Effects of sodium bicarbonate on the gel properties, water distribution and mobility of low-salt pork batters

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 T2b, T21 and T22 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.