28-3 |
Sodium citrate and citric acid eliminated the pink color defect associated with nitrite, nicotinamide, and irradiation in cooked ground turkey |
L. M. SAMMEL and J. R. Claus. Meat Science & Muscle Biology Lab., Univ. of Wisconsin, Madison, 1805 Linden Dr. W., Rm. 372, Madison, WI 53706 The pink color defect that occurs sporadically in non-irradiated poultry light meat and in irradiated (above 2.4 kGy) products, gives the appearance of undercooking, resulting in food safety concerns by the consumer. Thus, finding an added ingredient to eliminate the pink color defect would be advantageous. The objective of this research was to determine the applicability of sodium citrate (SC) and citric acid (CA) to prevent the pink color defect induced by nitrite, nicotinamide, and irradiation in cooked ground turkey. One set of ground turkey was formulated with nitrite (10 ppm), nicotinamide (1.0%), SC (1.0%), and CA (0.1, 0.2, 0.3%). A second set of ground turkey was formulated with SC (0.5, 1.0%), CA (0.15, 0.3%), and received post-cooked irradiation (0, 2.5, 5.0 kGy). All samples were cooked to 80 °C and instrumental color, pH, yield, and reduction-oxidation potential were measured. Sodium citrate or at least 0.2% CA eliminated pink color in non-irradiated cooked products containing added nitrite or nicotinamide by reducing nitrosylhemochrome and nicotinamide hemochrome pigments. Sodium citrate (1.0%) and CA (0.3%) also inhibited pink color development following irradiation in the absence of added nitrite and nicotinamide (CIE a* reduced from 5.75 to 1.20). They reduced or prevented the presence of two distinct reflectance minima between 500-600nm of irradiated samples while decreasing reflectance in the red color spectrum. Further, SC and CA prevented higher reducing conditions associated with irradiation. Sodium citrate is a more desirable option over CA because it had minimal effects on pH and yields whereas CA reduced pH and yields. These results identify ingredients that can be added during processing to inhibit the pink color defect in cooked, uncured and irradiated ground turkey rolls. Elimination of the defect can reduce financial losses and facilitate the broader use of irradiation in the poultry industry.
Session 28, Muscle Foods: General I
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