Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters

Liu, Guanghui; Fan, Jingchao; Kang, Zhuang‐Li; Mazurenko, Igor

doi:10.1016/j.crfs.2022.06.009

Cited by 2 publications

(1 citation statement)

References 57 publications

(71 reference statements)

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“…On the other, the total fluid, water, and fat released by the raw silver carp batter significantly decreased ( p < 0.05) with increasing PBC, except for the T2 and T5, T3 and T4 samples. Increasing PBC can shift the pH and increase the ionic strength and buffering capacity of raw silver carp batter, leading to more salt-soluble proteins swelled and dissolved [ 9 ] and wrapped around fat particles, forming good protein network structures during the heating process, thereby improving the ability of raw silver carp batter to bind water and oil [ 16 , 17 ]. Especially, due to PBC’s ability to produce large amounts of carbon dioxide during the process of heating, the gas destroys the gel structure, causing the water- and oil-retention ability of silver carp batter to decrease [ 18 , 19 ].…”

Section: Resultsmentioning

confidence: 99%

Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters

Xie¹,

Shi²,

Liu³

et al. 2023

Molecules

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To study the use of partial or total potassium bicarbonate (PBC) to replace sodium tripolyphosphate (STPP) on reduced-phosphate silver carp batters, all the batters were composed of silver carp surimi, pork back fat, ice water, spices, sugar, and sodium chloride. Therein, the sample of T1 contained 4 g/kg STPP; T2 contained 1 g/kg PBC, 3 g/kg STPP; T3 contained 2 g/kg PBC, 2 g/kg STPP; T4 contained 3 g/kg PBC, 1 g/kg STPP; T5 contained 4 g/kg PBC, and they were all produced using a bowl chopper. The changes in pH, whiteness, water- and oil-holding capacity, gel and rheological properties, as well as protein conformation were investigated. The pH, cooking yield, water- and oil-holding capacity, texture properties, and the G′ values at 90 °C of the reduced-phosphate silver carp batters with PBC significantly increased (p < 0.05) compared to the sample without PBC. Due to the increasing pH and enhanced ion strength, more β-sheet and β-turns structures were formed. Furthermore, by increasing PBC, the pH significantly increased (p < 0.05) and the cooked silver carp batters became darkened. Meanwhile, more CO2 was generated, which destroyed the gel structure, leading the water- and oil-holding capacity, texture properties, and G′ values at 90 °C to be increased and then decreased. Overall, using PBC partial as a substitute of STPP enables reduced-phosphate silver carp batter to have better gel characteristics and water-holding capacity by increasing its pH and changing its rheology characteristic and protein conformation.

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