The production of meat products in the meat industry has long used additives. These materials durab

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The production of meat products in the meat industry has long used additives. These materials durability or sensory properties and processability of the composition of the raw material to be allowed. As technologies evolve, food processor biscuits more and more types of additives are used more and more widely. (Lawrence F. - Peter J. Lens, 1973)
Preservatives Color Correction Állományjavítók Kémhatásszabályozók agents, alkalizing and acidifying protein-based jelly-based emulsifiers Carbohydrate Enzymes Flavourings stock regulators Anticoagulants Water
The stabilizers can be divided into two groups or-improving food processor biscuits substances. One group of substances affecting the properties of the muscle proteins food processor biscuits include, while the other forming water in meat or added ability to aspic.
One of the oldest continuously-improving material used in the salt (NaCl). With the effect of hygroscopic salt meat can increase the water absorption capacity, thereby improving its texture. The disadvantage that the water binding capacity can not be used to its full extent, as a 5% salt level (this is the maximum recording) has ízrontó effect.
The condensed phosphates, phosphoric acid molecules are created during the connection of water withdrawal. Depending upon the number of molecular chain or linked to form a ring. "Hungary fillings preparations and preparations for free each piece of condensed phosphates, especially pyrophosphate (soluprát) food processor biscuits instead. food processor biscuits The amount of condensed phosphates of the meat products the meat section, not more than 0.4% "(Lawrence F. - Lens Peter J., 1973).
The purpose of the post-cutting, buffering agents (after dissolution of rigor mortis) food processor biscuits 6 can be improved by increasing the pH value of the water absorption capacity of the meat. Such materials are eg. Soda, soda ash, caustic food processor biscuits soda, trisodium phosphate, citric acid, acetic acid and lactic food processor biscuits acid, sodium salt. The pH increase in the drawback that the spoilage food processor biscuits microorganisms proliferation creates optimal conditions, so that the subsequent heat treatment of meat products is warranted. The pH of the meat product by reducing its water binding capacity is reduced. In the case of dry goods with the winds can be improved. The suitable pH reducing materials eg. Potato sugar, beet sugar, lactose, corn syrup, GLD (glucono-delta-lactone). The sugars producing acid-degrading bacteria that causes a decrease in pH.
The protein-based texturing materials of animal or vegetable raw materials separated and purified according to use. Proteins of natural origin and therefore biological value is significant. (Lawrence F. - Peter J. Lens, 1973) Usually available in powder form. Chopped meat products, and pulp manufacturing increasing significance. Highly soluble in water or swell. The meat product to form a gel (jelly). Of these, the most widely used gelatin, casein and soy proteins. food processor biscuits
Gelatin (E441) is a colorless, odorless food processor biscuits and tasteless. Purified from bone, tendons and skin waste is made with hot water or a 5% hydrochloric acid hydrolysis of the collagen and by the release, evaporating and drying. In essence, therefore, suitable for culinary purposes clear glue. (Gasztonyi K. - Lásztity R. 1992).
Also, protein based-improving casein, which is the main component of milk proteins, total protein 76-86% of the total. The milk precipitated casein solubilized sodium salt sodium caseinate, which is supplied as a white powder. Meat products 1-3% of amount fed is used to improve the water-binding capacity and zsíremulgeálásra. The kazeingél not stable over time, shrink, in the liquid phase (whey) is forced out of the system.
The third group is made up of protein-based property-improving soy proteins. This group includes not only the soybean (Glycine max), for other crops, such as sunflower, pea, bean and wheat seeds can be extracted proteins, and their stocks are also suitable for repair. Various protein products are also available, such as soy protein isolate is more than 90% protein has a margin. Water absorption during cooking to improve, not deteriorate during sterilization. Above 65 C to form a gel. After heat treatment, the gel prevents the precipitation food processor biscuits of fat in meat products and flexible. Most often, Paris, sausages and crinolines used állagjavításához.
The carbohydrate-based gelling agents also use moisture in the meat, or added to the water to jelly formation. Today, marginalized from the protein-based stabilizers with, even after they are cheap because sterilization is brown, indigestible and bitter-tasting compounds to form proteins. This group will be divided into pectin (E440), which is the most widely-improving crop. Fruits (apples, currants, lemon) or leached Repast