Using sodium bicarbonate and resting temperature combined to improve the water retention and gel characteristics of low-salt chicken myofibrillary protein

•Water retention and cooking yield improved when resting at 30 °C for 6 h.•Whiteness decreased resting at 30 °C, whiteness increased when resting over 30 °C.•Gel strength, hardness, springiness, and chewiness were the highest when resting at 30 °C.•Over 30 °C destroyed gel structure, reduced water retention and texture properties.