Application of Sodium Carboxymethyl Cellulose in Meat Products

Sodium carboxymethyl cellulose (CMC) is widely used in meat products, mainly as a water retaining agent, thickener, stabilizer, and texture improver.

Improving water retention and tenderness: In the ham processing stage, CMC reduces water loss during steaming, increases yield, and makes the meat more tender and smooth; Its hydrophilicity also helps to form a gel network that locks in water and prevents protein shrinkage.

Improving emulsion stability: In emulsified meat mince, CMC stabilizes fat distribution, prevents fat precipitation during high-temperature processing, and avoids product "oil" or delamination.

Inhibiting the formation of ice crystals in frozen meat products: Adding CMC to frozen meat products such as chicken cutlets and beef can reduce the loss of juice after thawing, maintain taste, and CMC can also bind water molecules through hydrogen bonding to reduce the damage of ice crystals to muscle fibers during freezing.

Texture improvement of low-fat meat products: CMC can partially replace fat in low-fat burger meat and reduced fat sausages, simulating the lubricating taste of oil and achieving a balance between taste and health.

Bonding of recombinant meat products: During the production of recombinant steak, Rice-meat dumplings and meat fillings, CMC and TG enzyme (glutamine transaminase) are compounded to help the minced meat to be bonded and shaped, and improve the integrity of slices.

Thickening and luster of sauce braised products: Adding CMC to the braised sauce increases the adhesion of the sauce, making the surface of braised beef, sauce duck, etc. brighter and enhancing visual appeal.

At the same time, it can extend the shelf life to a certain extent and reduce the problem of quality decline during storage.

CMC also appears in pet food, which is used to thicken meat juices and delay the softening of small balls in dry pet food; Used in semi moist pet food to improve extrusion and appearance; Canned pet food is used to stabilize fat.