Liha töötlemine
Phosphates have a have a high proportion of nonpolar groups,
wide application in the meat-processing and they are surface active. They must rapidly
industry and improve binding and texture in absorb to the surface (McClements 1999).
processed meat products. For meat prepara- Nonmeat proteins are mainly used for their
tions such as sausage mixes, where phos- emulsifying and thickening properties
phates are added as dry powder, phosphates (Delaitre et al. 1988). They have been used
with moderate alkaline effect are preferred, in meat products for technological purposes
in particular di-phosphates (pH 7.3). (e.g., protein isolates as binders) and to lower
Diphosphates have a low water solubility, costs (e.g., soy flour as meat extenders). They
but they are the most effective form of also provide nutritional benefits (e.g., soy
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