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

[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 re...