Effects of NaHCO<sub>3</sub> on the colour, tenderness, and water distribution of raw and cooked marinated beef

KANG, Zhuang-Li; GAO, Zai-Shang; ZOU, Xiao-Li; LI, Yan-Ping; MA, Han-Jun

doi:10.1590/fst.96521

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.96521 copy

Effects of NaHCO₃ on the colour, tenderness, and water distribution of raw and cooked marinated beef

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Effects of NaHCO₃ addition (0.2-0.8%) on the colour, shear force, and water distribution of raw and cooked marinated beef were investigated. The pH and cooking yield were found to be significantly increased (P < 0.05), and the shear force, L^* and b^* values were significantly decreased with increasing NaHCO₃ amounts, except for samples with 0.6% and 0.8% NaHCO₃, for which the cooking yield and shear force remained unaffected. Furthermore, the initial relaxation times T₂₁ and T₂₂ of marinated beef were, and the mobility of water in the raw marinated beef was reduced (P < 0.05) with increasing NaHCO₃ content. This was due to the carbon dioxide production disrupting the beef structure during heating process. The mobility of water in the cooked marinated beef was found to be improved. In conclusion, NaHCO₃ addition improved the water holding capacity and tenderness of marinated beef.

Keywords:
NaHCO₃; shear force; tenderness; colour; water mobility

Sample	L^*	a^*	b^*
T1	47.15 ± 0.72^a	9.58 ± 0.32^a	12.06 ± 0.35^a
T2	46.16 ± 0.41^b	9.36 ± 0.16^a	10.73 ± 0.31^b
T3	44.78 ± 0.38^c	9.29 ± 0.22^a	9.67 ± 0.32^bc
T4	43.59 ± 0.42^cd	9.21 ± 0.19^a	9.41 ± 0.22^c
T5	42.81 ± 0.37^d	9.01 ± 0.21^a	9.03 ± 0.16^c

Sample	Initial relaxation time (ms)			Peak ration (%)
Sample	T_2b	T₂₁	T₂₂	P_2b	P₂₁	P₂₂
T1	1.41 ± 0.07^a	85.52 ± 1.82^a	679.38 ± 15.14^a	2.04 ± 0.06^a	86.18 ± 0.44^c	11.87 ± 0.18^a
T2	1.02 ± 0.06^b	78.91 ± 2.02^b	551.78 ± 16.86^b	2.07 ± 0.05^a	89.26 ± 0.48^b	9.05 ± 0.16^b
T3	0.96 ± 0.06^b	70.23 ± 1.76^c	412.81 ± 14.72^c	1.96 ± 0.06^a	92.65 ± 0.51^a	5.58 ± 0.18^c
T4	0.87 ± 0.09^b	61.74 ± 1.56^d	348.17 ± 15.79^d	1.94 ± 0.07^a	92.25 ± 0.47^a	5.23 ± 0.15^c
T5	0.85 ± 0.095^b	53.49 ± 1.55^e	280.17 ± 15.14^e	1.97 ± 0.05^a	93.57 ± 0.45^a	4.72 ± 0.17^c

Sample	Initial relaxation time (ms)			Peak ration (%)
Sample	T_2b	T₂₁	T₂₂	P_2b	P₂₁	P₂₂
T1	1.18 ± 0.04^a	77.53 ± 1.65^a	607.58 ± 14.36^a	3.27 ± 0.08^a	91.53 ± 0.48^a	6.26 ± 0.13^e
T2	0.85 ± 0.05^b	71.09 ± 1.64^b	512.87 ± 13.17^b	2.80 ± 0.06^b	88.07 ± 0.45^b	9.37 ± 0.12^d
T3	0.81 ± 0.05^b	62.87 ± 1.64^c	433.69 ± 13.74^c	2.58 ± 0.07^c	86.15 ± 0.49^c	11.26 ± 0.14^c
T4	0.76 ± 0.04^b	59.07 ± 1.54^c	427.05 ± 12.84^c	2.21 ± 0.06^d	85.42 ± 0.51^c	12.84 ± 0.11^b
T5	0.70 ± 0.05^b	63.49 ± 1.71^c	446.74 ± 14.26^c	1.76 ± 0.07^e	83.90 ± 0.48^cd	14.27 ± 0.13^a

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[1] *Corresponding author: kzlnj1988@163.com

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Effects of NaHCO3 on the colour, tenderness, and water distribution of raw and cooked marinated beef

Abstract

Effects of NaHCO₃ on the colour, tenderness, and water distribution of raw and cooked marinated beef