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Principles for Selecting Compound Moisture Retainers

Release time:

Aug 08,2023

Phosphates with insufficient purity and poor quality, when used in meat products, can leave a puckery sensation when tasted—this is most noticeably felt along both sides at the base of the tongue. Additionally, this deficiency becomes apparent in finer aspects of the product’s texture and crispness.

Principles for Selecting Compound Moisture Retainers

　　When selecting compounded moisture-retaining agents, the following principles should primarily be followed:
　　1. Regarding the product’s solubility: The preservative must be fully dissolved before the product can be used. A product that doesn’t dissolve well cannot deliver 99.99% of its intended effectiveness.
　　2. The ability of marinated meat filling to retain moisture and develop color: After marination, the meat filling becomes elastic and exhibits a bright luster.
　　3. Product Texture: Phosphates with insufficient purity and poor quality, when used in meat products, can leave a puckery sensation when tasted—this is particularly noticeable along both sides at the base of the tongue. Additionally, details such as the crispness of the product’s texture are also noticeably affected.
　　4. Measure the pH value, which should be between 8.0 and 9.0. If the alkalinity is too strong, the meat will become severely tenderized, resulting in a loose product structure, uneven slicing, and poor elasticity.

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