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Cosen functional pork protein powder is derived from extract dermis. In the processing of collagen fiber, the processing time and temperature is strictly controlled in the range of ensuring that the major components – collagen protein remains its fibers in structure and maintain its natural activity. In meat products collagen is fibrous structure, rather than ordinary jelly, which is stable and will not melt . In cosen collagen fiber protein, the protein content up to 90%. It is the functional animal protein fiber that any plant protein and animal protein can not substitute and can be widely used in meat and minced fish products and other related products.It’s high water and fat binding can help it develop a high gelling ability with water, which can improve juciness and yield of the meat product and it’s neutral in taste and colour will provide a natural meaty taste to the end product. It’s easy to use.
pork protein powder
FEATURES / BENEFITS:
Nutrition:High meat protein power and rice in many essential amino acids,healthy and nutritious.
Water and fat binding:It’s high water and fat binding can help improve the yield and to extends shelf life when it be used in meat products.
Freeze and thaw stability: High freeze stability can help store finished products under freezing conditions, and extends their shelf life.
Enchance structural:it will emusify collagen with meat fully, to provide close structure,better meaty,and improve sliceability of the meat product.
Easy applicatioin:Easy to use for injection ,tumbling ect.
pork protein powder
APPLICATIONS:
Large pieces of meat: Loin Ham,Smoked Ham,Salt Ham,Barbecue, etc.
Injected meat:Baked Ham,Roast Beef,Pure meat Ham,etc.
Tumbling Food:Ham,Sandwiches,Meat Ham,Sausage,Roast Sausage,Taiwan Intestine,Inccense Belly,etc.
Stirring Products: Sausage,Meatballs,Dried Sausage,Salami,Bologna,Fishball,etc
Chopping Food:Meatball,Fishball,Shrimp ball,High Temperature Ham,Meat Paste Ham,Meat Paste Sausage,Fishcake,etc.
Leisure Food:Meatcake,Drysaltery,Dried Meat Floss,Meat bar,etc.
Canned Food:Brazilian corned beef, beef sauce, pork sauce, luncheon meat,etc.
pork protein powder
quality features
functional animal proteins PRODUCT CHARACTERISTICS | ||
PARAMETER |
SPECIFICATION |
TEST METHOD |
Appearance |
White flowing powder |
Eyeballing |
|
Odor
|
None or few special odor
|
Scent
|
pH |
5.0-7.5 |
6.67% 45°C |
|
Protein content
|
≥90% |
GB/T5009.5-96 |
|
Moisture
|
≤8.0 % |
GB/T5009.3 |
|
Water binding or fat binding
|
1:10-1:15 |
|
|
|
|
RESIDUE LIMITS |
|
|
Ash content |
≤2.0 % |
GB 5009.4-2010 |
Arsenic |
≤1.0 mg/kg |
GB/T5009.11-2003 (AAS) |
Cadmium |
≤0.5 mg/kg |
GB/T5009.15-2003 (AAS) |
Chromium |
≤10 mg/kg |
GB/T5009.123-2003 (AAS) |
Copper |
≤30 mg/kg |
GB/T5009.13-2003 (AAS) |
Mercury |
≤0.15 mg/kg |
GB/T5009.17-2003 (AAS) |
Lead |
≤5.0 mg/kg |
GB/T5009.12-2003 (AAS) |
Zinc |
≤50 mg/kg |
GB/T5009.14-2003 (AAS) |
( SO2 ) |
≤10 mg/kg |
GB/T5009-2003 |
|
|
|
Microbial limits |
|
|
Total Bacteria count |
≤1000cfu/g |
GB/T4789.2 |
li |
Negative |
GB/T4789.3 |
Total Saccharomycete |
≤25cfu/g |
GB/T4789.15 |
Mold count |
≤25cfu/g |
GB/T4789.15 |
|
) Pathogenic bacteria (Salmonella,Staphylococcus aureus )
|
Negative
|
GB/T4789.4,GB/T4789.5 GB/T4789.10, GB/T4789.11 |
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