Holownia K, Chinnan M S, Reynolds A E, Koehler P E
Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA.
Poult Sci. 2003 Jun;82(6):1049-59. doi: 10.1093/ps/82.6.1049.
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.
本研究的目的是确定粉色阈值，并通过能使生肉和熟肉颜色发生显著变化的处理组合来模拟熟鸡胸肉中的粉色缺陷。判断粉色变色时使用的主观粉色阈值设定为a* = 3.8。根据仪器测量的颜色值，从无骨、去皮鸡胸肉肌肉中选取了三个颜色组（正常、比正常浅、比正常深）的样本。使用氯化钠、三聚磷酸钠、异抗坏血酸钠和亚硝酸钠分两个水平（存在和不存在）诱导原位变化。所有处理中的鱼片均进行单独注射，然后进行翻滚、烹饪和冷藏。对样本进行颜色分析[亮度（L*）、红/绿轴（a*）、黄/蓝轴（b*）]和反射光谱分析。当存在亚硝酸钠时，16种处理组合中有8种实现了粉色缺陷的模拟；当不存在亚硝酸钠时，另外还有2种处理组合实现了模拟。熟肉样本中的粉色受生肉颜色的L*影响（P < 0.05）。结果证实，当用氯化钠、三聚磷酸钠和亚硝酸钠诱导原位条件时，有可能模拟熟鸡肉白肉中不期望的粉色。继续进行模拟研究有助于开发替代加工方法，以消除潜在的粉色缺陷。
