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1、CARFOSELFORMEAT,FISHANDPETFOODPROCESSING磷酸盐用在肉类、鱼类和宠物食品加工Inlivingmuscleorjustafterslaughteringorfishing,theproteinsbindtheconstitutionwaterandthemuscleisfirm,tenderandjuicy.在生肉或刚屠宰过的肉或刚捕过的鱼里，蛋白质凝固结构水，肌肉是坚实，鲜嫩，多汁。Afewdaysafterslaughteringorfishing,therecomesthepost-mortemstage:localpHdecreases,thepro
2、teinsclingtogether,themusclegetsexsudativeandsomeoxydationprocessstarts;aftercooking,themeatorfishisstringyand/ordry.屠宰或捕渔几天后，本身PH值减少，蛋白质亦然，肌肉开始有些氧化，烹调后，肉或鱼有纤维或干燥。Thankstotheirintrinsicproperties,phosphatesareableto:感谢它们的内在特性，磷酸盐能：-reincreasethepH增加PH值-cutthecalciumandmagnesiumbridgesthathavebeenbui
3、ltintraandinterproteins切断钙和镁曾埋葬的蛋白质-helpandextractsolubleproteins(insynergywithNaCl)帮助和吸取可溶解的蛋白质(用氯化钠增强)-sequesterothercations:Fe3+,Cu2+,隔绝其它的阳离子：铁离子，铜离子whichresultsdirectlyinto:直接结果-restoringthewaterholdingcapabilityofproteins,恢复蛋白质的水分支持能力-hencereducingthelossoffluidduringstorage,freeze-thawing,cur
4、ingandcookingandreducingsubsequentlossofnutrients(mineralsalts,amino-acids,watersolublevitamins),因此在储藏过程中减轻重量的遗失，冷冻解冻，治愈，烹调，减轻后来的营养遗失(矿物盐，氨基酸，可溶解的维他命)-andalsorestoringtendernessandjuiciness,也可以恢复鲜嫩与多汁-improvingthetexture,thecohesivnessandhomogeneityofcuredmeatandsausages(bindingindividualmeatpartsto
5、getherincaseofcuredmeat,providingafineremulsionincaseofsausages),改善肌理，粘着，治愈肉的同质，腊肠(粘和个别的肉部分与治愈的肉一起，供给腊肠一个出色的乳状液)-henceresultinginabettersliceabilityofcuredproductsandcomminutedmeatproducts,因而产生的一个更好的治愈的产品的薄片和肉制品的粉末-andimprovingthemouthfeel,改善味觉-decreasingtheoxydativeranciditydevelopment(especiallyim
6、portantbypoultryandfishwhichhaveahighamountofunsaturatedfattyacids),减少氧化腐臭的发展(对那些含有大量的不饱和脂肪酸的家禽、鱼尤其重要)-thuscontributingtoanincreaseoftheshelflifeandtoabettertaste,因而对增加味道起作用-stabilizingthecuredcolour(thankstostabilizingthepHtoanoptimumrange),稳定治愈的颜色(稳定PH值到最适宜的范围)-makingtheprocesseasier,eitherincreas
7、ingordecreasingtheviscosityoftherawemulsion,dependingontheprocessandontheformulation,使得加工更容易，也渐增或减少自然乳状液的粘性，依靠加工-improvingthemicrobiologicalqualityandtheshelflifeoftheendproducts,thankstotheantimicrobialeffectofphosphatesandthankstotheimprovedstabilityofemulsionsandimprovedwaterbinding,whichallowhig
8、herpastorizationtemperatureforsausagesandforham,withoutbreakingtheemulsionandwithagoodcookingyield.改善微生物质量和产品末端，归功于磷酸盐作用下的抗菌剂，改良的乳状液的稳定性，改良的水粘和物，允许更高的温度用在腊肠和火腿上，不必破坏乳状液与更好的烹饪生产Sodiumphosphatesarebyfarthemostcommonlyused,磷酸钠的使用最普通，涉及面广Sodiumpyrophosphatesarethemostefficientastheycombinealltherequired
9、properties.Buttheyhavealimitedsolubility,hencetheyneedtobecombinedwithmoresolublelongerchainedphosphatesorpotassiumphosphates,dependingontheapplication,orsodiumtripolyphosphatesisused.焦磷酸钠最直接生效当它们连接所有的蛋白质时，但它们有有限的溶解性，因而它们需要与更可溶解的、更长久的、链接的磷酸盐或磷酸钾结合，依靠运用或使用三磷酸钠Longchainpolyphosphatesarealsoefficientas
10、theyarequicklyhydrolyzedtopyro/tripolyphosphatesundertheactionofenzymes.长链多磷酸盐也直接生效当它们在酶的作用下迅速的被水解成多/三磷酸盐时Europhoshasdeveloppedspecialphosphatesforthemeat,fish&petfoodindustryunderthenameCARFOSEL.Europhos已经发展了用在肉、鱼及宠物食品工业上的特殊的磷酸盐，命名为CARFOSELTheseareadjustedblendsofdifferentphosphatesorspecialitiesof
11、singlephosphates,withapHbetween7,0and10,0forgoodresults.这些被调整的不同的磷酸盐混合体或单一的磷酸盐特性，在PH值为7.0与10.0之间会有好结果Dependingontheprocessandontheendproduct,Carfoselcanbeused:依靠力口工和在产品的最后，会使用CARFOSEL-eitherviaabrine(“wetprocess”)totreatwholepiecesofmeatoffish;inthiscasethemeatproductisinjectedand/ortumbledwiththebr
12、inecontainingCarfosel(ham,poultry),oritissoakedinthebrine(fishfillets,shrimps).或者经过盐水(湿处理)来对待全部的肉片鱼片，这样肉产品被注射或用含有CARFOSEL的盐水滚翻(火腿，家禽)，或者在盐水里浸湿(鱼片，小虾)-eitherasadryaddition(“dryprocess”)tomanufacturecomminutedmeatorfishprodupcatstti(essa,upseatgfoeos,d)ordrymeatproducts(fermentedrawsausages).或者作为一个干燥增
13、加物(干燥处理)制成肉末或鱼制品(香肠，肉饼，宠物食品)或干燥的肉制品(被发酵的自然香肠)Normaldosagerangesfrom0,3to0,5%Carfoselintheendproduct.CARFOSEL在产品的最后使用的正常的剂量范围0.3到0.5%EEClegislationallowsupto0,5%phosphatesasexpressedinP205intheendproduct,whichismuchhigherthanusualdosage.欧洲经济共同体允许最多0.5%磷酸盐用P205，可以比正常量更高Locallegislationmustbecheckedine
14、achcountry,当地法律必须在每个国家通过WesillnowgointothedetailofeachfamilyofapplicationandletyouknowwhichCarfoselarerecommendedineachcase.我们现在进入每个应用的细节，让你知道哪种CARFOSEL在每个例子中被推荐CARFOSELFORMEAT:”WETPROCES”:S肉(湿处理)用CARFOSELHAM/POULTRYFILLETS/MEATPIECES/MARINADES/PETFOODMEATCHUNKS火腿/家庭里脊肉/肉部分/腌泡汁/宠物食品肉大量Inadditiontoth
15、eabovelistedproperties,phosphatesherehavethefollowinginterest:不仅是上述所列部分，磷酸盐还有下列益处-theycanhelpandquickenthepenetrationoftheotheringredientsofthebrine,帮助加快盐水的其它成分的渗透力-theycanregulatethebadqualityofPSE(PaleSoftExsudative)meat.能调整肉劣质Foranoptimalresult,Carfoselmustfitherethefollowingrequirements:为最佳的结果，C
16、ARFOSEL必须符合下列要求1)haveapHat1%insolutionbetween8and10:toincreaseWHC(WaterHoldingCapability)ofproteinsandtotalyield;(Nota:CarfoselwithapH9areespeciallyfittoadjustthepHofPSEmeat),在1%的溶液下，PH值在8-10之间来增加蛋白质的水支持力和整个的生产2)haveagoodsolubilityandashortdissolutiontimeandinsureagoodstabilityofthebrine,inparticularwithnocrystalformationwhichwouldblocktheinjectionneedles.有一个好的溶解性和短的分解时间及确保盐水的稳定性，
