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

• Published in: Ultrasonics sonochemistry Vol. 89; p. 106150
• Main Authors: Kang, Zhuang-Li, Shang, Xue-Yan, Li, Yan-Ping, Ma, Han-Jun
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.09.2022; Elsevier
• Subjects: Microstructure; Relaxation time; Short Communication; Sodium bicarbonate; Textural properties; Ultrasound; Sodium bicarbonate; Textural properties; Microstructure; Ultrasound; Relaxation time
• ISSN: 1350-4177; 1873-2828; 1873-2828
• DOI: 10.1016/j.ultsonch.2022.106150

[Display omitted] •Ultrasound-assisted NaHCO3 increased pH, SSP, cooking yield of reduced-salt batter.•Ultrasound-assisted NaHCO3 improved the texture and microstructure of batters.•The mobility of water was reduced after treated with ultrasound-assisted NaHCO3.•Ultrasound-assisted NaHCO3 enabled reduced-salt batters to have good gel properties. To study the potential usefulness of ultrasound (0, 30, and 60 min) and sodium bicarbonate (0 % and 0.2 %) combination on the reduced-salt pork batters, the changes in water holding capacity, gel properties, and microstructure were investigated. The pH, salt-soluble proteins solubility, cooking yield, and b* values of reduced-salt pork batters significantly increased (P < 0.05) with the increase in ultrasound time and the addition of sodium bicarbonate, leading to the hardness, springiness, cohesiveness, and chewiness significantly increased (P < 0.05). Furthermore, the use of ultrasound-assisted sodium bicarbonate treatment caused the reduced-salt pork batters to form a typical spongy structure with more evenly cavities. Due to the initial relaxation time of T21 and T22 were shorter, and the peak ratio of P21 was increased and P22 was decreased after ultrasound-assisted sodium bicarbonate treatment, implying that the mobility of water was reduced. Thus, the use of ultrasound-assisted sodium bicarbonate treatment enabled reduced-salt pork batters to have better gel characteristics and higher cooking yield.