Influence of Bicarbonates and Salt on the Physicochemical and Sensory Properties of Meatloaf

Figure 1

Scatter plot correlation matrix comparing the hardness sensory descriptive analysis and instrumental texture profile analysis of ground beef treated with different levels of sodium bicarbonate, potassium bicarbonate, salt, modified food starch, and potato starch. Control: NT; salt (0.5%): S05; sodium bicarbonate (0.5%): SBC05; sodium bicarbonate (1.0%): SBC1; potassium bicarbonate (0.5%): PBS05; potassium bicarbonate (1.0%): PBC1; sodium bicarbonate + salt (0.5% + 0.5%): SSBC05; sodium bicarbonate + salt (1.0% + 0.5%): SSBC1; potassium bicarbonate + salt (0.5% + 0.5%): SPBC05; potassium bicarbonate + salt (1.0% + 0.5%): SPBC1; modified food starch + salt (2.0% + 0.5%): SMSF2; potato starch + salt (2.0% + 0.5%): SPS2.