Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters

To study the potential use of sodium bicarbonate in low-salt pork batters, the gel properties, rheology and water holding capacity of pork batters with various amounts of sodium chloride (0.7-1.74%) and sodium bicarbonate (0-0.42%) were investigated. The results showed that the pH, salt-soluble protein concentration, cooking yield, b* values and G' values at 80 degrees C were significantly (P < 0.05) increased in the batters with sodium bicarbonate. Their textural properties were significantly (P < 0.05) increased, except for 0.42% sodium bicarbonate. Partial replacement of sodium chloride by sodium bicarbonate increased the denaturation temperature of the myosin tails, and the relaxation times of T-2b, T(21 )and T-22 were faster (P < 0.05). The mobility of the water was lower, and the immobilized water was increased, except at 0.42% sodium bicarbonate. Excessive addition of sodium bicarbonate produced carbon dioxide that destroyed the gel structure during heating. Overall, partial replacement of sodium chloride by sodium bicarbonate enabled low-salt pork batters to have a better water holding capacity and textural properties.

Automated summary

The research showed that adding sodium bicarbonate to pork batters can improve their pH, rheological properties, water holding capacity, and texture. However, excessive addition may destroy the gel structure.