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Claus JR, Jeong JY. Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts. Food Sci Anim Resour 2023; 43:331-345. [PMID: 36909855 PMCID: PMC9998195 DOI: 10.5851/kosfa.2023.e1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/28/2022] [Accepted: 01/03/2023] [Indexed: 02/04/2023] Open
Abstract
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.
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Affiliation(s)
- James R Claus
- Meat Science and Animal Biologics Discovery, Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Jong Youn Jeong
- Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Korea
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Singh A, Mittal A, Benjakul S. Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention. Compr Rev Food Sci Food Saf 2021; 21:580-603. [PMID: 34859577 DOI: 10.1111/1541-4337.12866] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 10/06/2021] [Accepted: 10/17/2021] [Indexed: 12/17/2022]
Abstract
Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy-form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post-harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low- or ultralow-temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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Bae SM, Cho MG, Jeong JY. The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts. Food Sci Anim Resour 2020; 40:231-241. [PMID: 32161918 PMCID: PMC7057032 DOI: 10.5851/kosfa.2020.e7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 01/10/2020] [Accepted: 01/10/2020] [Indexed: 12/03/2022] Open
Abstract
The current study investigated the effects of timing of NaCl (2%) and
sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color
and pigment properties of ground chicken breasts. Four treatments were tested as
follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2,
NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d
and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP
added. All samples were cooked at a fast (5.67°C/min) or slow cooking
rate (2.16°C/min). Regardless of the timing of NaCl and STPP addition,
reflectance ratios of nitrosyl hemochrome, cooking yield, pH values,
oxidation-reduction potential, and percent myoglobin denaturation were similar
(p>0.05) across treatments 2, 3, and 4. The highest CIE a* values were
observed in treatment 4 (p<0.05), while treatment 2 was effective in
reducing the redness in cooked chicken products. The fast cooking rate resulted
in lower CIE a* values and higher CIE L* values and cooking yield in cooked
chicken breasts compared to the slow cooking rate. Our results indicate that
adding NaCl and STPP to meat, followed by storing and cooking at a fast rate,
may result in inhibiting the pink color defect sporadically occurred in cooked
ground chicken breasts.
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Affiliation(s)
- Su Min Bae
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | | | - Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
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Bae SM, Cho MG, Jeong JY. Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts. Food Sci Anim Resour 2020; 40:197-208. [PMID: 32161915 PMCID: PMC7057039 DOI: 10.5851/kosfa.2020.e4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 12/27/2019] [Accepted: 12/31/2019] [Indexed: 11/06/2022] Open
Abstract
The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2°C or 7°C, followed by cooking to 75°C, and cooling and storage at 2°C-3°C until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L* values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a* values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.
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Affiliation(s)
- Su Min Bae
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434,
Korea
| | | | - Jong Youn Jeong
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434,
Korea,Corresponding author : Jong Youn Jeong,
School of Food Biotechnology & Nutrition, Kyungsung University, Busan
48434, Korea Tel: +82-51-663-4711 Fax: +82-51-622-4986 E-mail:
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Claus JR, Jeong JY. Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast. Poult Sci 2018; 97:667-675. [DOI: 10.3382/ps/pex168] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Accepted: 05/18/2017] [Indexed: 11/20/2022] Open
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Suman SP, Nair MN, Joseph P, Hunt MC. Factors influencing internal color of cooked meats. Meat Sci 2016; 120:133-144. [DOI: 10.1016/j.meatsci.2016.04.006] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 03/25/2016] [Accepted: 04/06/2016] [Indexed: 01/06/2023]
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Song X, Cornforth D, Whittier D, Luo X. Nitrite spray treatment to promote red color stability of vacuum packaged beef. Meat Sci 2015; 99:8-17. [DOI: 10.1016/j.meatsci.2014.08.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Revised: 07/10/2014] [Accepted: 08/11/2014] [Indexed: 10/24/2022]
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Affiliation(s)
- Surendranath P. Suman
- Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546;
| | - Poulson Joseph
- Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi 39762;
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Joseph P, Suman S, Li S, Beach C, Claus J. Mass spectrometric characterization and thermostability of turkey myoglobin. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.019] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sammel L, Claus J, Greaser M, Lucey J. Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey. Meat Sci 2007; 77:529-39. [DOI: 10.1016/j.meatsci.2007.05.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2006] [Revised: 05/02/2007] [Accepted: 05/02/2007] [Indexed: 11/27/2022]
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Sørheim O, Langsrud Ø, Cornforth D, Johannessen T, Slinde E, Berg P, Nesbakken T. Carbon Monoxide as a Colorant in Cooked or Fermented Sausages. J Food Sci 2006. [DOI: 10.1111/j.1750-3841.2006.00183.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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HOLOWNIA K, CHINNAN MS, REYNOLDS AE. Cooked Chicken Breast Meat Conditions Related to Simulated Pink Defect. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb13357.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sammel L, Claus J. Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system. Meat Sci 2003; 65:1293-9. [DOI: 10.1016/s0309-1740(03)00039-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2002] [Revised: 01/30/2003] [Accepted: 01/30/2003] [Indexed: 12/01/2022]
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Holownia K, Chinnan MS, Reynolds AE, Koehler PE. Evaluation of induced color changes in chicken breast meat during simulation of pink color defect. Poult Sci 2003; 82:1049-59. [PMID: 12817464 DOI: 10.1093/ps/82.6.1049] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The objective of the study was to establish a pink threshold and simulate the pink defect in cooked chicken breast meat with treatment combinations that would induce significant changes in the color of raw and cooked meat. The subjective pink threshold used in judging pink discoloration was established at a* = 3.8. Samples of three color groups (normal, lighter than normal, and darker than normal) of boneless, skinless chicken breast muscles were selected based on instrumental color values. The in situ changes were induced using sodium chloride, sodium tripolyphosphate, sodium erythorbate, and sodium nitrite at two levels: present and not present. Fillets in all treatments were subjected to individual injections, followed by tumbling, cooking, and chilling. Samples were analyzed for color [lightness (L*), red/green axis (a*), yellow/blue axis (b*)] and reflectance spectra. Simulation of the pink defect was achieved in eight of the 16 treatment combinations when sodium nitrite was present and in an additional two treatment combinations when it was absent. Pinking in cooked samples was affected (P < 0.05) by L* of raw meat color. Results confirmed that it was possible to simulate the undesired pinking in cooked chicken white meat when in situ conditions were induced by sodium chloride, sodium tripolyphosphate, and sodium nitrite. The continuation of the simulation study can aid in developing alternative processing methods to eliminate potential pink defects.
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Affiliation(s)
- K Holownia
- Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA
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Holownia K, Chinnan M, Reynolds A. Pink Color Defect in Poultry White Meat as Affected by Endogenous Conditions. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08235.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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KIEFFER K, CLAUS J, WANG H. INHIBITION OF PINK COLOR DEVELOPMENT IN COOKED, UNCURED GROUND TURKEY BY THE ADDITION OF CITRIC ACID. ACTA ACUST UNITED AC 2000. [DOI: 10.1111/j.1745-4573.2000.tb00428.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Minimum sodium nitrite levels for pinking of various cooked meats as related to use of direct or indirect-dried soy isolates in poultry rolls. Meat Sci 2000; 55:321-9. [DOI: 10.1016/s0309-1740(99)00160-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/1999] [Accepted: 11/09/1999] [Indexed: 11/23/2022]
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