Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts

• 영문명: Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts
• 발행기관: 한국축산식품학회
• 저자명: James R. Claus 정종연
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제2호, 331~345쪽, 전체 15쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.03.31

영문 초록

The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuum packaged. After storage for 6 d, ten PII were individually incorporated without or with added STP (0.5%) as follows: none (control), citric acid (CA; 0.1%, 0.2%, 0.3%), calcium chloride (CC; 0.025%, 0.05%), ethylenediaminetetraacetic acid disodium salt (EDTA; 0.005%, 0.01%), and sodium citrate (SC; 0.5%, 1.0%). Treatments were cooked at a fast or slow cooking rate, cooled, and stored before analysis. All PII tested were capable of lowering inherent pink color compared to the control (No STP: CIE a* pooled day reduction of 23.0%, 5.2%, 12.6%, and 12.6% for CA, CC, EDTA, and SC, respectively; STP: reduction of 21.5%, 17.4%, 6.0%, and 18.2% for CA, CC, EDTA, and SC, respectively). For samples without STP, fast cooking rate resulted in higher CIE a*. However, slow cooking resulted in more red products than fast cooking when samples included STP. Presalting and storage of ground turkey caused the pink discoloration in uncured, cooked turkey (CIE a* 6.24 and 5.12 for without and with STP). This pink discoloration can be decreased by inclusion of CA, CC, EDTA, or SC, but incorporation of CA decreased cooking yield. In particular, the addition of SC may provide some control without negatively impacting the cooking yield.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

Conflicts of Interest

Acknowledgements

Author Contributions

Ethics Approval

References

키워드

pink color defect ground turkey breast pink inhibiting ingredients sodium tripolyphosphate