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

Year 2006, Volume: 31 Issue: 5, - , 01.10.2006

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.

References

  • Potthast K. 1987. Meat colour, colour stability and reddening. Fleischwirtsch, 6770.
  • Maga JA. 1994. Pink discoloration in cooked white meat. Food Reviews International. 10(3): 273-286.
  • Killic B, Cassens RG, Borchert LL. 2002. Effect of Turkey meat, phosphate, sodium lactate, carrageenan, and konjac on residual nitrate in cured meats. J. Food Sci, 67 (1): 29-31.
  • Froning GW. 1995. Color of poultry meat. Poultry and Avian Biology Reviews, 6 (1): 83-93.
  • Froning GW, Mather FB, Daddario J, Hartung TE. 1969. Effect of automobile exhaust fume inhalation by poultry immediately priorto slaughter on color of meat. Poultry Sci, 48: 485-487.
  • Pool MF. 1956. Why does some cooked turkey turn pink? Turkey World, 31 (1): 69, 72-74.
  • Heimke A, Froning GW. 1971. The effect of end-point cooking temperature and storage on the color of turkey meat. Poultry Sci, 50: 1832-1836.
  • Schweigert BS, Price JF. 1987. The science of meat and meat products, -3rd edn, Food and Nutrition Press Inc, pp. 214, Westport, CT.
  • Froning GWE. 1972. Why turkey meat chances color. Turkey World, 47 (9): 20.
  • Ahn DU, Maurer AJ. 1987. The concentration of nitrate and nitrite in raw turkey breast meat and the microbial conversion of added nitrate to nitrite in tumbled turkey breast meat. Poultry Sci, 66: 1957-1960.
  • Comforth DP. 1997. Nitrogen dioxide causes meat surface pinking in gas ovens. Proceedings of 1997 Meat Indusry Research Conference, Chicago, IL.
  • Froning GW, Daddario J, Hartung TE. 1968. Color and myoglobin concentration in turkey meat as affected by age, sex, and strain. Poultry Sci, 47: 1827-1835.Howe JK, Gullett EA, Usborne WR. 1982. Development of pink color in cooked pork. Canadadian Institute of Food Science and Technology Journal, 15: 19-23.
  • Health JL, Owens SL. 1992. Effect of heating variables and storage in color of chicken cooked and stored in polyester pouches. Poultry Sci, 71: 1773-1780.
  • Janky DM, Froning GW. 1973. The effect of pH and certain additives on heat denaturation of turkey meat myoglobin. 1. Model system. Poultry Sci, 52: 152-159.
  • Ahn DU, Maurer AJ. 1986. Effects of sodium chloride, phosphate, nitrite, dextrose and conalbumin on the heat stability of purified myoglobin and cytochrome c. Poultry Sci, 66:1-2.
  • Froning GW, Hargus G, Hartung TE. 1968. Color and texture of ground turkey meat products as affected by dried egg white solids. Poultry Sci, 47: 1187-1191.
  • Schwarz SJ, Clause JR, Wang H, Marriott NG, Graham PP, Fernandes CF. 1997. Inhibition of pink color development in cooked, uncured graund turkey through the binding of non-pink generating ligands to muscle pigments. Poultry Sci, 7: 1450-1456.
  • Ahn DU, Maurer AJ. 1989. Effects of added pigments, salt, and phosphate on color, extractable pigment, total pigment, and oxidation-reduction potential in turkey breast meat. Poultry Sci, 68: 1088-1099.
  • Schmidt G, Trout G. 1984. pH and color. Meat Industry, August, 30.
  • Trout G. 1989. Variation in myoglobin denaturation and color of cooked beef, pork and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking tempierature. J. Food Sci, 54: 536.
  • Cornish DG, Froning GW. 1974. Isolation and purification of turkey heme proteins. Poultry Sci, 53: 365-377.
  • Warriss PD. 1979. The extraction of haem pigments from fresh meat. Geneva.
  • Girard B, Vanderstoep J, Richards JF. 1990. Characterization of residual pink color cooked turkey breast and pork loin. J. Food Sci, 55: 1249-1253.
  • SAS. 1998. SAS user’s guide (version 7). Carry (NC): SAS Institute inc.
  • Cornforth DP, Carpenter C. 1989. Why cooked meat can be pink. Meat&Poultry, June, 44, 46.

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

Year 2006, Volume: 31 Issue: 5, - , 01.10.2006

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.

References

  • Potthast K. 1987. Meat colour, colour stability and reddening. Fleischwirtsch, 6770.
  • Maga JA. 1994. Pink discoloration in cooked white meat. Food Reviews International. 10(3): 273-286.
  • Killic B, Cassens RG, Borchert LL. 2002. Effect of Turkey meat, phosphate, sodium lactate, carrageenan, and konjac on residual nitrate in cured meats. J. Food Sci, 67 (1): 29-31.
  • Froning GW. 1995. Color of poultry meat. Poultry and Avian Biology Reviews, 6 (1): 83-93.
  • Froning GW, Mather FB, Daddario J, Hartung TE. 1969. Effect of automobile exhaust fume inhalation by poultry immediately priorto slaughter on color of meat. Poultry Sci, 48: 485-487.
  • Pool MF. 1956. Why does some cooked turkey turn pink? Turkey World, 31 (1): 69, 72-74.
  • Heimke A, Froning GW. 1971. The effect of end-point cooking temperature and storage on the color of turkey meat. Poultry Sci, 50: 1832-1836.
  • Schweigert BS, Price JF. 1987. The science of meat and meat products, -3rd edn, Food and Nutrition Press Inc, pp. 214, Westport, CT.
  • Froning GWE. 1972. Why turkey meat chances color. Turkey World, 47 (9): 20.
  • Ahn DU, Maurer AJ. 1987. The concentration of nitrate and nitrite in raw turkey breast meat and the microbial conversion of added nitrate to nitrite in tumbled turkey breast meat. Poultry Sci, 66: 1957-1960.
  • Comforth DP. 1997. Nitrogen dioxide causes meat surface pinking in gas ovens. Proceedings of 1997 Meat Indusry Research Conference, Chicago, IL.
  • Froning GW, Daddario J, Hartung TE. 1968. Color and myoglobin concentration in turkey meat as affected by age, sex, and strain. Poultry Sci, 47: 1827-1835.Howe JK, Gullett EA, Usborne WR. 1982. Development of pink color in cooked pork. Canadadian Institute of Food Science and Technology Journal, 15: 19-23.
  • Health JL, Owens SL. 1992. Effect of heating variables and storage in color of chicken cooked and stored in polyester pouches. Poultry Sci, 71: 1773-1780.
  • Janky DM, Froning GW. 1973. The effect of pH and certain additives on heat denaturation of turkey meat myoglobin. 1. Model system. Poultry Sci, 52: 152-159.
  • Ahn DU, Maurer AJ. 1986. Effects of sodium chloride, phosphate, nitrite, dextrose and conalbumin on the heat stability of purified myoglobin and cytochrome c. Poultry Sci, 66:1-2.
  • Froning GW, Hargus G, Hartung TE. 1968. Color and texture of ground turkey meat products as affected by dried egg white solids. Poultry Sci, 47: 1187-1191.
  • Schwarz SJ, Clause JR, Wang H, Marriott NG, Graham PP, Fernandes CF. 1997. Inhibition of pink color development in cooked, uncured graund turkey through the binding of non-pink generating ligands to muscle pigments. Poultry Sci, 7: 1450-1456.
  • Ahn DU, Maurer AJ. 1989. Effects of added pigments, salt, and phosphate on color, extractable pigment, total pigment, and oxidation-reduction potential in turkey breast meat. Poultry Sci, 68: 1088-1099.
  • Schmidt G, Trout G. 1984. pH and color. Meat Industry, August, 30.
  • Trout G. 1989. Variation in myoglobin denaturation and color of cooked beef, pork and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking tempierature. J. Food Sci, 54: 536.
  • Cornish DG, Froning GW. 1974. Isolation and purification of turkey heme proteins. Poultry Sci, 53: 365-377.
  • Warriss PD. 1979. The extraction of haem pigments from fresh meat. Geneva.
  • Girard B, Vanderstoep J, Richards JF. 1990. Characterization of residual pink color cooked turkey breast and pork loin. J. Food Sci, 55: 1249-1253.
  • SAS. 1998. SAS user’s guide (version 7). Carry (NC): SAS Institute inc.
  • Cornforth DP, Carpenter C. 1989. Why cooked meat can be pink. Meat&Poultry, June, 44, 46.
There are 25 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Birol Kılıç This is me

Orhan Onur Aşkın This is me

Publication Date October 1, 2006
Published in Issue Year 2006 Volume: 31 Issue: 5

Cite

APA Kılıç, B. ., & Aşkın, O. O. . (2006). Amonyak ve Sodyum Eritorbat Uygulamalarının Hindi Etinde Görülen Pembeleşme Problemi Üzerine Etkileri (İngilizce). Gıda, 31(5).
AMA Kılıç B, Aşkın OO. Amonyak ve Sodyum Eritorbat Uygulamalarının Hindi Etinde Görülen Pembeleşme Problemi Üzerine Etkileri (İngilizce). The Journal of Food. October 2006;31(5).
Chicago Kılıç, Birol, and Orhan Onur Aşkın. “Amonyak Ve Sodyum Eritorbat Uygulamalarının Hindi Etinde Görülen Pembeleşme Problemi Üzerine Etkileri (İngilizce)”. Gıda 31, no. 5 (October 2006).
EndNote Kılıç B, Aşkın OO (October 1, 2006) Amonyak ve Sodyum Eritorbat Uygulamalarının Hindi Etinde Görülen Pembeleşme Problemi Üzerine Etkileri (İngilizce). Gıda 31 5
IEEE B. . Kılıç and O. O. . Aşkın, “Amonyak ve Sodyum Eritorbat Uygulamalarının Hindi Etinde Görülen Pembeleşme Problemi Üzerine Etkileri (İngilizce)”, The Journal of Food, vol. 31, no. 5, 2006.
ISNAD Kılıç, Birol - Aşkın, Orhan Onur. “Amonyak Ve Sodyum Eritorbat Uygulamalarının Hindi Etinde Görülen Pembeleşme Problemi Üzerine Etkileri (İngilizce)”. Gıda 31/5 (October 2006).
JAMA Kılıç B, Aşkın OO. Amonyak ve Sodyum Eritorbat Uygulamalarının Hindi Etinde Görülen Pembeleşme Problemi Üzerine Etkileri (İngilizce). The Journal of Food. 2006;31.
MLA Kılıç, Birol and Orhan Onur Aşkın. “Amonyak Ve Sodyum Eritorbat Uygulamalarının Hindi Etinde Görülen Pembeleşme Problemi Üzerine Etkileri (İngilizce)”. Gıda, vol. 31, no. 5, 2006.
Vancouver Kılıç B, Aşkın OO. Amonyak ve Sodyum Eritorbat Uygulamalarının Hindi Etinde Görülen Pembeleşme Problemi Üzerine Etkileri (İngilizce). The Journal of Food. 2006;31(5).

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