Effect of sodium bicarbonate on gel properties and protein conformation of phosphorus-free chicken meat batters

Lü, Fei; Kang, Zhuang‐Li; Wei, Lipeng; Li, Yanping

doi:10.1016/j.arabjc.2020.102969

Cited by 23 publications

(18 citation statements)

References 34 publications

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“…The pH of raw pork batter significantly increased ( P < 0.05) when the sodium bicarbonate was added. The reason is that sodium bicarbonate is a strong alkali and weak acid salt, it can produce the bicarbonate ions after solubles in water and makes the water alkaline, thus, the pH of raw pork batter could be increased [32] , [48] . Kang et al [19] reported that the pH of low-salt pork batter was significantly increased with the increase of sodium bicarbonate from 0 % to 0.42 %.…”

Section: Resultsmentioning

confidence: 99%

“…The result was in agreement with the result of SSP solubility ( Table 1 ). Some studies have reported that adding sodium bicarbonate in moderation can increase the water- and fat-holding capacities during the processing, and decrease the cooking loss of pork batters [19] , chicken batters [32] , [47] , ground beef [33] . Moreover, because the increase in SSP solubility after ultrasound treatment, increases the ability of the pork batter to prevent water from spreading outside [9] , [28] .…”

Section: Resultsmentioning

confidence: 99%

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

Kang

Shang

et al. 2022

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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

Kang

Shang

et al. 2022

Ultrasonics Sonochemistry

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“…The differences were due to the different materials and processing method. Here, the beef samples included more myoglobin than goat meat, chicken meat, and Atlantic cod, and thus the stability of myoglobin was higher when the pH was increased (Lu et al, 2021). Hence, the addition of NaHCO 3 led to a darker coloured beef product.…”

Section: Colourmentioning

confidence: 98%

“…Several previous studies reported that NaHCO 3 can improve the palatability and processability of PSE (Pale, Soft, Exudative) meat, sow loins and PSE-like chicken breast by increasing the pH, enhancing electrostatic repulsion, increasing water retention, yield and tenderness of muscle tissue (Kauffman et al, 1998;Woelfel & Sams, 2001;Sindelar et al, 2003). NaHCO 3 has also been used in chicken, pork and beef meat batters to improve their techno-functional properties and gel structures (Mohan et al, 2016;Lu et al, 2021;Kang et al, 2021). However, as far as we know, the effect of NaHCO 3 addition on raw and cooked marinated beef has not been investigated thus far.…”

Section: Introductionmentioning

confidence: 99%

Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef

et al. 2022

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Effects of NaHCO 3 addition (0.2-0.8%) on the colour, shear force, and water distribution of raw and cooked marinated beef were investigated. The pH and cooking yield were found to be significantly increased (P < 0.05), and the shear force, L * and b * values were significantly decreased with increasing NaHCO 3 amounts, except for samples with 0.6% and 0.8% NaHCO 3 , for which the cooking yield and shear force remained unaffected. Furthermore, the initial relaxation times T 21 and T 22 of marinated beef were, and the mobility of water in the raw marinated beef was reduced (P < 0.05) with increasing NaHCO 3 content. This was due to the carbon dioxide production disrupting the beef structure during heating process. The mobility of water in the cooked marinated beef was found to be improved. In conclusion, NaHCO 3 addition improved the water holding capacity and tenderness of marinated beef.

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“…Processed meat products can be defined as products that have been modified through processes such as smoking, salting, and curing to improve quality and shelf life; they consist of a different range of meat products depending on the processing technique applied and nutritional composition (i.e., fat and salt content) of these products (Shan et al., 2017). As consumers demand convenience and quality (i.e., taste, flavor, texture, and nutritional profile), that is why processed meat products are trendy, being consumed by many individuals in the developed world, and this trend is gradually increasing (Ağar et al., 2016; Shan et al., 2017; Yeung & Huang, 2018; Fernández‐López et al., 2021; Antonini et al., 2020; Lu et al., 2021; Diao et al., 2020; Domínguez, Munekata, et al., 2020; Skałecki et al., 2021; Domínguez, Bohrer, et al., 2021). Consumers demand healthier processed meat products in terms of reduced salt and fat content than other ingredients.…”

Section: Processed Meat Productsmentioning

confidence: 99%

Future trends of processed meat products concerning perceived healthiness: A review

Badar

Liu

Chen

et al. 2021

Comp Rev Food Sci Food Safe

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The 21st-century consumer is highly demanding when it comes to the health benefits of food and food products. In the pursuit of attracting these consumers and easing the rise in demand for high-quality meat products, the processed meat sector is intensely focused on developing reformulated, low-fat, healthy meat products. Meat and meat products are considered the primary sources of saturated fatty acids in the human diet. Therefore, these reformulation strategies aim to improve the fatty acid profile and reduce total fat and cholesterol, which can be achieved by replacing animal fat with plant-based oils; it could be performed as direct inclusion of these oils or pre-emulsified oils. However, emulsions offer a viable option for incorporating vegetable oils while avoiding the multiple issues of direct inclusion of these oils in meat products. Processed meat products are popular worldwide and showing a gradually increasing trend of consumption. Various types of plant-based oils have been studied as fat replacers in meat products. This review will focus on possible methods to reduce the saturated fatty acid content in meat products. K E Y W O R D Sanimal fat substitution, emulsified meat products, emulsion, plant-based oil, saturated fatty acid INTRODUCTIONFood delivers health-promoting nutrients and bioactive compounds, provides energy for growth, functions as a structural component, and participates in all metabolic processes (Hygreeva et al., 2014). Meat and meat products as components of the human diet provide an important source of proteins with high biological value and nutrients (i.e., vitamins, essential amino acids, fatty acids, and soluble minerals) essential for biochemical and physiological stability (Kausar et al., 2019). However, the perception of meat fat as being high in saturated fatty acids (SFA) has led to the belief that meat, particularly red meat, should be avoided. The scientific rationale for decreasing fat intake in the diet, and, consequently, even if misguidedly, meat consumption, is the association between a high intake of SFA and the incidence of physiological disorders, such as obesity, type 2 diabetes, high blood lipids, high cholesterol level, and cardiovascular diseases (Islam et al., 2019;Kumar et al., 2017). Recent data published by the World Health Organization (WHO) showed that 39.5 million deaths out of 54.7 million global deaths are mainly due to noncommunicable diseases (WHO, 2018a). Such concerns have prompted the WHO to establish future recommendations for replacing SFA in meat products (López-Pedrouso et al., 2020), reinforcing dietary guidelines to reduce fat consumption, especially SFA (Sacks et al., 2017). Therefore, the

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Effect of sodium bicarbonate on gel properties and protein conformation of phosphorus-free chicken meat batters

Cited by 23 publications

References 34 publications

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

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

Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef

Future trends of processed meat products concerning perceived healthiness: A review

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