Effect of ultrasound-assisted sodium bicarbonate treatment on gel characteristics and water migration of reduced-salt pork batters

[Display omitted] •Ultrasound-assisted NaHCO3 increased pH, SSP, cooking yield of reduced-salt batter.•Ultrasound-assisted NaHCO3 improved the texture and microstructure of batters.•The mobility of water was reduced after treated with ultrasound-assisted NaHCO3.•Ultrasound-assisted NaHCO3 enabled reduced-salt batters to have good gel properties. To study the potential usefulness of ultrasound (0, 30, and 60 min) and sodium bicarbonate (0 % and 0.2 %) combination on the reduced-salt pork batters, the changes in water holding capacity, gel properties, and microstructure were investigated. The pH, salt-soluble proteins solubility, cooking yield, and b* values of reduced-salt pork batters significantly increased (P