Non-phosphorus composition for improving quality of meat products

Abstract

The invention relates to a non-phosphorus composition for improving the quality of meat products. The composition comprises table salt, carbonate, a compound of organic acid and organic acid salt, sugar alcohol and oligosaccharide, wherein the sugar alcohol contains 5-6 carbon atoms, and the oligosaccharide has a galactose-glucose-levulose construction unit. The meat products treated by using the composition disclosed by the invention cannot generate a brown stain phenomenon under the cold storage condition of 4 DEG C; besides, the meat products treated by the composition still have excellent water absorption, excellent water retention and excellent tenderness after being frozen, after the meat products treated by the composition are cooked, the freshness, the tenderness and the juice of the meat are maintained at the same time, and besides, the cooked meat products has intact flavor.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a composition for improving the quality of phosphorus-free meat products and meat products processed by the composition. Background technique [0002] With the development of the national economy, people's dietary consumption level is constantly improving, and the intake of various meat products is gradually transformed from the physiological needs of physical fitness to the satisfaction of taste, that is, complete color, aroma and taste. This requires meat processing enterprises to must Control the quality of the meat at a good stage. With the research and development of factors affecting the quality of meat products, meat processing enterprises are constantly adopting new measures and methods. Whether it is from the perspective of consumers or producers, the quality control of meat products is becoming more and more important. [0003] The eating quality of meat mainly includes...

AI Technical Summary

Problems solved by technology

However, the extraction cost of various enzymes is relatively high, and the use of protease will excessively destroy the structure of meat tissue, making the meat over-tenderized, but reducing the taste

[0007] Even under low-temperature freezing, fresh meat will also undergo browning during storage, which not only makes the color of the meat ugly, but also reduces the water absorption, water retention, and tenderness of meat products, making the taste worse

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