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| Effect of Sodium Bicarbonate on the Characteristics and Quality of Meat Products: A Review |
| WANG Wei, WEN Yu, ZHANG Rui, BAI Ting, ZHANG Jiamin, JI Lili, WU Zhoulin, TANG Chun, GAO Ying |
| 1.Meat Processing Key Labratory of Sichuan Province, Chengdu University, Chengdu 610106, China; 2.Sichuan Gaojin Industrial Group Co. Ltd., Suining 629000, China; 3.Agricultural Products Processing Research Institute, Sichuan University, Chengdu 610065, China |
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Abstract Sodium bicarbonate is an additive widely used in the food, feed, and pharmaceutical industries. It is often used as a leavening agent and acidity regulator in wheat- or rice-based foods, and as a meat tenderizer in traditional cooking methods. Research shows that adding sodium bicarbonate in meat products can increase the dissolution of salt soluble protein, enhance the gel properties, improve the water retention capacity and tenderness, and extend the product shelf life. However, improper use of sodium bicarbonate as an alkaline compound can also have side effects such as damaging B vitamins, causing protein coagulation, affecting digestibility, and producing unpleasant odors. This article provides an overview of the functional characteristics of sodium bicarbonate applied to meat products, as well as the potential adverse effects it causes on meat product characteristics.
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FU Xiaohang, ZHANG Shunliang, ZANG Mingwu, WANG Shouwei, LIU Meng, LI Su, ZHAO Yan, ZHAO Jiansheng, ZHAO Bing, PAN Xiaoqian, WU Qianrong, LIU Bowen. Advances in Application of Natural Active Ingredients from Plants in Preservation of Meat Products[J]. Meat Research, 2023, 37(6): 41-50. |
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2023, Vol. 37 
