Effects of Added Nitrite, Sodium Chloride, and Phosphate on Color, Nitrosoheme Pigment, Total Pigment, and Residual Nitrite in Oven-Roasted Turkey Breast

Ahn, Dong Uk; Maurer, A. J.

doi:10.3382/ps.0680100

Cited by 35 publications

(31 citation statements)

References 21 publications

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“…These changes in NICHEME also followed the same trend as reductions and increases in CIE a* values. This agrees with work done by Ahn and Maurer (1989), who found increased redness as NITHEME increased.…”

Section: Pigment Measurementsupporting

confidence: 92%

Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast

Slesinski

Claus

Anderson‐Cook

et al. 2000

Journal of Food Science

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Dairy proteins were evaluated for their ability to reduce pink color in ground turkey samples. Sodium nitrite and nicotinamide were added to induce pink color formation. Nonfat dry milk (NFDM) and 1 of the whey protein concentrates (WPC) reduced CIE a* values in samples containing 10 ppm sodium nitrite. All of the dairy proteins tested reduced CIE a* values in nicotinamide-treated samples. In samples prepared without nicotinamide or nitrite, only WPC reduced CIE a* values, while the other proteins tested had no effect or increased redness. NFDM or specific WPC proteins could be used to reduce the pink color defect and increase yield.

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Section: Pigment Measurementsupporting

confidence: 92%

Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast

Slesinski

Claus

Anderson‐Cook

et al. 2000

Journal of Food Science

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“…As shown in Table 2, 5.2 ppm nitrite were formed from nitrate by microbial activity in tumbled meat after 40 h of storage. In a previous study (Ahn and Maurer, 1985), it was found that 1 ppm of added nitrite (NaN0 2 ) was enough to cause a pink color in turkey breast meat; in comparison, 5.2 ppm nitrite is a very large amount. It is speculated that the organisms converting nitrate to nitrite were mesophiles, but no identification studies were conducted.…”

Section: Resultsmentioning

confidence: 96%

Concentration of Nitrate and Nitrite in Raw Turkey Breast Meat and the Microbial Conversion of Added Nitrate to Nitrite in Tumbled Turkey Breast Meat

Ahn

Maurer

1987

Poultry Science

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The concentrations of nitrate and nitrite in raw turkey breast meat and the microbial conversion of nitrate to nitrite in an uncured tumbled breast meat product were studied to assess their involvement in the formation of undesirable pinkness. Nitrate concentration in raw turkey breast meat ranged from 3.8 to 21 ppm and nitrite varied from 0 to .7 ppm. Microorganisms in the tumbled meat sample converted the nitrate to nitrite; 5.2 ppm of nitrite (NaN0 2 ) were formed from 100 ppm of added nitrate (KN0 3 ) during 40 h of storage at 4 C. It was concluded that if a high amount of nitrate and a long storage period were combined in tumbled turkey breast meat, the probability of the development of a pink color in the oven-roasted product would be very high. (

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“…Ahn and Mauer (1989a) speculated that the increasing redness values of turkey breast added with salt could be the reaction of solubilized myofibrillar proteins with heme pigments. Jeong and Claus (2010) attempted to create a natural pink color defect without the addition of pink generating ligands such as nitrite or nicotinamide in ground turkey breast products at different processing conditions during storage before cooking.…”

Section: Introductionmentioning

confidence: 99%

Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts

Jeong

2017

Korean Journal for Food Science of Animal Resources

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The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE a* value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

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Effects of Added Nitrite, Sodium Chloride, and Phosphate on Color, Nitrosoheme Pigment, Total Pigment, and Residual Nitrite in Oven-Roasted Turkey Breast

Cited by 35 publications

References 21 publications

Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast

Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast

Concentration of Nitrate and Nitrite in Raw Turkey Breast Meat and the Microbial Conversion of Added Nitrate to Nitrite in Tumbled Turkey Breast Meat

Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts

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