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

Table 4

Least-squares means for texture profile analysis (TPA) chewiness, hardness, and cohesiveness values of cooked ground beef treated with differing levels of sodium bicarbonate, potassium bicarbonate, salt, modified food starch, and potato starch.

Treatment	Ingredient, %	Texture profile analysis
		Hardness, (N)^y	Cohesiveness^z	Springiness	Chewiness, (mJ)^x	WBSF, N
None (control)	0	42.1^d	0.4^b	0.93^f	123.4^d	9.8^cd
NaCl	0.5	48.3^e	0.5^c	0.90^f	144.2^e	15.8^e
NaHCO3	0.5	39.7^d	0.5^c	0.81^e	135.1^de	7.9^abc
NaHCO3	1.0	35.4^c	0.5^c	0.78^e	127.3^d	10.9^d
KHCO3	0.5	40.2^d	0.5^c	0.61^b	131.7^de	11.3^d
KHCO3	1.0	33.5^c	0.5^c	0.68^c	98.2^c	9.3^cd
NaHCO3 + NaCl	0.5 + 0.5	27.1^b	0.5^c	0.71^c	73.7^b	7.6^abc
NaHCO3 + NaCl	1.0 + 0.5	21.5^a	0.5^c	0.67^c	50.1^a	6.5^a
KHCO3 + NaCl	0.5 + 0.5	26.2^b	0.5^c	0.58^b	76.2^b	11.1^d
KHCO3 + NaCl	1.0 + 0.5	22.7^a	0.5^c	0.51^d	52.8^a	5.9^a
NaCl + MFS	2.0 + 0.5	29.8^b	0.3^a	0.90^f	76.6^b	11.3^d
NaCl + PS	2.0 + 0.5	28.7^b	0.4^b	0.94^f	97.1^c	8.8^bc

MFS = modified food starch; PS = potato starch; NaHCO₃ = sodium bicarbonate; KHCO₃ = potassium bicarbonate; NaCl = salt. WBSF = Warner–Bratzler shear force. ^z = TPA cohesiveness units are dimensionless and are the ratio of the area under the second curve to the area under the first curve of the TPA graph cycle. ^x = TPA chewiness units of millijoules. ^y = TPA hardness units of Newton; means not sharing a common letter (a–f) for a given texture parameter are different (). ±SE= 6.90 for chewiness; 1.22 for hardness; and 0.007 for cohesiveness.