Phospholipid Factory Price,Application of Meat Products

Phospholipids in Meat Products Have Significant Water-Holding and Tenderizing Effects, Primarily Due to Their Various Physicochemical Properties and Physiological Functions.

Phospholipids can adsorb on the surface of meat products, forming a protective film. This protective film can effectively prevent moisture loss during processing, storage, and cooking, thereby maintaining the moisture content of the meat products. This water-holding effect allows meat products to remain tender and juicy after cooking.

As a surfactant, phospholipids can form stable emulsions in meat products. This ability to encapsulate moisture prevents it from being squeezed out or evaporated during processing, thus enhancing the water-holding capacity of the meat products.

The addition of phospholipids can also improve the water-holding capacity of meat products, meaning that the meat can retain its internal moisture even when subjected to external forces. This helps maintain the moisture and texture of the meat products during processing and consumption.

Phospholipids can penetrate the muscle fibers of meat products, improving their texture. By making the muscle fibers more relaxed and soft, phospholipids can increase the tenderness of meat products.

The addition of phospholipids can also enhance the elasticity of meat products, providing a better mouthfeel when chewed. Increased elasticity contributes to the tenderizing effect of meat products.

During meat processing, phospholipids act as emulsifiers, promoting the emulsification of fat and water. This emulsifying action helps to form a finer meat structure, thereby improving the tenderizing effect of meat products.

In meat processing, phospholipids are generally used in the form of phosphatidylethanolamine, phosphatidylcholine, etc., with an addition amount typically ranging from 1% to 3%. However, the specific amount added needs to be adjusted based on the type of meat product, processing steps, and desired effects.

The addition of phospholipids not only enhances the water-holding capacity and tenderizing effect of meat products but also improves their taste and storage properties. This makes phospholipids valuable in meat product processing.

The water-holding and tenderizing effects of phospholipids in meat products are mainly due to their ability to form a protective film, stabilize emulsions, enhance water-holding capacity, and improve texture. Through the reasonable addition of phospholipids, the quality and taste of meat products can be significantly improved, meeting consumers' demand for delicious and healthy food.