研究了粉红色抑制成分(PII)在不存在或存在三聚磷酸钠(STP)的情况下消除由预先涂漆和储存的生火鸡制成的煮熟火鸡乳房中粉红色颜色缺陷的作用。将磨碎的火鸡乳房与2%氯化钠混合并真空包装。存放6d后,10个PII单独掺入,不加入或加入STP(0.5%)如下:无(对照),柠檬酸(CA;0.1%,0.2%,0.3%),氯化钙(CC;0.025%,0.05%),乙二胺四乙酸二钠盐(EDTA;0.005%,0.01%),和柠檬酸钠(SC;0.5%,1.0%)。处理以快速或缓慢的烹饪速度烹饪,冷却,并在分析前存储。与对照相比,所有测试的PII都能够降低固有的粉红色(无STP:CIEa*合并日减少23.0%,5.2%,12.6%,CA为12.6%,CC,EDTA,SC,分别;STP:减少21.5%,17.4%,6.0%,CA为18.2%,CC,EDTA,SC,分别)。对于没有STP的样品,快速的烹饪速度导致较高的CIEa*。然而,当样品包含STP时,缓慢烹饪比快速烹饪产生更多的红色产品。磨碎的火鸡的预浇筑和储存导致未固化的粉红色变色,煮熟的火鸡(CIEa*6.24和5.12,不含和含STP)。这种粉红色的变色可以通过包含CA来减少,CC,EDTA,或SC,但CA的掺入降低了蒸煮产量。特别是,例如,SC的添加可以提供一些控制而不负面影响烹饪产量。
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.