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

Kang, Zhuang‐Li; Shang, Xue-Yan; Li, Yanping; Ma, Haile

doi:10.1016/j.ultsonch.2022.106150

Cited by 11 publications

(3 citation statements)

References 47 publications

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“…Li, Kang, Zhao, Xu, and Zhou [ 11 ] reported that ultrasound treatment for 6 min causes the pH of PSE batter to increase. A similar study has shown that the pH of raw pork batter increased significantly with the increase in ultrasound time and sodium bicarbonate [ 21 ].…”

Section: Resultsmentioning

confidence: 99%

“…A previous study found that the ultrasound-assisted sodium bicarbonate promoted actomyosin denaturation of a chicken breast, increased the α-helix content and cooking yield, and reduced the fluorescence intensity of tyrosine and tryptophan [ 20 ]. Our previous study reported that ultrasound-assisted sodium bicarbonate treatment can improve gel characteristics and the water-holding capacity of reduced-salt pork batters [ 21 ]. However, to our knowledge, few studies exist on the mechanism of ultrasound-assisted sodium bicarbonate on the molecular level of pork myofibrillar protein.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein

Kang

Shang

et al. 2022

Molecules

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To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH increased by 0.80 units, the absolute value of Zeta potential, hydrophobic force, and active sulfhydryl group significantly increased (p < 0.05), and the turbidity and particle size significantly decreased (p < 0.05). Meanwhile, the fluorescence intensity decreased from 894 to 623, and the fluorescence peak showed a significant redshift, which indicated that the ultrasound-assisted sodium bicarbonate treatment exposed the non-polarity of the microenvironment in which the fluorescence emission group was located, leading to the microenvironment and protein structure of myofibrillar tryptophan being changed. Overall, an ultrasound-assisted sodium bicarbonate treatment could significantly improve pork myofibrillar protein solubility and change the protein structure under a reduced-salt environment.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein

Kang

Shang

et al. 2022

Molecules

Self Cite

View full text Add to dashboard Cite

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“…Compared with traditional curing and curing aided by sodium bicarbonate, USC has greater tenderizing, cooking loss and water retention effects on meat, and a faster curing rate [67] . In a reduced-salt pork batter [68] , the elasticity, stiffness, and chewiness increased significantly with increasing applications of ultrasonic time and sodium bicarbonate, resulting in a characteristic sponge-like structure with improved gelation capabilities. In addition, Tiago et al [69] discovered that when ultrasonication and KCl were used to produce low-salt ham, ultrasonic treatment reduced the quantity of total liquid released and enhanced the sensory acceptability of saltiness and flavor.…”

Section: Ultrasonic Treatment and Its Associated Mechanismmentioning

confidence: 99%

Salt reduction in cured meat products: A review on strategies and mechanisms

Chen,

Cao,

She

et al. 2024

Food Science and Human Wellness

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Sodium chloride is one of the most widely used additives in meat curing. However, cured meat products contribute to a portion of the total sodium dietary intake. Consumers and researchers' concern about excessive sodium intake has prompted the food industry to consider ways to reduce salt content of cured meat products. The aim of this review is to provide a broad but comprehensive understanding of salt reduction strategies for cured meat products. The impact and limitations of each approach were discussed. Green technologies treatments, such as ultrasonic technology, high-pressure processing, seem to be potential to ensure microbiological safety in low-sodium cured meat products. However, these novel technologies can cause protein and fat oxidization in meat products. A combination of multiple treatments could give the desired effect. In addition, different parameter conditions need to be set according to the specific meat to achieve better salt reduction effect.

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Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties

You,

Mao,

Yuan

et al. 2024

Food Bioengineering

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This study aimed to create a reduced‐salt version of Chaozhou beef meatballs (CBMs) by employing ultrasound treatment (0 and 30 min) combined with sodium bicarbonate (0%, 0.15%, and 0.3%). The ultrasound‐assisted sodium bicarbonate treatment significantly enhanced pH, salt‐soluble protein solubility (SSP), water‐holding capacity (WHC), and storage modulus (G′) of the CBMs (p < 0.05). Specifically, after treatment, the increase in pH value promoted the solubilization of SSP, with the content increasing from 28.23% to 56.53%. Moreover, the initial relaxation times (T21 and T22) were shortened, indicating a decrease in water mobility, as evidenced by an increase in WHC from 85% to 87%. Furthermore, the ultrasound treatment effectively facilitated protein unfolding, increased β‐sheet secondary structure content, augmented hydrogen and disulfide bond proportions, and resulted in a denser and more uniform gel structure. Consequently, the hardness of the CBMs was significantly improved (p < 0.05). Sensory evaluation revealed that the treated reduced‐salt CBMs were comparable to those produced by conventional methods. Therefore, combining sodium bicarbonate with ultrasound treatment is a viable approach to mitigate the negative effects of reduced salt content and produce high‐quality reduced‐salt CBMs.

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

Cited by 11 publications

References 47 publications

Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein

Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein

Salt reduction in cured meat products: A review on strategies and mechanisms

Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties

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