Research Progress of Phosphorus Free Water Retaining Agents for Meat Products
As the focus on healthy eating grows,consumers are becoming increasingly mindful of their daily dietary choices.Phosphate is a commonly used food additive in meat processing,used to enhance water retention,oil retention,and overall quality.However,excessive intake of phosphate can have numerous adverse effects on human health.Consequently,extensive research has been conducted by meat researchers to reduce the use of phosphate while ensuring product quality.The paper summarizes the effects,impacts on product quality,and limitations of using carbonate,plant protein,and plant polysaccharides as substitutes for phosphate-based water-retaining agents.It discusses the application and effectiveness of blended phosphorus-free water-retaining agents,providing theoretical and technical guidance for the development,application,and further research of phosphorus-free water-retaining agents for meat products.
meat productwater holding capabilityphosphatephosphorus-free water retaining agents
万方数据
维普
