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Aroma, Color, and Lipid Oxidation of Turkey Muscle Emulsions
Author(s) -
TELLEFSON C. SUSAN,
BOWERS JANE A.,
MARSHALL CECELIA,
DAYTON ARTHUR D.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb10088.x
Subject(s) - aroma , chemistry , sodium nitrite , lipid oxidation , food science , sodium , emulsion , nitrite , sodium ascorbate , chromatography , antioxidant , organic chemistry , ascorbic acid , nitrate
Turkey emulsions were prepared with (1) no additives, (2) sodium chloride (NaCl), (3) sodium nitrite (NaNO 2 ), (4) sodium ascorbate (NaAsc), or (5) both NaNO 2 and NaAsc. Raw and cooked emulsions from each of the five treatments were stored (−18°C) and then evaluated before and after heating. Emulsions with NaNO 2 and NaAsc contained less malonaldehyde than those with NaCl or no additive and raw turkey emulsions generally contained less malonaldehyde than cooked. Nitrite was the additive that produced the major effect on color of heated emulsions. Generally, emulsions containing both NaNO 2 and NaAsc had the most meaty aroma and the least stale aroma. Emulsions with NaCl tended to have greater stale aroma.