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

Table 5

Least-squares means for sensory descriptive hedonic scores of cooked ground beef treated with different levels of sodium bicarbonate, potassium bicarbonate, salt, modified food starch, and potato starch.

Treatment	Treatments, %	Sensory characteristics
		Hardness	Chewiness	Juiciness
None (control)	0	6.5^b	3.7^de	3.0^a
NaCl	0.5	7.8^d	4.8	3.3^ab
NaHCO3	0.5	6.2^ab	3.5^de	4.3^bc
NaHCO3	1.0	5.6^a	2.9^f	5.6^de
KHCO3	0.5	6.1^ab	3.3^ef	4.1^bc
KHCO3	1.0	5.8^ab	3.0^d	4.7^cd
NaHCO3 + NaCl	0.5 + 0.5	6.0^ab	3.3^a	5.7^de
NaHCO3 + NaCl	1.0 + 0.5	5.8^ab	3.7^bc	6.3^ef
KHCO3 + NaCl	0.5 + 0.5	6.4^bc	3.9^bc	5.0^cd
KHCO3 + NaCl	1.0 + 0.5	6.1^ab	3.2^ab	6.4^f
NaCl + MFS	2.0 + 0.5	6.2^ab	3.4^ab	5.4^de
NaCl + PS	2.0 + 0.5	6.1^ab	4.2^c	5.0^cd

MFS = modified food starch; PS = potato starch; NaHCO₃ = sodium bicarbonate; KHCO₃ = potassium bicarbonate; NaCl = salt. Means with different superscripts (a–f) within a column are significantly different (). Data based on hedonic scale scores of 0 to 15. ±SE = 0.2818 for hardness; 0.3510 for chewiness; and 0.3884 for juiciness.