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

So as to investigate the effect of using sodium bicarbonate (SB) to replace sodium tripolyphosphate (ST) in the chicken meat batters with ST or SB (0.30% and 0.50%), the changes of gel properties and protein conformation were studied. The pH, salt-soluble protein solubility, cooking yield, b* value...

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Bibliographic Details
Published in:Arabian journal of chemistry 2021-02, Vol.14 (2), p.102969, Article 102969
Main Authors: Lu, Fei, Kang, Zhuang-Li, Wei, Li-Peng, Li, Yan-Ping
Format: Article
Language:English
Subjects:
Protein conformation
Salt-soluble protein
Sodium bicarbonate
Sodium tripolyphosphate
Texture
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Summary:So as to investigate the effect of using sodium bicarbonate (SB) to replace sodium tripolyphosphate (ST) in the chicken meat batters with ST or SB (0.30% and 0.50%), the changes of gel properties and protein conformation were studied. The pH, salt-soluble protein solubility, cooking yield, b* value and texture properties were increased significantly (p 
ISSN:1878-5352
1878-5379
DOI:10.1016/j.arabjc.2020.102969