Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage

Abstract

The changes in storage loss, water distribution status, gel characteristics, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold storage at 4 °C were investigated. The storage loss, content of free water, pH, hardness, TBARSs, total volatile basic nitrogen value, and total plate count of all cooked silver carp surimi batters significantly increased (p < 0.05) with an increase in cold storage time. Meanwhile, the content of immobilized water, whiteness, springiness, and cohesiveness significantly decreased (p < 0.05). At the same cold storage time, the sample of cooked reduced-phosphate silver carp surimi batter had lower water mobility, darker color, and better texture characteristics than the cooked silver carp surimi batter without potassium bicarbonate; however, the values of TBARSs, total volatile basic nitrogen, and total plate count were not significantly different (p > 0.05). This meant that there was no difference between potassium bicarbonate and sodium tripolyphosphate in antioxidant and antibacterial activity during the cold storage of silver carp surimi batter. To summarize, the use of potassium bicarbonate instead of sodium tripolyphosphate could produce cooked reduced-phosphate silver carp surimi batter with better water-holding capacity and gel characteristics during cold storage.

Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter

“…The T2 can reflect the fluidity of water laterally, and a longer T2 means a higher water fluidity [40]. Thus, the result indicated that the water in the pork batter was tightly bound, resulting in reduced water mobility when added resistant starch [41]. Additionally, the initial relaxation time of T 2b from pork batter with resistant starch showed no significant differences (p > 0.05) with the increase in resistant starch and ice water, but the initial relaxation times of T 21 and T 22 significantly decreased (p < 0.05) when the fat replacement ratio was no more than 50%, resulting in the samples of T3 having the shortest initial relaxation times of T 21 and T 22 , and the samples of T2 and T4 showed no significant differences (p > 0.05).…”