The use of sodium carbonates to improve textural properties of cod minces

Abstract Effects of sodium carbonates on the textural properties of fresh and frozen cod mince were evaluated. Na 2 CO 3 and NaHCO 3 (optimal does of <5 and 3 g kg −1 , respectively) were found to markedly reduce weight losses after steaming (more than 25%) and to significantly improve texture and palatability despite the fact that extractability of myofibrillar protein was reduced.