Cellulose is the most widely distributed and abundant carbohydrate in nature. Plants around the world can produce more than tens of billions of tons of cellulose every year, making this polysaccharide the largest organic carbon pool. Among various sustainable resources, cellulose has an inexhaustible material basis. As the only carbon-renewable resource, it is generally believed that it can supplement or partially replace non-renewable resources and become an important resource on which the future development of mankind depends. 1. Fiber Profile Cellulose is composed of alternating crystalline and amorphous regions. Most of the hydroxyl groups in the amorphous region are in

There are many kinds of edible gums used in meat products, which are prepared from plants and seaweeds, microorganisms, and animals. The most widely used meat products in China are carrageenan, xanthan gum, guar gum, agar, gelatin, sodium alginate, locust bean gum, and konjac gum. Because of its gel water retention and protein function, it can enhance the stability of the dispersion system and is widely used in meat products as a coating agent for meat products. It can improve the physical properties of meat products, increase the adhesion and water holding capacity, and give it a good taste. For

Casing: In the process of sausage processing, the casing mainly plays the role of processing mold, container, and product performance display. The casing is in direct contact with the meat, and it must meet the following requirements. It must be safe and non-toxic, the chemical components in the casing do not migrate to the meat and do not react with the components in the meat. It must have sufficient strength to safely wrap the meat, withstand filling pressure, and withstand the stress of sealing and kinking. It also needs to have certain shrinkage and extension characteristics, which can allow the

The auxiliary materials and additive ingredients added to the surimi products and the matching method are directly related to the flavor, taste, appearance, quality, and nutritional value of the product. The auxiliary materials referred to starch, oil, egg white, and so on. The additives include quality improvers, seasonings, food colorings, etc. These excipients and additives can be used in combination according to product types, quality requirements, market needs, consumer habits in different regions, and market prices. At the same time, special attention should be paid to their quality and an additional amount must meet the corresponding national standards. 1. Starch

Quality improvers are mainly used in meat processing. The combination of various additives and food can improve the color, aroma, and taste of food, maintain its quality and freshness, and meet the needs of technical processing technology. Polyphosphate is widely used in the processing of meat products and can significantly improve the quality. It can emulsify, control metal ions, color, microorganisms, adjust pH and buffer. It can also adjust the product texture, improve the flavor, maintain the tenderness and improve the yield of finished products. There are many types of polyphosphates, but there are three main ones related to meat processing.