Work

Using sodium bicarbonate and resting temperature combined to improve the water retention and gel characteristics of low-salt chicken myofibrillary protein

Year: 2025

Type: article

Abstract: •Water retention and cooking yield improved when resting at 30 °C for 6 h.•Whiteness decreased resting at 30 °C, whiteness increased when resting over 30 °C.•Gel strength, hardness, springiness, and chewiness were the highest when resting at 30 °C.•Over 30 °C destroyed gel structure, reduced water retention and texture properties.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103336

Authors: Tao Zhang, Yan-Ping Li, Chen-Lu Xu, Peng-Lei Yao, Xue-Hua Zhang, Zhuang-Li Kang

Institutions: Yangzhou University, Zunyi Medical University, Henan Institute of Science and Technology

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,330