To study the impact of ultrasonic duration (0, 30, and 60 min) and sodium bicarbonate concentration (0% and 0.2%) on the gel properties of reduced-salt pork myofibrillar protein, the changes in cooking yield, colour, water retention, texture properties, and dynamic rheology were investigated. The findings revealed that added sodium bicarbonate significantly increased ( < 0.05) cooking yield, hardness, springiness, and strength of myofibrillar protein while reducing centrifugal loss. Furthermore, the incorporation of sodium bicarbonate led to a significant decrease in , a, b, and white values of cooked myofibrillar protein; these effects were further amplified with increasing ultrasonic duration ( < 0.05). Additionally, storage modulus (G') significantly increased for myofibrillar protein treated with ultrasonic-assisted sodium bicarbonate treatment resulting in a more compact gel structure post-cooking. In summary, the results demonstrated that ultrasonic-assisted sodium bicarbonate treatment could enhance the tightness of reduced-salt myofibrillar protein gel structure while improving the water retention and texture properties.

中文翻译：

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超声波辅助碳酸氢钠处理改善减盐猪肉肌原纤维蛋白凝胶和流变特性

研究超声波时间（0、30和60分钟）和碳酸氢钠浓度（0%和0.2%）对减盐猪肉肌原纤维蛋白凝胶特性的影响，以及蒸煮出品率、色泽、保水性的变化，研究了质地特性和动态流变学。研究结果表明，添加碳酸氢钠显着提高 (< 0.05) 蒸煮产量、硬度、弹性和肌原纤维蛋白的强度，同时减少离心损失。此外，碳酸氢钠的加入导致煮熟的肌原纤维蛋白的 、a、b 和白值显着降低；这些效应随着超声波持续时间的增加而进一步放大（<0.05）。此外，经超声辅助碳酸氢钠处理的肌原纤维蛋白的储能模量 (G') 显着增加，导致烹饪后的凝胶结构更加致密。综上所述，结果表明超声辅助碳酸氢钠处理可以增强减盐肌原纤维蛋白凝胶结构的致密性，同时改善保水性和质地特性。