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Title of article Effect of sodium bicarbonate residue on some characteristics of processed meat products
Authors

Akbari-adergani B., Food and Drug Administration, Ministry of Health and Medical Education , Food and Drug Administration, Ministry of Health and Medical Education

Sallak N., Tehran University of Medical Sciences , Tehran University of Medical Sciences

Jahed khaniki G., Tehran University of Medical Sciences , Tehran University of Medical Sciences

Rastkari N., Tehran University of Medical Sciences , Tehran University of Medical Sciences

Sadighara P., Tehran University of Medical Sciences , Tehran University of Medical Sciences

Section: FOOD PRODUCTION TECHNOLOGY
Year 2018 Issue 2 DOI 10.21603/2308-4057-2018-2-249-255
Annotation Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4–6 minutes and at 450°C for 2–4 minutes. A significant difference was observed in the pH values and the cooking loss between the blank sample and those Kebab samples that were cooked at 350°C and 450°C and pre-treated with SB in the amount of 0.25–2.00 g per 1 kg of meat (P < 0.05). The amount of residual bicarbonate ions increased significantly in the cooked Kebab samples at both treatment temperatures in the a-d group in comparison with the blank sample, as well as between the groups (P = 0.00). The organoleptic properties did not change in the a-d groups in comparison with the blank sample.
Keywords Ion chromatography, Kebab, meat, sodium bicarbonate
Artice information Received September 4, 2017
Accepted April 10, 2018
Available online December 20, 2018
Imprint article Akbari-adergani B. Effect of sodium bicarbonate residue on some characteristics of processed meat products / Akbari-adergani B., Sallak N., Jahed khaniki G., Rastkari N., Sadighara P. // Food and Raw Materials. 2018, vol. 6, no. 2, pp. 249–255.
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