Poultry Meat Color: Heme-Complex-Forming Ligands and Color of Cooked Turkey Breast Meat

Abstract

Heme-complex-fonning ligands and their effects on color were studied in cooked turkey breast meat Twenty-four ground meat samples were prepared with combinations of two levels of pigments [0 or .4 mg of myoglobin (Mb) and .4 mg of hemoglobin (Hb) per gram meat weight], two levels of NaCl (0 or 2.5%), and six ligands. Each combination of ingredients was dissolved in distilled water (15%, meat weight) prior to mixing with the meat samples. Each meat sample was hand mixed in a 250-mL beaker, covered with aluminum foil, and cooked to an internal temperature of 75 C in a water bath.Among the ligands, pyridine, nicotinamide, and histidine formed heme complexes with added pigments. Pyridine produced the highest a values (redness), followed by nicotinamide, histidine, and the control, respectively. Although the added BSA was expected to produce a pink color, it did not have any effect on the redness of the meat. The effect of the added salt appeared as great as that of the added pigments by apparently providing solubilized proteins to form heme complexes in the meat. The b and L values of the meat were usually decreased because of added nicotinamide or histidine. The added pigments and salt also generally decreased the b and L values of the turkey breast meat Total pigment and extractable pigment increased when heme pigments were added. No relationships were observed between the redness and the total pigment or between the a value and the extractable pigment (

Colour Stabilization of Spray-Dried Porcine Red Blood Cells Using Nicotinic Acid and Nicotinamide

“…Many studies have been conducted to preserve the colour of fresh meat and especially to develop the characteristic colour of cured meat products, in an effort to find substitutes for nitrite (Cheftel and Cheftel, 1976). Nicotinic acid, nicotinamide and their derivatives are some of the compounds that form red complexes with myoglobin (Coleman et al, 1949(Coleman et al, , 1951Cheftel and Cheftel, 1976;Ahn and Maurer, 1990b). Similarity between myoglobin and haemoglobin allows us to consider the results of those studies.…”

Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

“…No two-way or three-way interactions significantly affected the rNIC ratio. Nicotinamide is a pyridine derivative with a relatively high concentration in poultry meat and has been reported as a potential pigments involved in the pink defect of cooked, uncured turkey (Ahn and Maurer, 1990;Schwarz et al, 1998). Claus and Jeong (2018) indicated that the storage of ground turkey and salt addition promote conditions associated with the formation of reduced nicotinamide-denatured globin hemochrome, leading to pink color in the cooked products.…”