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

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℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ 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.

The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts

“…CIE a* values (redness) of ground chicken products were 3.49, 3.23, 3.34, and 3.62 for treatment 1, 2, 3, and 4, respectively (Table 2). Reported CIE a* values ranged from 3.59 to 4.25 for cooked ground chicken breasts without the addition of pink generating ligands (Bae et al, 2020). Bae et al (2020) found that adding a combination of NaCl and STPP to ground chicken breasts lowered CIE a* value than adding only NaCl to meat (CIE a* 3.86 vs 4.18).…”

“…Reported CIE a* values ranged from 3.59 to 4.25 for cooked ground chicken breasts without the addition of pink generating ligands (Bae et al, 2020). Bae et al (2020) found that adding a combination of NaCl and STPP to ground chicken breasts lowered CIE a* value than adding only NaCl to meat (CIE a* 3.86 vs 4.18). Addition of NaCl and STPP on 0 d and storing for 7 d (treatment 2) lowered pink color in cooked chicken (p<0.05), reducing redness (lower CIE a* values) compared to that of treatment 1 (7.4% reduction) and treatment 4 (10.8% reduction).…”

“…The higher rNIT ratio in products treated with NaCl and STPP may be due to an increase in pH resulting from STPP addition, because higher pH is favorable for hemochrome formation (Sammel and Claus, 2007;Trout, 1989). Bae et al (2020) reported that cooked chicken breasts with 2% NaCl and 0.5% STPP had significantly higher rNIT ratios than those with NaCl alone. However, cooking rate had no effect on the rNIT ratio in cooked ground chicken breasts (p>0.05; Table 2).…”