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

Abstract

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.