Claus James R, Jeong Jong Youn
Meat Science and Animal Biologics Discovery, Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI 53706, USA.
Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Korea.
Food Sci Anim Resour. 2023 Mar;43(2):331-345. doi: 10.5851/kosfa.2023.e1. Epub 2023 Mar 1.
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.
研究了粉色抑制成分（PII）在有无三聚磷酸钠（STP）的情况下，对消除预腌制和储存的生碎火鸡胸肉制成的熟火鸡胸肉粉色缺陷的影响。将碎火鸡胸肉与2%氯化钠混合并真空包装。储存6天后，分别在不添加或添加STP（0.5%）的情况下加入十种PII，如下所示：无（对照）、柠檬酸（CA；0.1%、0.2%、0.3%）、氯化钙（CC；0.025%、0.05%）、乙二胺四乙酸二钠盐（EDTA；0.005%、0.01%）和柠檬酸钠（SC；0.5%、1.0%）。处理后的样品以快速或慢速烹饪，冷却后储存，然后进行分析。与对照相比，所有测试的PII都能够降低固有粉色（无STP时：CA、CC、EDTA和SC的CIE a合并日降低率分别为23.0%、5.2%、12.6%和12.6%；有STP时：CA、CC、EDTA和SC的降低率分别为21.5%、17.4%、6.0%和18.2%）。对于不添加STP的样品，快速烹饪速率导致更高的CIE a值。然而，当样品添加STP时，慢速烹饪产生的红色产品比快速烹饪更多。预腌制和储存碎火鸡胸肉会导致未腌制熟火鸡肉出现粉色变色（无STP和有STP时的CIE a*分别为6.24和5.12）。通过加入CA、CC、EDTA或SC可以减少这种粉色变色，但加入CA会降低烹饪产量。特别是，添加SC可以在不负面影响烹饪产量的情况下提供一定的控制。
