Alternatives to borax for minced protein recipes (fish balls, kebabs, etc.)?
Borax (sodium salt of boric acid) is used in some recipes as a texturizing agent.
From Wikipedia:
borax imparts a firm, rubbery texture to food.
It does this by binding polymers in the food:
Borax acts on these polymers just as it acts on other polymers and will bind polymers together forming cross-linkages which change the texture and structure of the proteins.
However, it is banned as a food additive in several countries due to concerns about its safety.
What is a safe alternative which will have the same textural/binding effect on meat proteins but without the possible risk?
Best Answer
I use salt and STTP when I make burgers and bakso, (that’s the hard meatballs). Sodium Tripolyphosphate (STPP) There is an article on it that may be of interest. https://journal.ugm.ac.id/istapproceeding/article/view/32675
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What does Borax do to meat?
Borax came first on the list, partly because it was so widely used by meat processors. Derived from the element boron, it slowed decomposition but could also react with proteins and firm them up, giving rotting meat a more shapely appearance.Why was borax used in food?
Boric acid and borax have long been used as additive in various foods. Since boric acid and borax are effective against yeasts, and to a much lesser extent, against moulds and bacteria, they can be used to preserve food products.The Best FISH BALLS Recipe FILIPINO STYLE 🍡| Easy Fishballs With Sauce Recipe | Fishballs Recipe
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