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

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℃/min) or slow cooking rate (2.16℃/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.

Nutritive and sensory quality of commercial dry - fermented sausages - ”ČAJNA” type with different salt content

“…Lowering the pH value is the basic physicochemical change and one of the most important changes during the ripening of fermented sausages. The sustainability, color stability, consistency and aroma of sausages depend on the pH value (Bae et al 2018). Samples T and L, with a higher salt content, had approximately the same pH values, significantly higher than the pH values of samples M and D. Laranjo et al (2015) found that the pH value increases with increasing salt content in fermented pork sausages.…”

“…The stable red color of dried meat products can be maintained by using only salt (NaCl), because the product retains a low redox potential during ripening, which is why myoglobin does not oxi-dize. NaCl affects the stability of the red color by preventing the oxidation of myoglobin, which can lead to darkening of the product (Bae et al 2018). Corral, Salvador, and Flores (2013) found that salt reduction in dry-fermented pork sausages did not lead to significant differences in L * , a * and b * values.…”

“…Sodium ions selectively reduce the bitter taste by increasing the intensity of sweetness (Petit et al 2019). Salt also affects other important quality parameters of dry-fermented sausages, such as texture, color, pH value, water activity, microbiological stability and sustainability of these products (Bae, Cho, Hong, & Jeong 2018;Doyle & Glass 2010;Lilić, Borović, & Vranić 2014). In the recommended daily amounts, sodium and chlorine are necessary for the normal functioning of the body; they maintain the potential of the cell membranes, blood pressure and distribution of osmotic pressure in body fluids and regulates the volume of extracellular fluid (Campo, Rosato, & Giagnacovo 2020).…”

Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages

“…The CIE a* values were the highest and lowest after storage for 20 days, respectively, in sausages with, not without, added 0.011% NaNO 2 and 1% PP ( p < 0.05). The higher redness values in the sausages of SP1 and SP2 were due to synergistic effects between NaNO 2 pigments derived from the PP and formed nitrosohemochrome, which resulted in a pink-red color during cooking [ 21 ]. This difference in meat color might be due to the non-enzymatic browning reaction between sugars in the PP and meat protein [ 22 ].…”

Enhancing the quality of animal meat products by combining plant-based marinations and thermal processes: a treatise

“…Consumers as well as relevant stakeholders in the animal meat industry consider the occurrence of RBS to be rare/unacceptable in commercially prepared food. This is largely because it indicates undercooked meat products (Bae et al, 2018;Smith & Northcutt, 2003). RBS is said to occur when a red blood spot is detected inside/within transverse meat cuts.…”