PROCESSING磷酸盐用在肉类.doc

CARFOSEL FOR MEAT , FISH AND PETFOOD PROCESSING磷酸盐用在肉类、鱼类和宠物食品加工 In living muscle or just after slaughtering or fishing , the proteins bind the constitution water and the muscle is firm , tender and juicy.在生肉或刚屠宰过的肉或刚捕过的鱼里，蛋白质凝固结构水，肌肉是坚实，鲜嫩，多汁。 A few days after slaughtering or fishing, there comes the post-mortem stage: local pH decreases, the proteins cling together, the muscle gets exsudative and some oxydation process starts; after cooking, the meat or fish is stringy and/or dry.屠宰或捕渔几天后，本身PH值减少，蛋白质亦然，肌肉开始有些氧化，烹调后，肉或鱼有纤维或干燥。 Thanks to their intrinsic properties , phosphates are able to:感谢它们的内在特性，磷酸盐能： -reincrease the pH 增加PH值 -cut the calcium and magnesium bridges that have been built intra and inter proteins切断钙和镁曾埋葬的蛋白质 -help and extract soluble proteins (in synergy with NaCl)帮助和吸取可溶解的蛋白质（用氯化钠增强） -sequester other cations :Fe3+ ,Cu2+,隔绝其它的阳离子：铁离子，铜离子 which results directly into :直接结果 -restoring the water holding capability of proteins,恢复蛋白质的水分支持能力 -hence reducing the loss of fluid during storage, freeze-thawing, curing and cooking and reducing subsequent loss of nutrients (mineral salts ,amino-acids, water soluble vitamins),因此在储藏过程中减轻重量的遗失，冷冻解冻，治愈，烹调，减轻后来的营养遗失（矿物盐，氨基酸，可溶解的维他命） -and also restoring tenderness and juiciness,也可以恢复鲜嫩与多汁 -improving the texture, the cohesivness and homogeneity of cured meat and sausages (binding individual meat parts together in case of cured meat, providing a finer emulsion in case of sausages),改善肌理，粘着，治愈肉的同质，腊肠（粘和个别的肉部分与治愈的肉一起，供给腊肠一个出色的乳状液） -hence resulting in a better sliceability of cured products and comminuted meat products,因而产生的一个更好的治愈的产品的薄片和肉制品的粉末 -and improving the mouthfeel,改善味觉 -decreasing the oxydative rancidity development(especially important by poultry and fish which have a high amount of unsaturated fatty acids ),减少氧化腐臭的发展（对那些含有大量的不饱和脂肪酸的家禽、鱼尤其重要） -thus contributing to an increase of the shelflife and to a better taste,因而对增加味道起作用 -stabilizing the cured colour (thanks to stabilizing the pH to an optimum range ),稳定治愈的颜色（稳定