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Response Surface Methodology for Reduction of Pinking in Cooked Turkey Breast Mince by Various Dairy Protein Combinations
Author(s) -
Slesinski A.J.,
Claus J.R.,
AndersonCook C.M.,
Eigel W.E.,
Graham P.P.,
Lenz G.E.,
Noble R.B.
Publication year - 2000
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.1365-2621.2000.tb16020.x
Subject(s) - chemistry , food science , sodium nitrite , sodium caseinate , sodium , sodium nitrate , chicken breast , whey protein , milk protein , organic chemistry
Nonfat dry milk (NFDM), sodium caseinate (SC), whey protein concentrate (WPC), and combinations of each were evaluated for abilities to reduce pink color development in cooked, ground, uncured turkey breast. Protein treatments were also evaluated in the presence of pink‐color‐generating ligands (nicotinamide, 1%, sodium nitrite, 10 ppm, and sodium nitrate, 50 ppm) with and without ethylenedinitrilo‐tetraacetic acid disodium salt (200 ppm). NFDM and WPC at levels as low as 1.5% were effective in reducing CIE a* values (P < 0.05) regardless of ligand treatment; SC was not. EDTA reduced pink color within all protein and ligand treatments. Poultry producers can reduce pink color development in further‐processed products by selective addition of dairy proteins.