Phosphate can maintain the water holding capacity of meat in meat products

Phosphate in meat products can maintain the water holding capacity of meat, enhance the cohesion, and maintain the nutrition and tenderness of meat. The mechanism of improving the water holding capacity of meat is as follows: ① Increase the PH of meat to make it deviate from the isoelectric point of meat protein (PH5.5). ② Chelate the metal ions in the meat, making the protein in the muscle tissue chelate with calcium and magnesium ions. ③ Increasing the ionic strength of meat is conducive to the transformation of muscle protein into loose state. ④ To dissociate actin from muscle proteins. In addition to water holding function, phosphate also has the following functions: preventing beer and beverage from being turbid; It is used for cleaning the shell of eggs to prevent deterioration of eggs due to cleaning; When cooking fruits and vegetables, it is used to stabilize the natural pigments in fruits and vegetables.