1. Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein.
- Author
-
Wu ZW, Shang XY, Hou Q, Xu JG, Kang ZL, and Ma HJ
- Subjects
- Animals, Swine, Sodium Bicarbonate, Ultrasonics, Sodium Chloride, Sodium Chloride, Dietary, Rheology, Water chemistry, Pork Meat, Red Meat analysis
- Abstract
To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased (P < 0.05) cooking yield, hardness, springiness, and strength of myofibrillar protein while reducing centrifugal loss. Furthermore, the incorporation of sodium bicarbonate led to a significant decrease in L
⁎ , a⁎ , b⁎ , and white values of cooked myofibrillar protein; these effects were further amplified with increasing ultrasonic duration (P < 0.05). Additionally, storage modulus (G') significantly increased for myofibrillar protein treated with ultrasonic-assisted sodium bicarbonate treatment resulting in a more compact gel structure post-cooking. In summary, the results demonstrated that ultrasonic-assisted sodium bicarbonate treatment could enhance the tightness of reduced-salt myofibrillar protein gel structure while improving the water retention and texture properties., Competing Interests: Declaration of competing interest The authors (Zhong-Wei Wu, Xue-Yan Shang, Qin Hou, Jing-Guo Xu, Zhuang-Li Kang, Han-Jun Ma) declare that there are no financial interests or personal relationships that will influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)- Published
- 2024
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