Effect of Ammonia and Sodium Erythorbate on the Pink Color Defect in Turkey Meat (in English)

Abstract

In this study, the effect of ammonia exposure and contamination, sodium erythorbate treatment and exposure to room atmosphere for possible bacterial contamination on pink color development in uncured cooked turkey meat were investigated. Turkey deli breast was used as the model system. Color, pH, oxidation reduction potential (ORP), oxymyoglobin and cytochrome c levels were measured in raw, tumbled, cooked and stored turkey deli breast meat samples. It was shown that ammonia exposure and contamination, and addition of sodium erythorbate resulted in pink color development in final product (p<0.05). However, exposure to room temperature for possible bacterial contamination did not have any significant effect on development of pink color.

Keywords

• Pink color defect; ammonia; sodium erythorbate  

Amonyak ve Sodyum Eritorbat Uygulamalarının Hindi Etinde Görülen Pembeleşme Problemi Üzerine Etkileri (İngilizce)

Abstract

Yapılan araştırmada, amonyak gazı uygulaması, sıvı amonyak kontaminasyonu, sodyum eritorbat kullanımı ve çiğ etin oda sıcaklığında bekletilme işleminin kür edilmemiş pişmiş hindi etinde pembeleşme problemi üzerine etkileri araştırılmıştır. Hindi göğüs eti model sistem olarak kullanılmıştır. Çiğ, marine edilmiş, pişmiş ve depolanmış hindi göğüs eti örneklerinde, renk, pH, oksidasyon redüksiyon potansiyeli (ORP), oksimyoglobin ve sitokrom c seviyeleri ölçülmüştür. Amonyak gazı uygulaması, sıvı amonyak kontaminasyonu ve sodyum eritorbat uygulaması son üründe pembeleşmeye neden olmuştur (p<0,05). Fakat oda sıcaklığında bekletme işleminin pembeleşme problemi üzerine bir etkisi görülmemiştir.

Keywords

• Pembe renk kusuru, amonyak, sodyum eritorbat.

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