What is the difference between the application of compound phosphates and phosphate-free water retention agents?

The effect of water retention of meat products is crucial, the effect of water retention can be observed from boiling, frying, freezing and thawing to observe the change of the surface moisture of meat products to determine whether the water retention of meat products is perfect.
Meat water retention is not the same as saying that the meat is injected with water, water is simply injected into the muscle tissue, the water is still in a free state of free water, a little processing (heat treatment, freezing treatment) will let the water from the muscle tissue drain off, not only can’t improve the appearance of the meat and taste, but also to a certain extent will accelerate the oxidative discoloration of the meat products and the organization of the state of the loosening, the surface looks like a mess of rotten meat.
On the contrary, if it is treated with standardized water retention, the water in the muscle tissue will be firmly hydrated with muscle proteins, so that the free water and muscle proteins are firmly bound together to form a bound bonded state of water, so that no matter whether you freeze and thaw or heat treatment of such a water retention of the meat, the water will not be easy to free from the muscle tissue, the leakage, so that is a reasonable, perfect water retention of meat products. This is only reasonable and perfect water retention of meat products.
Influence muscle water retention is directly related to the water retention effect of meat products, different meat products have different pH and its unique water retention, which is not only with the external provision of acidity, ionic strength, their own temperature and other conditions are inextricably linked to the more important is how to choose a more suitable for its own characteristics of the meat products of the water retention agent, the general phosphate in the meat products will not be more than 0.5% of the amount added, removed Muscle background residue of 0.1%, generally in the actual production of the added amount of not 0.3%, which will lead to a result is that, no matter how much water retention needs of meat products, it adds the total amount of basically close to controlling the ceiling, no way to work on a type of phosphate to improve the rate of water retention/sex, but non-phosphorus water retention agent will not generally be subject to the constraints of the addition of the excellent water retention effect, the characteristics of non-phosphorus, once introduced, it has gained a lot of attention and support. Characteristics, once introduced to the market has been widely praised, the next shallow to analyze the difference between phosphate-free water retention agent and phosphate.
Acid salt water retention agent mechanism and defects
Sodium pyrophosphate, sodium tripolyphosphate, sodium hexametaphosphate and other phosphate compounds as the main components of the compound food additives.
Role mechanism: 1, improve raw meat pH, so that it deviates from the isoelectric point of myosin, improve the water retention of meat. 2, chelate with calcium, magnesium and other metal ions in the muscle, destroying the main body of the protein mesh structure, improve the binding capacity of the protein and water. 3, prompting actin to dissociate into actin and myosin, improve the water retention of the meat. 4, increase the ionic strength of the protein to improve the solubility of the protein, which facilitates the myofibril Protein dissolution, improve water retention.
Defects: 1, excessive intake of phosphate affects the absorption of calcium, iron, copper, zinc and other essential elements, endangering human health. 2, the amount of phosphate added to the General Assembly to produce unpleasant metallic astringency, resulting in rough tissue structure of the product, seriously affecting the natural flavor of the food non-phosphorus water retention agent (acidity regulator) of the role of the mechanism and defects
At present, the phosphorus-free water retention agent sold in the market is mainly a pH regulator (carbonate, citrate) + hydrophilic substances (colloid, protein substances) + salt in the form of compounding.
Principle of action: 1, the use of its own capacity to increase the space of myogenic fibers, increasing the space of internal water retention. 2, the formation of a protective film on the outside of the muscle fibers to prevent the loss of internal water. 3, the extraction of salt-soluble H-band and A-band proteins of the two segments, to increase the content of soluble proteins to improve the structure of the gel. 4, and the combination of myogenic fiber proteins to enhance the stability of the muscle fibers, to prevent the denaturation of muscle fibers proteins. 5, to raise the Raw meat pH, so that it deviates from the isoelectric point of myosin, improve the water retention of meat 6, hydrophilic substances combined with free water, reduce the “eutectic point”, to prevent protein cohesion and denaturation 7, salt to increase the ionic strength of the meat, so that the myofibrillar proteins dissolved, electrostatic repulsion increased
Defects: 1, add more additives, inconsistent with the health claims 2, affecting the natural flavor of food 3, the use of the operation is inconvenient, the need to shear to dissolve 4, the quality of the market product varies, more chaotic.
Next, we will add from the amount, scope of use, process and taste on the differences: 1, the amount of different additives
State regulations shall not exceed 0.5% phosphorus content of finished products, manufacturers in the process of adding in order to pursue the yield, often over-added, which invariably increases the legal risk, non-phosphorus water-retaining agent due to the composition of the formula does not contain phosphate, the amount of additives can be appropriately increased to ensure the full absorption of water to protect the yield of the finished product.
2、Different scope of adaptation
Non-phosphorus water retention agent due to its structural characteristics, suitable for seasoning products, relatively loose taste, is not suitable for tight meat processing. In contrast, phosphate products do not lose water after thawing, and the scope of application is wider, can be widely used in noodle products, meat products and aquatic products.
3, different processes
Due to different formulations, phosphorus-containing water retention agent often need to be processed with tumbling and injection process to ensure that the product water retention is more superior, while most of the non-phosphorus water retention agent is dissolved in water and then tumbled in the tumbling process. Often many people get the product directly after the replacement of phosphate to use, the taste of the product, there is a big difference in traits, so you need to adjust the entire product formula and processing technology to ensure product quality.

4, the taste of different products produced by two types of water retention agent in the taste of a small range of distinctions, produced by the phosphorus-containing water retention agent product structure is more compact, the texture of the elasticity and toughness of the adequate; by the production of non-phosphorus water retention agent will make the product juicier, more tender meat. However, in order to retain water, traditional phosphates often produce meat products with a bitter taste. Phosphorus-free water retention agent is different from ordinary phosphorus-containing products, even if it is added in excess, it will not have any effect on the taste of the product, and it truly restores the taste of the meat product.