Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf

Abstract

The changing consumer attitude toward meat products warrants innovation. Recent years have seen a continuous rise in the consumer demand for ready-to-eat meat products that trigger innovations in the manufacture of restructured meat products. This study was designed to develop meatloaf with the intention of using the downgraded stream of trimmed meat and meat by-products, which are known to contain a higher quantity of connecting tissue that causes tenderness issues, moisture retention, mouthfeel, and perceived food quality. The physicochemical effects of sodium bicarbonate, potassium bicarbonate, and salt alone or in combination on physicochemical and sensory characteristics of cooked ground beef were investigated. The results obtained showed that cooked ground beef without salt had the lowest cooked yield. Instrumental textural and sensory analysis revealed that bicarbonate-treated meatloaf samples exhibited significantly better sensory and textural properties than the control ( p ≤ 0.05 ). Internal cooked color data revealed that meatloaf treated with sodium bicarbonate and potassium bicarbonate had a pinkish-red appearance with a significantly higher a ∗ value ( p ≤ 0.05 ). The findings provide evidence that inclusion of bicarbonates had a significant tenderizing and juiciness effects with improved sensory attributes of the meatloaf. The evidence presented clearly shows the potential of bicarbonate and salt will exert synergistic effects and improve eating quality and textural and sensorial attributes of meatloaf and other meat products.

Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage

“…Hence, the addition of potassium bicarbonate increased the stability of water in the cooked silver carp surimi batter during cold storage. Singh, and Mohan [9] reported that adding potassium bicarbonate causes meatloaf to produce a pinkish-red color and significant tenderizing and juiciness effects, leading to an improvement in its consumption quality, texture, and sensorial attributes. Mohan et al [10] showed that the addition of potassium bicarbonate enhances the processing and texture properties of processed ground beef.…”

“…Using potassium bicarbonate to replace phosphorus in aquatic and meat products has been reported by some studies [7][8][9][10]. Xie et al [7] found that using potassium bicarbonate to partially replace sodium tripolyphosphate can improve the processing and gel properties of silver carp batter.…”

“…Li et al [8] used potassium bicarbonate, trehalose, and chitosan to keep the property stability of tilapia fillets stored at −18 • C. They found that using a suitable concentration of potassium bicarbonate, trehalose, and chitosan can increase the tilapia fillets' water retention capacity and quality. Jaico, Prabhakar, Adhikari, Singh, and Mohan [9] reported that adding potassium bicarbonate causes meatloaf to produce a pinkish-red color Gels 2023, 9, 836 2 of 10 and significant tenderizing and juiciness effects, leading to an improvement in its consumption quality, texture, and sensorial attributes. Mohan et al [10] showed that the addition of potassium bicarbonate enhances the processing and texture properties of processed ground beef.…”

Effects of Potassium Bicarbonate on Gel, Antioxidant and Microbial Properties of Reduced-Phosphate Silver Carp Surimi Batter at Cold Storage

“…Using potassium bicarbonate to replace phosphorus in aquatic and meat products has been reported by some studies [7][8][9][10]. Xie et al [7] found that using potassium bicarbonate to partially replace sodium tripolyphosphate can improve the processing properties and gel properties of silver carp batter.…”

“…Li et al [8] used potassium bicarbonate, trehalose, and chitosan to keep the properties stability of tilapia fillets stored at -18 °C, they found that using a suitable concentration of potassium bicarbonate, trehalose, and chitosan can increase its water retention capacity and quality. Jaico, Prabhakar, Adhikari, Singh, & Mohan [9] reported that adding potassium bicarbonate causes meatloaf to produce a pinkish-red colour, and significant tenderizing and juiciness effects, leading to its' eating quality, textural and sensorial attributes were improved. Mohan et al [10] showed that the addition of potassium bicarbonate can enhance the processing and texture properties of processed ground beef.…”