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Claus JR, Jeong JY. Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts. Food Sci Anim Resour 2023; 43:331-345. [PMID: 36909855 PMCID: PMC9998195 DOI: 10.5851/kosfa.2023.e1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 12/28/2022] [Accepted: 01/03/2023] [Indexed: 02/04/2023] Open
Abstract
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.
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Affiliation(s)
- James R Claus
- Meat Science and Animal Biologics Discovery, Department of Animal and Dairy Sciences, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Jong Youn Jeong
- Department of Food Science and Biotechnology, Kyungsung University, Busan 48434, Korea
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Jantaranikorn M, Yongsawatdigul J. Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast. J Food Sci 2020; 85:2398-2405. [PMID: 32614081 DOI: 10.1111/1750-3841.15308] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 04/12/2020] [Accepted: 05/03/2020] [Indexed: 11/29/2022]
Abstract
Red blood spot (RBS) commonly found in cooked chicken breast has caused severe economic loss as it is perceived as a sign of undercooked product. The objectives of this study were to investigate the cause of RBS as related to common ingredients used in marination, based on both chicken breast and isolated chicken hemoglobin (Hb) models. The effect of sodium chloride (NaCl), sodium tripolyphosphate (STPP), and glucose on thermal denaturation of Hb was investigated along with the extent of RBS formation in cooked marinated chicken breast. After vacuum tumbling for 65 min and subsequent storage at 4 °C for 20 hr, STPP and glucose were not absorbed into the center of chicken breast. However, Na+ was absorbed after 12 hr storage. The denaturation temperature (Td ) of isolated chicken Hb decreased to 65.8 °C in the presence of 1.5 M NaCl, while that of the control was 69.4 °C. STPP at pH 9 decreased Td of Hb to 61.4 °C. The alkaline pH induced by STPP destabilized the Hb structure. RBSs were observed at 100% incidence when cooked to core temperatures of 50 and 70 °C for 1 min. RBSs were completely eliminated at core temperature of 85 °C. The ingredients used during marination appeared to have a minimal effect on RBS formation due to their limited absorption into the chicken breast. The cooking temperature is a major factor governing RBSs, as it directly affects the denaturation of Hb.
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Affiliation(s)
- Matthanee Jantaranikorn
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
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Bae SM, Cho MG, Jeong JY. The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts. Food Sci Anim Resour 2020; 40:231-241. [PMID: 32161918 PMCID: PMC7057032 DOI: 10.5851/kosfa.2020.e7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 01/10/2020] [Accepted: 01/10/2020] [Indexed: 12/03/2022] Open
Abstract
The current study investigated the effects of timing of NaCl (2%) and
sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color
and pigment properties of ground chicken breasts. Four treatments were tested as
follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2,
NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d
and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP
added. All samples were cooked at a fast (5.67°C/min) or slow cooking
rate (2.16°C/min). Regardless of the timing of NaCl and STPP addition,
reflectance ratios of nitrosyl hemochrome, cooking yield, pH values,
oxidation-reduction potential, and percent myoglobin denaturation were similar
(p>0.05) across treatments 2, 3, and 4. The highest CIE a* values were
observed in treatment 4 (p<0.05), while treatment 2 was effective in
reducing the redness in cooked chicken products. The fast cooking rate resulted
in lower CIE a* values and higher CIE L* values and cooking yield in cooked
chicken breasts compared to the slow cooking rate. Our results indicate that
adding NaCl and STPP to meat, followed by storing and cooking at a fast rate,
may result in inhibiting the pink color defect sporadically occurred in cooked
ground chicken breasts.
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Affiliation(s)
- Su Min Bae
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
| | | | - Jong Youn Jeong
- School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
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Bae SM, Cho MG, Jeong JY. Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts. Food Sci Anim Resour 2020; 40:197-208. [PMID: 32161915 PMCID: PMC7057039 DOI: 10.5851/kosfa.2020.e4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 12/27/2019] [Accepted: 12/31/2019] [Indexed: 11/06/2022] Open
Abstract
The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2°C or 7°C, followed by cooking to 75°C, and cooling and storage at 2°C-3°C until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L* values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a* values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.
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Affiliation(s)
- Su Min Bae
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434,
Korea
| | | | - Jong Youn Jeong
- School of Food Biotechnology &
Nutrition, Kyungsung University, Busan 48434,
Korea,Corresponding author : Jong Youn Jeong,
School of Food Biotechnology & Nutrition, Kyungsung University, Busan
48434, Korea Tel: +82-51-663-4711 Fax: +82-51-622-4986 E-mail:
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Claus JR, Jeong JY. Processing conditions and endpoint temperature effects on development of pink defect without pink-generating ligands in cooked ground turkey breast. Poult Sci 2018; 97:667-675. [DOI: 10.3382/ps/pex168] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2016] [Accepted: 05/18/2017] [Indexed: 11/20/2022] Open
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Saguer E, Altarriba S, Lorca C, Parés D, Toldra` M, Carretero C. Colour Stabilization of Spray-Dried Porcine Red Blood Cells Using Nicotinic Acid and Nicotinamide. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201303036092] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of nicotinic acid (NA) and nicotinamide (NAm) on colour parameters (CIE L*, a*, b*) of spray dried red blood cells and colour stability during a 7-weeks storage period at room temperature were investigated. The influence of pH on the colour of powder stabilized with NA or NAm was also determined by using starch gels as a model matrix. The results showed that nicotinic acid at 2% (w/v) considerably prevented colour deterioration of haemoglobin concentrate during spray-drying as well as during the storage period. The powder obtained was clearer, redder and more yellow than the control. A positive effect was also detected with 2.5% (w/v) nicotinamide, but the improvement achieved was never as high as it was when nicotinic acid was used. However, powder containing nicotinamide at 2.5% (w/v) showed higher capacity as a red colourant than nicotinic acid at 2% (w/v) when added to starch gels either at pH 7.5 or 4.5.
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Affiliation(s)
- E. Saguer
- INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain,
| | - S. Altarriba
- INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain
| | - C. Lorca
- INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain
| | - D. Parés
- INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain
| | - M. Toldra`
- INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain
| | - C. Carretero
- INTEA - Institut de Tecnologia Agroalimenta`ria, Escola Polite`cnica Superior, Universitat de Girona, Avda. Lluís Santaló s/n, 17071 Girona, Spain
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Song DH, Choi JH, Choi YS, Kim HW, Hwang KE, Kim YJ, Ham YK, Kim CJ. Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky. Korean J Food Sci Anim Resour 2014; 34:727-35. [PMID: 26761667 PMCID: PMC4662185 DOI: 10.5851/kosfa.2014.34.6.727] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 08/06/2014] [Accepted: 08/08/2014] [Indexed: 11/20/2022] Open
Abstract
This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p<0.05). The protein content and shear force of the jerkies decreased with increasing amounts of MDCM, whereas the fat, ash content and processing yield showed the opposite tendency (p<0.05). Replacement with up to 10% MDCM had no adverse effects on the sensory characteristics of the semi-dried chicken jerky. In experiment II, four levels of pork collagen (0, 1, 2, and 3%) were added to the semi-dried chicken jerky formulated with 90% chicken breast and 10% MDCM. The addition of collagen increased the moisture content, but decreased the ash content of the jerkies produced (p<0.05). The processing yield of the jerkies increased with increasing added amounts of collagen (p<0.05). It was found that the jerkies formulated with 0-2% collagen had significantly higher overall acceptance score than those prepared with 3% collagen (p<0.05). In conclusion, MDCM and collagen could be useful ingredients to reduce the production cost and improve the processing yield of semi-dried chicken jerky. The optimal levels of MDCM and collagen which could be added without adverse effects on the sensory characteristics were up to 10% and 2%, respectively.
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Affiliation(s)
- Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Ji-Hun Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Yun-Sang Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
- Research Group of Convergence Technology, Korea Food Research Institute, Seongnam 463-746, Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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Nair M, Suman S, Li S, Ramanathan R, Mancini R. Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins. Meat Sci 2014; 96:408-12. [DOI: 10.1016/j.meatsci.2013.07.033] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2013] [Revised: 07/19/2013] [Accepted: 07/28/2013] [Indexed: 11/17/2022]
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9
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Capdevila DA, Marmisollé WA, Williams FJ, Murgida DH. Phosphate mediated adsorption and electron transfer of cytochrome c. A time-resolved SERR spectroelectrochemical study. Phys Chem Chem Phys 2013; 15:5386-94. [PMID: 23000972 DOI: 10.1039/c2cp42044a] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The study of proteins immobilized on biomimetic or biocompatible electrodes represents an active field of research as it pursues both fundamental and technological interests. In this context, adsorption and redox properties of cytochrome c (Cyt) on different electrode surfaces have been extensively reported, although in some cases with contradictory results. Here we report a SERR spectroelectrochemical study of the adsorption and electron transfer behaviour of the basic protein Cyt on electrodes coated with amino-terminated monolayers. The obtained results show that inorganic phosphate (Pi) and ATP anions are able to mediate high affinity binding of the protein with preservation of the native structure and rendering an average orientation that guarantees efficient pathways for direct electron transfer. These findings aid the design of Cyt-based bioelectronic devices and understanding the modulation by Pi and ATP of physiological functions of Cyt.
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Affiliation(s)
- Daiana A Capdevila
- Departamento de Química Inorgánica, Analítica y Química Física and INQUIMAE, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires and CONICET, Buenos Aires, Argentina
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Sammel L, Claus J. Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system. Meat Sci 2003; 65:1293-9. [DOI: 10.1016/s0309-1740(03)00039-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2002] [Revised: 01/30/2003] [Accepted: 01/30/2003] [Indexed: 12/01/2022]
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11
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Sammel L, Claus J. Citric Acid and Sodium Citrate Effects on Reducing Pink Color Defect of Cooked Intact Turkey Breasts and Ground Turkey Rolls. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb08259.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Kristensen L, Purslow PP. The effect of processing temperature and addition of mono- and di-valent salts on the heme- nonheme-iron ratio in meat. Food Chem 2001. [DOI: 10.1016/s0308-8146(00)00319-8] [Citation(s) in RCA: 53] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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SHAW D, CLAUS J, STEWART K. A RESEARCH NOTE EFFECTS OF AMMONIA EXPOSURE ON FRESH PORK: A DISTINCT PINK COLOR AFTER COOKING. ACTA ACUST UNITED AC 1992. [DOI: 10.1111/j.1745-4573.1992.tb00473.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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AHN D, MAURER A. Poultry Meat Color: Kinds of Heme Pigments and Concentrations of the Ligands. Poult Sci 1990. [DOI: 10.3382/ps.0690157] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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