Phospholipid in Meat & Aquatic Products

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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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