首页|Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters
Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters
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NSTL
Elsevier
To study the potential use of sodium bicarbonate in low-salt pork batters, the gel properties, rheology and water holding capacity of pork batters with various amounts of sodium chloride (0.7-1.74%) and sodium bicarbonate (0-0.42%) were investigated. The results showed that the pH, salt-soluble protein concentration, cooking yield, b* values and G' values at 80 degrees C were significantly (P < 0.05) increased in the batters with sodium bicarbonate. Their textural properties were significantly (P < 0.05) increased, except for 0.42% sodium bicarbonate. Partial replacement of sodium chloride by sodium bicarbonate increased the denaturation temperature of the myosin tails, and the relaxation times of T-2b, T(21 )and T-22 were faster (P < 0.05). The mobility of the water was lower, and the immobilized water was increased, except at 0.42% sodium bicarbonate. Excessive addition of sodium bicarbonate produced carbon dioxide that destroyed the gel structure during heating. Overall, partial replacement of sodium chloride by sodium bicarbonate enabled low-salt pork batters to have a better water holding capacity and textural properties.
Sodium bicarbonateSodium chlorideLow field nuclear magnetic resonanceRheologyGel properties
NSTL
Elsevier
