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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| Format: | Article |
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MDPI AG
2023-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/14/5608 |
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| author | Chun Xie Bei-Bei Shi Guang-Hui Liu Si-Han Li Zhuang-Li Kang |
| author_facet | Chun Xie Bei-Bei Shi Guang-Hui Liu Si-Han Li Zhuang-Li Kang |
| author_sort | Chun Xie |
| collection | DOAJ |
| description | 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 4 g/kg STPP; T2 contained 1 g/kg PBC, 3 g/kg STPP; T3 contained 2 g/kg PBC, 2 g/kg STPP; T4 contained 3 g/kg PBC, 1 g/kg STPP; T5 contained 4 g/kg PBC, and they were all produced using a bowl chopper. The changes in pH, whiteness, water- and oil-holding capacity, gel and rheological properties, as well as protein conformation were investigated. The pH, cooking yield, water- and oil-holding capacity, texture properties, and the G′ values at 90 °C of the reduced-phosphate silver carp batters with PBC significantly increased (<i>p</i> < 0.05) compared to the sample without PBC. Due to the increasing pH and enhanced ion strength, more β-sheet and β-turns structures were formed. Furthermore, by increasing PBC, the pH significantly increased (<i>p</i> < 0.05) and the cooked silver carp batters became darkened. Meanwhile, more CO<sub>2</sub> was generated, which destroyed the gel structure, leading the water- and oil-holding capacity, texture properties, and G′ values at 90 °C to be increased and then decreased. Overall, using PBC partial as a substitute of STPP enables reduced-phosphate silver carp batter to have better gel characteristics and water-holding capacity by increasing its pH and changing its rheology characteristic and protein conformation. |
| first_indexed | 2024-03-11T00:46:56Z |
| format | Article |
| id | doaj.art-680b52b736b64a18a8e11b8c5ce7e23c |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T00:46:56Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-680b52b736b64a18a8e11b8c5ce7e23c2023-11-18T20:44:35ZengMDPI AGMolecules1420-30492023-07-012814560810.3390/molecules28145608Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp BattersChun Xie0Bei-Bei Shi1Guang-Hui Liu2Si-Han Li3Zhuang-Li Kang4School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, ChinaSchool of Pharmacy, Shangqiu Medical College, Shangqiu 476100, ChinaSchool of Pharmacy, Shangqiu Medical College, Shangqiu 476100, ChinaSchool of Pharmacy, Shangqiu Medical College, Shangqiu 476100, ChinaEngineering Research Center for Huaiyang Cuisin of Jiangsu Province, College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, ChinaTo 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 4 g/kg STPP; T2 contained 1 g/kg PBC, 3 g/kg STPP; T3 contained 2 g/kg PBC, 2 g/kg STPP; T4 contained 3 g/kg PBC, 1 g/kg STPP; T5 contained 4 g/kg PBC, and they were all produced using a bowl chopper. The changes in pH, whiteness, water- and oil-holding capacity, gel and rheological properties, as well as protein conformation were investigated. The pH, cooking yield, water- and oil-holding capacity, texture properties, and the G′ values at 90 °C of the reduced-phosphate silver carp batters with PBC significantly increased (<i>p</i> < 0.05) compared to the sample without PBC. Due to the increasing pH and enhanced ion strength, more β-sheet and β-turns structures were formed. Furthermore, by increasing PBC, the pH significantly increased (<i>p</i> < 0.05) and the cooked silver carp batters became darkened. Meanwhile, more CO<sub>2</sub> was generated, which destroyed the gel structure, leading the water- and oil-holding capacity, texture properties, and G′ values at 90 °C to be increased and then decreased. Overall, using PBC partial as a substitute of STPP enables reduced-phosphate silver carp batter to have better gel characteristics and water-holding capacity by increasing its pH and changing its rheology characteristic and protein conformation.https://www.mdpi.com/1420-3049/28/14/5608reduced phosphatepotassium bicarbonatecooking yieldsecondary structuretextural |
| spellingShingle | Chun Xie Bei-Bei Shi Guang-Hui Liu Si-Han Li Zhuang-Li Kang Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters Molecules reduced phosphate potassium bicarbonate cooking yield secondary structure textural |
| title | Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters |
| title_full | Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters |
| title_fullStr | Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters |
| title_full_unstemmed | Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters |
| title_short | Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters |
| title_sort | using potassium bicarbonate to improve the water holding capacity gel and rheology characteristics of reduced phosphate silver carp batters |
| topic | reduced phosphate potassium bicarbonate cooking yield secondary structure textural |
| url | https://www.mdpi.com/1420-3049/28/14/5608 |
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