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

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 prot...

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Veröffentlicht in:Food science & technology 2021-03, Vol.139, p.110567, Article 110567
Hauptverfasser: Kang, Zhuang-Li, Zhang, Xue-hua, Li, Ke, Li, Yan-ping, Lu, Fei, Ma, Han-jun, Song, Zhao-jun, Zhao, Sheng-ming, Zhu, Ming-ming
Format: Artikel
Sprache:eng
Schlagworte:
Gel properties
Low field nuclear magnetic resonance
Rheology
Sodium bicarbonate
Sodium chloride
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Zusammenfassung: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 °C were significantly (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2020.110567