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

Abstract

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 (p < 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 (p < 0.05) and the cooked silver carp batters became darkened. Meanwhile, more CO2 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.

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

“…In this study, water was lost during cold storage (Figure 1), thus, the whiteness was lowered with the increase in storage time. In addition, due to the samples with potassium bicarbonate having a darker color and increasing pH (Figure 2) lowering the oxidation rate of myoglobin to metmyoglobin [7], the changes in whiteness between the samples of the 1st and 4th days were not significantly different (p > 0.05). This result indicated that the color of the samples with potassium bicarbonate was more stable than that of the samples without potassium bicarbonate.…”

“…As a result, the sample with potassium bicarbonate had a better water-and fat-holding capacity and lower storage loss [10]. Our previous study found that the processing characteristics of silver carp surimi batter are improved when potassium bicarbonate is used to replace sodium tripolyphosphate [7]. Hence, the addition of potassium bicarbonate increased the stability of water in the cooked silver carp surimi batter during 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 and gel properties of silver carp batter.…”

“…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.…”

“…Lee et al [11] reported that potassium bicarbonate is a healthier phosphorus substitute, which improves the quality of marinated chicken breast meat. Our previous studies reported that using potassium bicarbonate to partially/totally replace sodium tripolyphosphate causes the cooking yield, hardiness, springiness, chewiness, storage modulus, and β-sheet and β-turn structure content of silver carp batter to significantly increase, which also improves the gel and rheology characteristics [7]. However, the difference between the effect of potassium bicarbonate and sodium tripolyphosphate on the quality changes in cooked silver carp surimi during cold storage is not clear; the water-holding capacity, gel properties, microbes, and thiobarbituric acid reactive substances (TBARSs) especially need further research.…”