Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate
Round 1
Reviewer 1 Report
This paper mainly investigated the changes in gel characteristics, rheology properties and water migration of PSE meat myofibrillar proteins with different sodium bicarbonate. It is so interesting to read. It is worthy of publication in this Journal. Overall, the quality of paper is suitable for Molecules. Also, all tables and figures mentioned within the manuscript are provided and fit the presented findings and subject. However, there are still some problems that need to attention to improve the manuscript.
L14 “to” change to “become”.
L17 add “the”.
L54-58 The sentences need improve.
L63 “Zou, Kang, Li and Ma, 2022” change to “Zou, Kang, Li & Ma, 2022”.
L85 add “the”.
L97 “T2” change to “T2”.
L118-121 The sentences need improve.
L156 reported change to “have reported”.
Table 1 need improve.
References : The References format needs to be improved.
Author Response
This paper mainly investigated the changes in gel characteristics, rheology properties and water migration of PSE meat myofibrillar proteins with different sodium bicarbonate. It is so interesting to read. It is worthy of publication in this Journal. Overall, the quality of paper is suitable for Molecules. Also, all tables and figures mentioned within the manuscript are provided and fit the presented findings and subject. However, there are still some problems that need to attention to improve the manuscript.
Response: Thank you for your good suggestion. We have tried to our best to improve the quality of this paper, and hope to meet the requirement of this Journal.
L14 “to” change to “become”.
Response: Thank you for your good suggestion. We have changed “to” to “become” in the reviewed manuscript (Line 14).
L17 add “the”.
Response: Thank you for your good suggestion. We have added “the” in the reviewed manuscript (Line 17).
L54-58 The sentences need improve.
Response: Thank you for your good suggestion. We have tried to our best to improve the quality of the sentences in the reviewed manuscript (Line 54-59).
L63 “Zou, Kang, Li and Ma, 2022” change to “Zou, Kang, Li & Ma, 2022”.
Response: Thank you for your good suggestion. We have changed “Zou, Kang, Li and Ma, 2022” to “Zou, Kang, Li & Ma, 2022” in the reviewed manuscript (Line 64).
L85 add “the”.
Response: Thank you for your good suggestion. We have added “the” in the reviewed manuscript (Line 94).
L97 “T2” change to “T2”.
Response: Thank you for your good suggestion. We have changed “T2” to “T2” in the reviewed manuscript (Line 121).
L118-121 The sentences need improve.
Response: Thank you for your good suggestion. We have improve the sentences in the reviewed manuscript (Line 134-136).
L156 reported change to “have reported”.
Response: Thank you for your good suggestion. We have changed “reported” to “have reported” in the reviewed manuscript (Line 183-184).
Table 1 need improve.
Response: Thank you for your good suggestion. We have improve Table 1 in the reviewed manuscript.
References : The References format needs to be improved.
Response: Thank you for your good suggestion. We have improve References format in the reviewed manuscript.
Reviewer 2 Report
Overall, this is a very interesting study. However, minor revisions are need to be done for consideration of publication.
For the introduction section, more details on the background should be included such as the cause of PSE meat and why SC would help to increase the quality of PSE meat. What is the current regulation limit on using SC as additive in fresh meat?
For the method section, it would be better to describe the method in a bit more in detail. e.g., for 2.2., although cited reference has been included, the method could still be described briefly.
Line 86, the equation should be re-formatted (the equation is not aligned).
For statistical analysis, it stated that the experiment was repeated three times. What is the number of replications for each measurement?
Author Response
Overall, this is a very interesting study. However, minor revisions are need to be done for consideration of publication.
Response: We are grateful to you for your effort in reviewing our research paper. Thank you for your positive feedback on our article. Your comments are valuable and helpful for revising and improving our paper, as well as important guiding for our research. We have revised the manuscript according to your comments.
For the introduction section, more details on the background should be included such as the cause of PSE meat and why SC would help to increase the quality of PSE meat. What is the current regulation limit on using SC as additive in fresh meat?
Response: Thank you for your good question. We have added the information in the reviewed manuscript (Line 38-39; 47-55).
For the method section, it would be better to describe the method in a bit more in detail. e.g., for 2.2., although cited reference has been included, the method could still be described briefly.
Response: Thank you for your good suggestion. We have added the information about methods in the reviewed manuscript.
Line 86, the equation should be re-formatted (the equation is not aligned).
Response: Thank you for your good suggestion. We have improved the equation in the reviewed manuscript (Line 101) as follows:
Whiteness = 100-[(100-L*)2+(a*)2+(b*)2]1/2
For statistical analysis, it stated that the experiment was repeated three times. What is the number of replications for each measurement?
Response: Thank you for your good question. We have added the information about methods in the reviewed manuscript.
