Effect of sodium bicarbonate with ultrasound on reduced-salt Chaozhou beef meatballs quality: Physicochemical and sensory properties

Qian You , Runxiang Mao , Yukun Yuan , Ling Zhang , Xingguo Tian , Xiaoyan Xu

Food Bioengineering ›› 2024, Vol. 3 ›› Issue (3) : 301 -313.

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Food Bioengineering ›› 2024, Vol. 3 ›› Issue (3) : 301 -313. DOI: 10.1002/fbe2.12099
RESEARCH ARTICLE

Effect of sodium bicarbonate with ultrasound on reduced-salt Chaozhou beef meatballs quality: Physicochemical and sensory properties

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Abstract

This study aimed to create a reduced-salt version of Chaozhou beef meatballs (CBMs) by employing ultrasound treatment (0 and 30 min) combined with sodium bicarbonate (0%, 0.15%, and 0.3%). The ultrasound-assisted sodium bicarbonate treatment significantly enhanced pH, salt-soluble protein solubility (SSP), water-holding capacity (WHC), and storage modulus (G’) of the CBMs (p < 0.05). Specifically, after treatment, the increase in pH value promoted the solubilization of SSP, with the content increasing from 28.23% to 56.53%. Moreover, the initial relaxation times (T21 and T22) were shortened, indicating a decrease in water mobility, as evidenced by an increase in WHC from 85% to 87%. Furthermore, the ultrasound treatment effectively facilitated protein unfolding, increased β-sheet secondary structure content, augmented hydrogen and disulfide bond proportions, and resulted in a denser and more uniform gel structure. Consequently, the hardness of the CBMs was significantly improved (p < 0.05). Sensory evaluation revealed that the treated reduced-salt CBMs were comparable to those produced by conventional methods. Therefore, combining sodium bicarbonate with ultrasound treatment is a viable approach to mitigate the negative effects of reduced salt content and produce high-quality reduced-salt CBMs.

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Chaozhou beef meatballs / reduced-salt / sodium bicarbonate / ultrasound

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Qian You,Runxiang Mao,Yukun Yuan,Ling Zhang,Xingguo Tian,Xiaoyan Xu. Effect of sodium bicarbonate with ultrasound on reduced-salt Chaozhou beef meatballs quality: Physicochemical and sensory properties. Food Bioengineering, 2024, 3(3): 301-313 DOI:10.1002/fbe2.12099

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2024 The Author(s). Food Bioengineering published by John Wiley & Sons Australia, Ltd. on behalf of State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology.

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