. It can chelate Ca2 +, Mg2 +, Fe2 + and other metal ions, improve water retention and antioxidant effect, because metal ions are activators of fat oxidative rancidity. After adding phosphate, calcium and magnesium ions originally combined with muscle are chelated by polyphosphate, and the carboxyl group in muscle protein is released. Due to the electrostatic repulsion between carboxyl groups, Make the protein structure loose and absorb more water, so as to improve the water retention of meat.

There are many varieties of phosphate, and the function of a single product is always limited. It is impossible to choose a single phosphate in the application of meat products. There will always be two or more phosphate products mixed into compound products.

2、 How to choose compound water retention agent

1. Products with high meat content (more than 50%): generally, pure phosphate compound products are selected, and the addition amount is 0.3% - 0.5%;

2. Products with slightly lower meat content: generally, the addition amount is 0.5% - 1%. These products are generally compounded with additives with special functions such as colloid to increase the viscosity and cohesion of the filling.

3、 Several principles for selecting water retention agent products:

1. For the solubility of the product, the retention agent can only be used after being dissolved. The product with poor dissolution cannot play the role of the product 100%;

2. The ability of preserving water and hair color of pickled meat stuffing: after being pickled, the meat stuffing will be elastic and bright;

3. Product taste: phosphate with insufficient purity and poor quality will feel astringent when making meat products and tasting, which is most obviously reflected on both sides of the root of the tongue, followed by details such as product taste brittleness.

4. Determine pH value, pH8 0-9.0, the alkalinity is too strong, and the tender meat quality is serious, resulting in loose product structure, non delicate slices and poor elasticity.

5. The compound additive has good flavor and good synergistic effect, so as to avoid the disadvantages of astringent flavor, poor solubility, salt precipitation and insignificant effect caused by a single product.