Phospholipids in Meat and aquatic products
Meat and aquatic products (sausages, ham, fish balls) lose moisture during processing (e.g., cooking, freezing) and are prone to tough textures. Phospholipids help bind water and fat, maintaining product quality. Key Applications & Effects Processed Meat (sausages, ham): Addition method: Add 0.2%–0.5% phospholipids to the meat emulsion (ground meat + water + seasonings) during crush (mashing) or mixing. Core roles: Reduces cooking loss: Binds water and fat in meat, lowering the moisture loss rate from ~15% to 8%–10% (e.g., preventing ham from shrinking too much during baking). Improves tenderness: Coats muscle fibers, breaking down tight protein structures—making sausages juicier and ham less "stringy." Aquatic Products (fish balls, surimi products): Addition method: Add 0.3%–0.6% phospholipids to surimi during the c process (before adding starch or seasonings). Core roles: Enhances the gelation ability of surimi proteins, making fish balls elastic and chewy. It also masks the "fishy odor" by encapsulating volatile compounds and extends the refrigerated shelf life by 2–3 days.
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