Journal of Food Quality

Research Article

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

Table 1

Mixture formulations for ground beef treated with different levels of sodium bicarbonate, potassium bicarbonate, salt, modified food starch, and potato starch.


Treatment	Treatment composition of the ingredient formulation in the finished product, %
Treatment	NaCl	NaHCO₃	KHCO₃	MFS	PS

None (control)	—	—	—	—	—
NaCl	0.5	—	—	—	—
NaHCO₃	—	0.5	—	—	—
NaHCO₃	—	1.0	—	—	—
KHCO₃	—	—	0.5	—	—
KHCO₃	—	—	1.0	—	—
NaHCO₃ + NaCl	0.5	0.5	—	—	—
NaHCO₃ + NaCl	0.5	1.0	—	—	—
KHCO₃ + NaCl	0.5	—	0.5	—	—
KHCO₃ + NaCl	0.5	—	1.0	—	—
NaCl + MFS	0.5	—	—	0.5	2.0
NaCl + PS	0.5	—	—	—	2.0

MFS = modified food starch; PS = potato starch; NaHCO₃ = sodium bicarbonate; KHCO₃ = potassium bicarbonate; NaCl = salt. All ingredients were dissolved in distilled water for better homogeneity and dispersibility. ^bNo ingredients (salt, sodium bicarbonate, potassium bicarbonate, modified food starch, or potato starch) were added except distilled water.