Yes. Because xanthan gum (Chinese) can improve the water retention of beef, penetration into beef tissue can increase the water retention capacity of muscles; it can be expressed by the gel-like structure of protein and electrostatic action, among which the myosin in the muscle structure protein retains water to it Has a decisive role.
The pH value is an important parameter to measure beef quality. It not only affects the palatability, tenderness, cooking loss and selling time of beef, but also has significant correlation with beef's water power, meat color and flavor. When the muscle pH is close to its protein isoelectric point (5.0-5.5), the mechanical strength of the meat is the highest, the tenderness is poor, and the water retention is also low. Production usually requires the pH of meat to deviate from its isoelectric point. Soaking beef with xanthan gum solution can increase the PH value of its muscles. Therefore, adding xanthan gum (Chinese) will help improve the water retention and quality of beef.
The maximum shearing force of beef can reflect the tenderness of beef. The smaller the shearing force, the better the tenderness. Therefore, 0.5% xanthan gum infusion can improve the tenderness of beef.
The reason may be that xanthan gum products can chelate Ca2+, which may promote the transfer of Ca2+ in muscle cells into sarcoplasm, thereby activating calpain in sarcoplasm, promoting the hydrolysis of muscle protein, and causing disintegration of Z-line in the structure of muscle fibers, as well as making the sarcomeres broken and myofibrils become small pieces, thereby tenderizing the beef.
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