Functionality of meat food additives

aditivos alimentares carneos

List of main functional ingredients It is food additives used in charcuterie meat products, such as fresh, smoked and cured sausages, sausages, cooked hams, among others.

SALT

  • Bacteriostatic agent that imparts flavor;
  • Solubilize the proteins responsible for the formation of the meat emulsion (alloy).

SUGAR

  • Contributes to the flavor;
  • Helps in the formation of red color;
  • Increases fermentation activity in cured products.

WATER/ICE

  • Serves as a vehicle to improve the distribution of ingredients in the dough;
  • It is responsible for the softness and juiciness of the products;
  • Keeps the dough temperature low, ensuring better microbiological safety and stability of the emulsions.

STABILIZING

  • Regulates and stabilizes pH;
  • Increases product moisture retention;
  • Improves color, flavor and consistency;
  • Reduces losses during cooking.

CURING SALTS

  • Provides stable color to the product;
  • They provide a typical cured flavor and odor;
  • They inhibit the action of microorganisms (Clostridium Botulinum).

EMULSIFIERS

  • Promotes better consistency;
  • Enables greater safety and uniformity in the production of cured products;
  • Assists in slicing products;
  • Increases the juiciness of the product.

COLOR FIXER

  • Accelerates the Healing reaction, maintaining color stability;
  • It performs an antioxidant action, caused by factors such as temperature, light and oxygen;
  • Extends product shelf life.

FLAVOR ENHANCER

  • Enhances the desired flavor in the product;
  • It has flavoring properties that correct the deficiency in covering up undesirable flavors such as vegetable proteins and cassava starch.
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