常见问题

If the meat product's meat flavor seems masked, or it has an off-flavor/unnatural taste, what is the cause?

Possible Causes:

1. Hydrocolloid quality issue: Use of lower-purity, unrefined hydrocolloids that may contain inherent undesirable odors/flavors from the raw material (e.g., fishy, astringent notes).

2. Excessive dosage: The total hydrocolloid dosage exceeds the optimal level needed for functionality. Their physical properties (e.g., excessive sliminess) may impede flavor release, or their own slight taste may become perceptible.

Solutions and Prevention:

• Select high-purity products: Source high-quality, refined, food-grade hydrocolloids.

• Optimize dosage: Determine the minimum effective dosage required to achieve the desired texture and water retention through experimentation, following the principle of "less is more."