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

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.