Meat and aquatic products

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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.

Другие товары поставщика

	Phospholipid Raw Material	Phospholipids are a class of lipid compounds containing phosphate groups, widely found in nature, such as soy lecithin and egg yolk lecithin. They ...
	High quality	Phospholipids can undergo hydrolysis, a chemical reaction in which water is used to break the ester bonds between the glycerol backbone and the fat...
	Phosphatidylserine	Phosphatidylserine is a phospholipid that is present in high concentrations in the brain and is important for maintaining healthy cognitive functio...
	Phosphatidylserine	Phosphatidylserine in Sports Nutrition and Exercise PerformanceMuscle Recovery and Energy MetabolismMuscle Damage Reduction: In athletes, Phosphati...
	Phospholipid Raw Material	A phospholipid is a class of lipids (fats) that serve as fundamental building blocks of biological membranes (e.g., cell membranes, organelle membr...

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