ArticleJournal of food science and technology2022
Effect of sodium bicarbonate on textural properties and acceptability of gel from unwashed Asian sea bass mince.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Changes in the Molecular Forces and Rheological Properties of Pork Myosin with Sodium Bicarbonate.Foods (Basel, Switzerland) · 2026Article
- Effects of Postmortem Aging on Nutritional Quality and Myofibrillar Protein Function in Bactrian Camel Meat.Journal of food science · 2026Article
- Combined Effect of Resting Time and NaHCOFoods (Basel, Switzerland) · 2025Article
- Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel.Foods (Basel, Switzerland) · 2025Article
- Enhancing the Stability of Litsea Cubeba Essential Oil Emulsions Through Glycosylation of Fish Skin Gelatin via Dry Maillard Reaction.Foods (Basel, Switzerland) · 2024Article
- Influences of Trypsin Pretreatment on the Structures, Composition, and Functional Characteristics of Skin Gelatin of Tilapia, Grass Carp, and Sea Perch.Marine drugs · 2023Article
- The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout.Foods (Basel, Switzerland) · 2023Article
- Effect of Ultrasound-Assisted Sodium Bicarbonate Treatment on Aggregation and Conformation of Reduced-Salt Pork Myofibrillar Protein.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Asian sea bass mince gels having different adjusted moisture/water content (80 and 85%; w/w) were prepared with addition of sodium bicarbonate (SB) at various concentrations (0, 0.05 and 0.1%; w/w). Fish mince gels of 80% water content added with 0.05 and 0.1% SB (G80-0.05 and G80-0.1, respectively) had the highest increase (135-139%) in breaking force (BrF) than the respective control gel (G80) (
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