Sammel L M, Claus J R
Kraft Foods, 910 Mayer Ave, Madison, WI 53704, United States.
Meat Sci. 2006 Mar;72(3):567-73. doi: 10.1016/j.meatsci.2005.09.006. Epub 2005 Nov 4.
The effects of citric acid (0.15%, 0.3%) and sodium citrate (0.5%, 1.0%) on pink color development in ground turkey following irradiation (0, 2.5, 5.0kGy) were examined. Citric acid and sodium citrate had little effect on pink color when samples were irradiated prior to cooking. In contrast, when samples were cooked prior to irradiation, citric acid (0.3%) and sodium citrate (1.0%) reduced redness as indicated by eliminating a reflectance minimum at approximately 571nm, lessening greater reflectance in the red wavelength region, and preventing greater reducing conditions caused by irradiation. Citric acid significantly reduced pH and yields whereas sodium citrate reduced pH and yields to a lesser extent. Both citric acid and sodium citrate are potential ingredients that can be added during processing to prevent undesirable pink color in precooked irradiated ground turkey and therefore can result in greater acceptance of irradiated products by consumers.
研究了柠檬酸（0.15%、0.3%）和柠檬酸钠（0.5%、1.0%）对经辐照（0、2.5、5.0千戈瑞）的火鸡肉末粉红色形成的影响。当样品在烹饪前进行辐照时，柠檬酸和柠檬酸钠对粉红色的影响很小。相反，当样品在辐照前进行烹饪时，柠檬酸（0.3%）和柠檬酸钠（1.0%）降低了红色度，这表现为消除了约571纳米处的反射率最小值、降低了红色波长区域的更大反射率以及防止了辐照导致的更强还原条件。柠檬酸显著降低了pH值和产率，而柠檬酸钠对pH值和产率的降低程度较小。柠檬酸和柠檬酸钠都是在加工过程中可以添加的潜在成分，以防止预煮辐照火鸡肉末出现不理想的粉红色，因此可以提高消费者对辐照产品的接受度。
