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

Table 3

Least-squares means for the proximate composition of cooked meatloaf treated with different levels of sodium bicarbonate, potassium bicarbonate, salt, modified food starch, and potato.

Treatment	Proximate composition, %
	Treatment composition, %	Expressible moisture	Cook yield
None (control)	0	5.4^a	16.1^a
NaCl	0.5	5.8^a	18.2^b
NaHCO3	0.5	8.7^b	20.4^c
NaHCO3	1.0	10.8^c	22.8^d
KHCO3	0.5	8.9^b	20.8^c
KHCO3	1.0	11.1^c	23.9^d
NaHCO3 + NaCl	0.5 + 0.5	14.1^d	20.8^c
NaHCO3 + NaCl	1.0 + 0.5	16.8^e	24.5^d
KHCO3 + NaCl	0.5 + 0.5	14.4^d	21.2^a
KHCO3 + NaCl	1.0 + 0.5	19.2^f	26.1^f
NaCl + MFS	2.0 + 0.5	10.6^c	19.9^c
NaCl + PS	2.0 + 0.5	10.2^c	20.2^c

MFS = modified food starch; PS = potato starch; NaHCO₃ = sodium bicarbonate; KHCO₃ = potassium bicarbonate; NaCl = salt. Means not sharing a common letter (a–c) in a column are significantly different (). ±SE = 0.15 for expressible moisture and 0.26 for cook yield.