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

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
Main Authors: Fei Lu, Zhuang-Li Kang, Li-Peng Wei, Yan-Ping Li
Format: Article
Language:English
Published: Elsevier 2021-02-01
Series:Arabian Journal of Chemistry
Subjects:
Sodium tripolyphosphate
Sodium bicarbonate
Salt-soluble protein
Protein conformation
Texture
Online Access:http://www.sciencedirect.com/science/article/pii/S187853522030530X

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http://www.sciencedirect.com/science/article/pii/S187853522030530X

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