Search

The changes in the gel and rheological properties and water-holding capacity of PSE meat myofibrillar proteins with different amounts of sodium bicarbonate (SC, 0−0.6/100 g) were studied. Compared to the PSE meat myofibrillar proteins with 0/100 g SC, the texture properties and cooking yield significantly increased (p < 0.05) with increasing SC; meanwhile, adding SC caused the gel color to darken. All samples had similar curves with three phases, and the storage modulus (G’) values significantly increased with the increasing SC. The thermal stability of the PSE meat myofibrillar proteins was enhanced, and the G’ value at 80 °C increased with the increasing SC. Because water was bound more tightly to the protein matrix, the initial relaxation times of T21 and T22 shortened, the peak ratio of P21 significantly increased (p < 0.05), and the P22 significantly decreased (p < 0.05), which implied that the mobility of the water was reduced. Overall, SC could improve the thermal stability of the PSE meat myofibrillar proteins and increase the water-holding capacity and textural properties of the cooked PSE meat myofibrillar protein gels.

In the study, changes in salt-soluble protein (SSP) content, gel properties, rheological characteristic, and microstructure attributes of pale, soft, and exudative (PSE) pork batters with different concentrations of added sodium bicarbonate (0-0.6%) were investigated. The pH, b ⁎ value, SSP content, cooking yield, texture properties, emulsion stability, and G' values at 72 °C significantly increased with the increase in sodium bicarbonate, but the texture properties and G' values of the samples with 0.4% and 0.6% did not significantly different, while the a ⁎ value significantly decreased. Moreover, a greater G' value at 72 °C was in agreement with a higher hardness value of meat batter. The microstructure of cooked PSE meat batters with 0% and 0.2% sodium bicarbonate had a dense structure, and samples with 0.4% and 0.6% had some large cavities. In conclusion, the use of sodium bicarbonate can enhance the water holding capacity, texture and rheological properties of PSE meat batters by increasing their pH, SSP content, and emulsifying stability., Competing Interests: Declaration of Competing Interest The authors (Yan-ping Li, Xiao-Li Zou, 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 © 2022. Published by Elsevier Ltd.)

To investigate the effect of sodium bicarbonate instead of sodium chloride, the changes in pH, turbidity, aggregation, and conformation of myofibrillar protein solution with various amounts of sodium chloride and sodium bicarbonate were studied. When the sodium bicarbonate was increased from 0% to 0.4%, accompanied by the sodium chloride being decreased from 2.0% to 0.8%, the pH increased about 1.20 unites; the absolute values of the Zeta potential, active sulfhydryl, and surface hydrophobicity increased significantly (p < 0.05); and the turbidity, particle size, and Ca 2+ -ATPase activity decreased significantly (p < 0.05). In addition, the Mg 2+ -ATPase activity was not significantly different (p > 0.05) when increasing sodium bicarbonate, implying that sodium bicarbonate did not affect the actin. Overall, the results indicated that an increase in sodium bicarbonate could improve solubility, expose more hydrophobic residues and sulfhydryl groups, and induce Ca 2+ -ATPase inactivation and protein unfolding, leading the myofibrillar protein to denaturation easily., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH increased by 0.80 units, the absolute value of Zeta potential, hydrophobic force, and active sulfhydryl group significantly increased (p < 0.05), and the turbidity and particle size significantly decreased (p < 0.05). Meanwhile, the fluorescence intensity decreased from 894 to 623, and the fluorescence peak showed a significant redshift, which indicated that the ultrasound-assisted sodium bicarbonate treatment exposed the non-polarity of the microenvironment in which the fluorescence emission group was located, leading to the microenvironment and protein structure of myofibrillar tryptophan being changed. Overall, an ultrasound-assisted sodium bicarbonate treatment could significantly improve pork myofibrillar protein solubility and change the protein structure under a reduced-salt environment. [ABSTRACT FROM AUTHOR]

To study the impact of temperature (4–50 °C) and sodium bicarbonate (0.4%) on the solubility, protein aggregation and conformation of low-salt (1 mmol/L sodium chloride) chicken myofibrillar protein, the changes in turbidity, particle size, protein secondary and tertiary structures were investigated. There was no significant difference in pH when it did not exceed 30 °C, then a significant increase (p < 0.05) when it was above 30 °C. The solubility, total and reactive sulfhydryl groups, and apparent viscosity increased first and then decreased (p < 0.05), and reached the maximum values at 30 °C; whereas the turbidity, particle size, α-helix, and random coil contents showed opposite trends. Additionally, the fluorescence peak experienced a noticeable redshift with rising temperatures; β-turn content significantly increased but β-sheet content decreased significantly. Finally, combining sodium bicarbonate with a temperature of around 30 °C could enhance chicken myofibrillar protein solubility and change the protein structure under a low-salt condition. [Display omitted] • Sodium bicarbonate decomposes resulting in increasing pH when it was above 30 °C. • Maximum solubility, sulfhydryl groups, and apparent viscosity located at 30 °C. • Fluorescence peak experienced a noticeable redshift with rising temperatures. • Sodium bicarbonate enhanced protein solubility, changed the structure at low-salt condition. [ABSTRACT FROM AUTHOR]

In order to research the potential of replacing sodium chloride to sodium bicarbonate, the physico-chemical and Raman spectroscopy of chicken batters with sodium chloride alone (1%) or sodium bicarbonate alone (0.5%) were studied. The pH, b ∗ value, cooking yield and textural properties were significantly (p < 0.05) increased in the batter with sodium bicarbonate. The batter with sodium chloride showed three distinct phases during the rheological measurement, but the batter containing sodium bicarbonate has two distinct phases, and has higher storage and loss modulus values at 72 °C. The frequency of admin I was a slight shift from 1659 ± 0.58 cm −1 to 1661 ± 0.58 cm −1 when added sodium bicarbonate alone, that resulted in an increase of β-sheet, β-turn and random coil content accompanied by a decrease of α-helices content. It was increased the hydrophobic interactions and ration of I 850 /I 830 , which caused by protein unfolding and exposure of aliphatic residues. From the above, it was concluded that sodium bicarbonate can be utilized to reduce the sodium chloride of chicken batter. [ABSTRACT FROM AUTHOR]

To explore the potential of using sodium bicarbonate to take the place of sodium chloride, the changes in endogenous fluorescence, ultraviolet absorption spectrum, water holding capacity, gel properties and water distribution of pork myofibrillar protein were investigated. Because of the increase in pH and the exposure of more tryptophan and tyrosine residues with increasing sodium bicarbonate, the cooking yield and gel strength of pork myofibrillar protein significantly increased (P < 0.05), and centrifugal loss significantly decreased (P < 0.05). Meanwhile, the colour of the cooked pork myofibrillar protein was darker with increasing sodium bicarbonate, the bound water and immobile water were bound more tightly to the protein matrix, and the mobility of the water was lower, except for in the sample with 0.4 % sodium bicarbonate. Moreover, free water significantly increased (P < 0.05) when 0.4 % sodium bicarbonate was added, indicating that the mobility of the water was enhanced. Overall, the use of sodium bicarbonate could induce the protein conformation change, and improve the bond water content and texture properties of reduced-salt pork myofibrillar protein. [ABSTRACT FROM AUTHOR]

[Display omitted] • Ultrasound-assisted NaHCO 3 increased pH, SSP, cooking yield of reduced-salt batter. • Ultrasound-assisted NaHCO 3 improved the texture and microstructure of batters. • The mobility of water was reduced after treated with ultrasound-assisted NaHCO 3. • Ultrasound-assisted NaHCO 3 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 T 21 and T 22 were shorter, and the peak ratio of P 21 was increased and P 22 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. [ABSTRACT FROM AUTHOR]

To investigate the effects of sodium bicarbonate on aggregation and emulsion properties of pale, soft and exudative (PSE) meat myofibrillar proteins, the changes in pH, turbidity, particle size, free sulfhydryl, surface hydrophobicity, emulsifying ability, and emulsion stability were studied. The pH, solubility, proportion of free sulfhydryl groups, surface hydrophobicity, emulsifying ability, and emulsion stability significantly increased (P < 0.05) with an increase in sodium bicarbonate concentration from 0 g/kg to 6 g/kg. In contrast, zeta potential, turbidity, and particle size significantly decreased (P < 0.05). In summary, the addition of sodium bicarbonate increased the pH of PSE meat myofibrillar proteins and enhanced the electrostatic repulsion between the proteins, causing the absolute value of zeta potential to increase, leading to greater exposure of sulfhydryl and hydrophobic groups and formation of smaller aggregations, enhancing its solubility, emulsifying ability and emulsion stability. Thus, sodium bicarbonate could improve the processing performance of PSE meat. [Display omitted] • Na 2 CO 3 increased the pH, solubility of pale, soft and exudative meat myofibrillar proteins. • More free sulfhydryl and hydrophobic groups were exposed after adding Na 2 CO 3. • Smaller aggregates were formed after adding Na 2 CO 3. • Emulsifying ability and emulsion stability were improved after adding Na 2 CO 3. [ABSTRACT FROM AUTHOR]

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 °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. • Adding sodium bicarbonate up to 0.28% increased the SSP and texture properties. • The addition of sodium bicarbonate increased the cooking yield and quickened T 2b , T 21 and T 22. • Adding sodium bicarbonate increased the thermal stability of the myosin tails. • The addition of sodium bicarbonate could lower the salt content of pork batters while maintaining good quality. [ABSTRACT FROM AUTHOR]

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 < 0.05), the L* and a* values were decreased significantly (p < 0.05) when used the SB to replace ST. The β-sheet structure content was increased, accompanied by the random coil content was decreased (p < 0.05) when used the SB to replace ST. Meanwhile, more hydrophobic interactions were formed and more aliphatic residues were exposed to hydrophilic environment. The secondary and tertiary structures had little affect with the ST or SB were increased from 0.30% to 0.50%. Overall, it was obtained that the use of SB could produce the phosphorus-free chicken meat batters. [ABSTRACT FROM AUTHOR]

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. [Display omitted] • Adding sodium bicarbonate increased cooking yield, texture properties of myofibrillar protein. • Decreased L ⁎, a⁎, b⁎, and white values with increasing ultrasound duration. • G' increased and a more compact gel structure formed treated with ultrasonic-assisted sodium bicarbonate. • Utrasonic-assisted sodium bicarbonate enhanced the tightness and water retention. [ABSTRACT FROM AUTHOR]