Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study

Abstract

In order to research the potential of replacing sodium chloride to sodium bicarbonate, the physico-chemical and Raman spectroscopy of chicken batters with sodium chloride alone (1%) or sodium bicarbonate alone (0.5%) were studied. The pH, b∗ value, cooking yield and textural properties were significantly (p < 0.05) increased in the batter with sodium bicarbonate. The batter with sodium chloride showed three distinct phases during the rheological measurement, but the batter containing sodium bicarbonate has two distinct phases, and has higher storage and loss modulus values at 72 °C. The frequency of admin I was a slight shift from 1659 ± 0.58 cm−1 to 1661 ± 0.58 cm−1 when added sodium bicarbonate alone, that resulted in an increase of β-sheet, β-turn and random coil content accompanied by a decrease of α-helices content. It was increased the hydrophobic interactions and ration of I850/I830, which caused by protein unfolding and exposure of aliphatic residues. From the above, it was concluded that sodium bicarbonate can be utilized to reduce the sodium chloride of chicken batter.