Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters

Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters

To study the use of partial or total potassium bicarbonate (PBC) to replace sodium tripolyphosphate (STPP) on reduced-phosphate silver carp batters, all the batters were composed of silver carp surimi, pork back fat, ice water, spices, sugar, and sodium chloride. Therein, the sample of T1 contained...

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Bibliographic Details
Main Authors: Chun Xie, Bei-Bei Shi, Guang-Hui Liu, Si-Han Li, Zhuang-Li Kang
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Molecules
Subjects:
reduced phosphate
potassium bicarbonate
cooking yield
secondary structure
textural
Online Access:https://www.mdpi.com/1420-3049/28/14/5608

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https://www.mdpi.com/1420-3049/28/14/5608

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