Version 1
: Received: 30 August 2023 / Approved: 30 August 2023 / Online: 31 August 2023 (07:40:51 CEST)
How to cite:
Fan, J.; Liu, G.; Wang, K.; Xie, C.; Kang, Z. Effects of Potassium Bicarbonate on Gel, Antioxidant and Microbial Properties of Reduced-Phosphate Silver Carp Surimi Batter at Cold Storage. Preprints2023, 2023082147. https://doi.org/10.20944/preprints202308.2147.v1
Fan, J.; Liu, G.; Wang, K.; Xie, C.; Kang, Z. Effects of Potassium Bicarbonate on Gel, Antioxidant and Microbial Properties of Reduced-Phosphate Silver Carp Surimi Batter at Cold Storage. Preprints 2023, 2023082147. https://doi.org/10.20944/preprints202308.2147.v1
Fan, J.; Liu, G.; Wang, K.; Xie, C.; Kang, Z. Effects of Potassium Bicarbonate on Gel, Antioxidant and Microbial Properties of Reduced-Phosphate Silver Carp Surimi Batter at Cold Storage. Preprints2023, 2023082147. https://doi.org/10.20944/preprints202308.2147.v1
APA Style
Fan, J., Liu, G., Wang, K., Xie, C., & Kang, Z. (2023). Effects of Potassium Bicarbonate on Gel, Antioxidant and Microbial Properties of Reduced-Phosphate Silver Carp Surimi Batter at Cold Storage. Preprints. https://doi.org/10.20944/preprints202308.2147.v1
Chicago/Turabian Style
Fan, J., Chun Xie and Zhuangli Kang. 2023 "Effects of Potassium Bicarbonate on Gel, Antioxidant and Microbial Properties of Reduced-Phosphate Silver Carp Surimi Batter at Cold Storage" Preprints. https://doi.org/10.20944/preprints202308.2147.v1
Abstract
The changes in storage loss, water distribution status, gel characteristics, TBARS, total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold storage at 4 °C were investigated. The storage loss, content of free water, pH, hardness, TBARS, total volatile basic nitrogen value and total plate count of all cooked reduced-phosphate silver carp surimi batters significantly increased (P < 0.05) with increasing the cold storage time. Meanwhile, the content of immobilized water, whiteness, springiness, and cohesiveness decreased significantly (P < 0.05). At the same cold storage time, the sample of cooked reduced-phosphate silver carp surimi batter has lower water mobility, darker colour and better texture characteristics, but the values of TBARS, total volatile basic nitrogen and total plate count were not significantly different (P > 0.05). To sum up, the use of potassium bicarbonate instead of sodium tripolyphosphate could produce the cooked reduced-phosphate silver carp surimi batter with better water holding capacity and gel characteristics during cold storage.
Keywords
storage loss; texture property; potassium bicarbonate; total volatile basic nitrogen; total plate count
Subject
Chemistry and Materials Science, Physical Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
