Using sodium bicarbonate and resting temperature combined to improve the water retention and gel characteristics of low-salt chicken myofibrillary protein

•Water retention and cooking yield improved when resting at 30 °C for 6 h.•Whiteness decreased resting at 30 °C, whiteness increased when resting over 30 °C.•Gel strength, hardness, springiness, and chewiness were the highest when resting at 30 °C.•Over 30 °C destroyed gel structure, reduced water retention and texture properties.

Authors

Xuehua Zhang (ORCID: https://orcid.org/0000-0001-6093-5324)
Peng‐Lei Yao
Zhuangli Kang (ORCID: https://orcid.org/0000-0002-5052-0173)
Yanping Li (ORCID: https://orcid.org/0000-0002-0412-2748)
Tao Zhang (ORCID: https://orcid.org/0000-0001-9255-9802)
Chenlu Xu (ORCID: https://orcid.org/0000-0002-2607-3510)

Institutions

Zunyi Medical University (CN)
Henan Institute of Science and Technology (CN)
Yangzhou University (CN)

Publication Details

Journal: Food Chemistry X
Published: 2025-12-01
DOI: https://doi.org/10.1016/j.fochx.2025.103336
Primary Topic: Meat and Animal Product Quality
Type: article
Field-Weighted Citation Impact: 0.00

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article

Using sodium bicarbonate and resting temperature combined to improve the water retention and gel characteristics of low-salt chicken myofibrillary protein

Xuehua Zhang, Peng‐Lei Yao, Zhuangli Kang, Yanping Li et al.

Dec 1, 2025

Food Chemistry X

Meat and Animal Product Quality

article

Using sodium bicarbonate and resting temperature combined to improve the water retention and gel characteristics of low-salt chicken myofibrillary protein

Xuehua Zhang, Peng‐Lei Yao, Zhuangli Kang, Yanping Li, Tao Zhang, Chenlu Xu

December 1, 2025article en

Abstract

•Water retention and cooking yield improved when resting at 30 °C for 6 h.•Whiteness decreased resting at 30 °C, whiteness increased when resting over 30 °C.•Gel strength, hardness, springiness, and chewiness were the highest when resting at 30 °C.•Over 30 °C destroyed gel structure, reduced water retention and texture properties.

Food Chemistry XVol. 32

Zunyi Medical University (CN), Henan Institute of Science and Technology (CN), Yangzhou University (CN)

Openalex Percentile: Top 57%

Meat and Animal Product Quality

DOI Open Access PDF OpenAlex

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Using sodium bicarbonate and resting temperature combined to improve the water retention and gel characteristics of low-salt chicken myofibrillary protein — Xuehua Zhang, Peng‐Lei Yao, et al. · Food Chemistry X (2025) | TGRS Research Map | TGRS