Gelatin-Meat Products
• Retain freshness
• Improving the taste
• Extend the shelf life
• Edible protective film
• Prevent moisture evaporation
• Fat Free/Multiple Amino Acids
Additional information
Weight: 25 kg
Dimensions: 90 × 45 × 10 cm
GRAIN SIZE: 8mesh-60mesh
Key word:
Sda Biotechnology
Download:
Gelatin’s Application In Meat Food
The good water retention of edible gelatin is an important factor in making most meat products tender and juicy. It can firmly lock in free water and prevent significant loss of water during processing such as heating, sterilization, and shearing.
Firstly, gelatin is a protein-rich substance that can increase the protein content of meat products and enhance their nutritional value.
Secondly, gelatin has the ability to absorb moisture and maintain a moist state, making meat products juicier and more tender. It prevents meat products from losing moisture prematurely and helps retain the tenderness of the meat during cooking.
Lastly, gelatin can form an elastic and flexible gel structure in meat products, providing a chewy texture and appealing appearance.
1.Surface Coating Of Cooked Meat
Edible gelatin can serve as a coating agent to cover the surface of meat, forming a protective film on the surface of food, protecting meat from the influence of oxygen and microorganisms, and playing a role in quality assurance, preservation, or polishing.
Edible gelatin can be applied to the surface of small packaged frozen meat, forming a protective film after cooling to prevent moisture evaporation, prevent microbial invasion, and extend the shelf life of frozen meat.
Edible gelatin can also be used to produce edible films, such as sausage casings.
2.Sausages, Canned Meat Products, And Other Meat Products
Gelatin exhibits excellent water-binding properties. This is crucial not only for reducing fat but also for minimizing moisture loss caused by baking, frying, or grilling when gelatin is added to meat. By reducing costs and improving the quality of the final product, gelatin gains favor among consumers.
Water-binding capacity is particularly important in low-fat meat products. Simply adding a small amount of hydrolyzed gelatin can enhance the tenderness and extensibility of meat products made from minced meat and fat tissue. During thawing and cooking processes, gelatin also helps to retain moisture.
In canned products like cured beef, gelatin serves to absorb moisture released during the sterilization process and bind the meat pieces together, improving slicing performance.
Functional proteins can be utilized in the production of meat jellies, sausages, and coated meat products, all of which have significantly lower calories compared to other meat products or sausages. Especially for high-fat and spreadable sausages, they are ideal candidates for fat reduction applications. Gelatin provides excellent texture and improved spreadability for such products, while reducing fat content and calories.
In meat applications, gelatin can enhance yield, fat replacement, and texture improvement. Its viscosity, emulsification, stability, and gelling properties make it an ideal ingredient for various meats, fish, and meat jelly products.
3.Meat Gravy And Meat Jelly Products
Proteins in meat products can be categorized into water-soluble proteins, salt-soluble proteins, and insoluble proteins, all of which contribute to the pleasant taste of meat. When gelatin is consumed, it reacts with the polar parts of proteins and, combined with its water-holding capacity, maximally retains the taste and aroma molecules in meat products. This results in meat products that are elastic, chewable, tender, and juicy.
USAGE:
The gelatin particles and water, according to 1:10, that is 1 part of gelatin powder and 10 parts of cold water soak, (the proportion of adding water can be adjusted according to the production process) 40-60 minutes, after the expansion of water absorption and then indirect heating dissolved, the sol can not be directly heated, the sol temperature is controlled below 80℃, completely heated dissolved into the glue state can be added and used.
The Optional Particle Size Is:
| 0.3mm 60 mesh fine grinding | 0.5mm 35 mesh fine grinding | 0.8mm 20 mesh fine grinding | 3mm 8 mesh fine grinding |
GB6783-2013 & Contract Requirements
| Moisture | % | ≤14.0 | 10.0 |
| Gel Strength | Bloom | 6.67% 10℃ | 220 |
| Viscosity | °E | 15％,40℃ | 5.0-12.0 |
| mPa.s | 6.67％,60℃ | 3.0-4.0 | |
| Light transmittanceratio | % | Wavelength450nm≥30 Wavelength620nm≥50 |
Wavelength450nm:81 Wavelength620nm:92 |
| Chromium(in Cr) | mg/kg | ≤2.0 | 0.5 |
| Total Bacterial Count | CFU/g | ≤10000 | ＜100 |
Recommended Products
Sample Application
Attention: Please leave your contact information, and our professionals will contact you as soon as possible!