Phospholipid in Meat & Aquatic Products
Phospholipid in Meat & Aquatic Products (Sausages, Ham, Fish Balls)
Core purpose: Retain moisture (reduce cooking loss) and improve tenderness.
Recommended dosage: 0.2%–0.6%of total raw material weight.
Examples:
Pork sausages: Add 0.4%soy lecithin to meat emulsion, lowering cooking loss from 15%to 8%–10%.
Fish balls: Add 0.5%lecithin to surimi to enhance gel elasticity and mask fishy odor.
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Phospholipids are naturally present in many foods, with high concentrations in:
Animal sources: Egg yolks (lecithin, a mixture rich in phosphatid... |
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How structure enables membrane function: In aqueous environments (e.g., the cytoplasm inside cells or the extracellular fluid outside cells), phosp... |
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Phosphatidyl serine, also known as complex neural acid, is Phosphatidyl serine, abbreviated as PS. Phosphatidyl serine is a membrane phospholipid e... |
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