Phosphatidylserine is a phospholipid compound. Bulk phosphatidylserine is widely found in the cell membranes of plants and animals. It is especially high in the brain and has physiological functions such as enhancing memory, improving mood and relieving stress. In the production and processing of meat products, phosphatidylserine is used as a functional additive that mainly plays the roles of water retention, antioxidants, improvement of meat flavour and extension of shelf life.
Principle of phosphatidylserine addition in meat products
The amount of phosphatidylserine bulk powder added to meat products depends on its specific function and process objectives. Its main principles of action include the following:
● Enhancement of water retention:
Phosphatidylserine can effectively improve the water-holding capacity of meat products and reduce water loss during processing. It will improve the tenderness and juiciness of the product.
● Antioxidant effect:
During processing and storage, meat products' fat is easily oxidised, leading to product deterioration and flavour changes. Bulk phosphatidylserine has antioxidant properties. It can delay the fat oxidation process, thus prolonging the shelf life of meat products.
● Improvement of meat structure:
The molecular structure of Phosphatidylserine helps the protein network to form a more stable colloidal structure. This improves the texture and taste of meat products, making them softer and more flexible.
● Increased nutritional value:
As a functional phospholipid, adding Phosphatidylserine can also increase the nutritional value of meat products.
Factors affecting the addition of phosphatidylserine
The specific amount of phosphatidylserine added to meat products is affected by a variety of factors. These include the type of meat product, the process, the target function, and the economic cost.
● Type of meat product:
Different types of meat products require different amounts of bulk phosphatidylserine. For example, the moisture content and texture requirements of low-temperature and high-temperature meat products differ greatly. Therefore the amount added will be different. Low-temperature meat products usually require higher water retention and texture improvement. Therefore, the amount of phosphatidylserine added may be relatively high. While high-temperature meat products are mainly to delay oxidation, the additional amount can be appropriately reduced.
● Process:
Different processing methods also affect the amount of phosphatidylserine added. For example, in the process of marinating, grinding, mixing, heating, etc., the moisture content, fat content and protein distribution state of meat products will change. This will affect the distribution and action effect of phosphatidylserine. Therefore, the design and optimisation of the production process has an important influence on determining a reasonable addition amount.
● Target function:
If Phosphatidylserine is mainly to improve water retention and meat quality, the added amount is generally higher. And if it is for antioxidants and prolonging shelf life, the added amount is relatively low.
● Economic cost:
As a functional additive, phosphatidylserine has a high cost. Therefore, its economy is also an important factor affecting the amount of addition.
Range of phosphatidylserine addition amount
In practice, the dosage of Phosphatidylserine varies depending on the type of meat product, the process and the functional requirements. Typically, the level of phosphatidylserine added ranges from 0.05% to 0.5%. The exact amount to be added is determined by experimental testing. This is to be adjusted appropriately according to the quality requirements of the product.
● Low-temperature meat products:
Low-temperature meat products have a higher demand for bulk phosphatidylserine powder, and the added amount is usually 0.3% to 0.5%. Such meat products have high texture requirements. Phosphatidylserine can effectively improve the water retention and tenderness of the product.
● High-temperature meat products:
High-temperature meat products are mainly for antioxidant and prolonging shelf life. The amount of phosphatidylserine added is relatively low. It is usually between 0.05% and 0.2%. This type of meat product loses more water during processing. The role of phosphatidylserine is mainly reflected in the inhibition of fat oxidation.
● Cured meat products:
The processing of cured meat products is relatively complex. Phosphatidylserine is usually added in amounts ranging from 0.1 per cent to 0.3 per cent. Its role is not only limited to antioxidants but also can improve the colour and flavour of the product.
Experimental data on reference levels
Many experiments have been carried out to evaluate the amount of bulk phosphatidylserine to be added. The following is a summary of some of the experimental data:
● Ham experiment:
Addition of 0.3% phosphatidylserine to ham production. The experiment showed that the water retention of the ham increased by 20%. And the taste was more tender. Compared to the control group without phosphatidylserine oil, the hams in the phosphatidylserine group maintained better flavour and texture after 7 days of storage.
● Sausage experiment:
Adding 0.4% bulk phosphatidylserine to the sausage reduced the fat oxidation index of the sausage by 15%. And the flavour remained good after 15 days of storage.
● Bacon experiment:
Add 0.2% pure phosphatidylserine to the curing process of bacon. It was found that the degree of oxidation of bacon was significantly reduced and the shelf life of the product was extended by 30%.
As a functional phospholipid, bulk phosphatidylserine has a variety of advantages for application in meat products. In actual production, its additional amount needs to be reasonably adjusted according to the type of product, processing technology and functional requirements.
Generally speaking, the amount of phosphatidylserine added to meat products ranges from 0.05% to 0.5%. The specific use can be optimised according to experimental data and product requirements. Through appropriate addition, phosphatidylserine can significantly improve the water retention of meat products, improve texture, delay fat oxidation, and thus improve product quality and market competitiveness.
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