2.       Food additives

Along with modern chemical industry development, there are many food additives which are inexpensive but have good quality for in food industry. These additives feature in low cost, bright color, long lasting time, stable and convenient. It plays positive role for accelerating food industry development.

Additives mainly used for changing product color and characters.

For instance, if we want to present good meat color, we should choose responding color retention agent and color retention assistant agent. Usually we apply nitrate and nitrite. The best dosage of nitrate is 0.1g/kg, while, the best dosage of nitrite is 0.5g/kg. Common color retention agents are ascorbic acid, L-ascorbic acid and sodium nicotinamide.

There are two main categories of antioxidant, one is oil soluble antioxidant, and the other one is water soluble antioxidant. Water soluble antioxidant agent can prevent hemoglobin oxidation in meat product, which affects product flavor and quality.

Meat will metamorphose for some reasons such as physical, chemical and biological. In order to prevent this phenomenon, manufacturers usually add antisepsis which can sterilize or restrain its multiplication. It is different from common disinfector.

In addition, manufacturers will increase some food additives which benefit for product quality such as quality modifier, thickness intensifier, leavening agent and nutrition intensifier and so on.

4 Oil grease additives

In normal temperature, the liquid substance is oil, while the solid substance is grease. They can improve meat product color, flavor and taste.

Oil grease is a kind of mixture. Its main content is 3 mannuronicate which composed by fatty acid. Fatty acid includes two breeds, saturated fatty acid and unsaturated fatty acid.

Along with the development of modern industry, edible oil’s application becomes broadly. So when we choose edible oil grease, we have to pay attention on some feeling indexes such as flavor, taste, color, transparency and deposit and so on. Physical and chemical indexes include relative density, refraction index, water volatility, sour degree and heating experiments.

Most oil and grease has certain color, therefore, these additives will affect product color. So we can not use dark oil grease for processing white or colorless meat. It’s better to use white pork grease at this time.

Oil grease additives have certain impact on meat product flavor. During meat processing, oil grease not show flavor at all. Because people can feel the flavor of substance which is soluble not oil soluble.