Browse > Article
http://dx.doi.org/10.5851/kosfa.2017.37.1.98

Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts  

Jeong, Jong Youn (School of Food Biotechnology & Nutrition, Kyungsung University)
Publication Information
Food Science of Animal Resources / v.37, no.1, 2017 , pp. 98-104 More about this Journal
Abstract
The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.
Keywords
ground chicken breast; NaCl; pink color; pigment properties;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Sammel, L. M. and Claus, J. R. (2003) Whey protein concentrates effects on pink color development in a cooked ground turkey breast model system. Meat Sci. 65, 1293-1299.   DOI
2 Sammel, L. M. and Claus, J. R. (2006) Citric acid and sodium citrate effects on pink color development of cooked ground turkey irradiated pre- and post-cooking. Meat Sci. 72, 567-573.   DOI
3 Sammel, L. M. and Claus, J. R. (2007) Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast. Meat Sci. 77, 492-498.   DOI
4 SAS. (2012) $SAS/STAT^{(R)}$ Software for PC. Release 9.4 version, SAS Institute Inc., Cary, North Carolina, USA.
5 Schwarz, S. J., Claus, J. R., Wang, H., Marriott, N. G., Graham, P. P., and Fernandes, C. F. (1999) Inhibition of pink color development in cooked, uncured turkey breast through ingredient incorporation. Poult. Sci. 78, 255-266.   DOI
6 Sebranek, J. G. and Fox, J. B. Jr. (1991) Rate of nitric oxide formation from nitrite as affected by chloride ion concentration. J. Muscle Foods 2, 11-20.   DOI
7 Slesinski, A. J., Claus, J. R., Anderson-Cook, C. M., Eigel, W. E., Graham, P. P., Lenz, G. E., and Noble, R. B. (2000) Ability of various dairy proteins to reduce pink color development in cooked ground turkey breast. J. Food Sci. 65, 417-420.   DOI
8 Trout, G. R. (1989) Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cookingtemperature. J. Food Sci. 54, 536-548.   DOI
9 Medyński, A., Pospiech, E., and Kniat, R. (2000) Effect of various concentrations of lactic acid and sodium chloride on selected physico-chemical meat traits. Meat Sci. 55, 285-290.   DOI
10 Min, B., Cordray, J. C., and Ahn, D. U. (2010) Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin. J. Agric. Food Chem. 58, 600-605.   DOI
11 Warriss, P. D. (1979) The extraction of heme pigments from fresh meat. J. Food Technol. 14, 75-80.
12 Jeong, J. Y. and Claus, J. R. (2010) Processing effects on the pink defect in cooked ground turkey breasts. Proceed. 56th Int. Cong. Meat Sci. Technol., Jeju, Korea, p. 209.
13 John, L., Cornforth, D., Carpenter, C. E., Sorheim, O., Pettee, B. C., and Whittier, D. R. (2005) Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. Meat Sci. 69, 441-449.   DOI
14 Kim, J. H., Hong, G. E., Lim, K. W., Park, W., and Lee, C. H. (2015) Influence of citric acid on the pink color and characteristics of sous vide processed chicken breast during chill storage. Korean J. Food Sci. An. 35, 585-596.   DOI
15 King, N. J. and Whyte, R. (2006) Does it look cooked? A review of factors that influence cooked meat color. J. Food Sci. 71, R31-R40.   DOI
16 Krzywicki, K. (1979) Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef. Meat Sci. 3, 1-10.   DOI
17 Maga, J. A. (1994) Pink discoloration in cooked white meat. Food Rev. Int. 10, 273-286.   DOI
18 Antonini, E. and Brunori, M. (1971) Hemoglobin and myoglobin and their reaction with ligands. North-Holland Publishing Co., Amsterdam, the Netherlands.
19 Rhee, K. S. and Ziprin, Y. A. (2001) Pro-oxidant effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken. Meat Sci. 57, 105-112.   DOI
20 Ahn, D. U. and Maurer, A. J. (1989c) Effects of sodium chloride, phosphate, and dextrose on the heat stability of purified myoglobin, hemoglobin, and cytochrome c. Poult. Sci. 68, 1218-1225.   DOI
21 AOAC. (2007) Official methods of analysis. 18th ed, Association of Official Analytical Chemists. Washigton, DC, p. 931.
22 Cornforth, D. P., Calkins, C. R., and Faustman, C. (1991) Methods for identification and prevention of pink color in cooked meat. Proceed. 44th Recip. Meat Conf., Manhattan, KS, USA, pp. 53-56.
23 Cornforth, D. P., Vahabzadeh, F., Carpenter, C. E., and Bartholomew, D. T. (1986) Role of reduced hemochromes in pink color defect of cooked turkey rolls. J. Food Sci. 51, 1132-1135.   DOI
24 Fox, J. B. Jr. (1987) The pigments of meat. In: The science of meat and meat products. Price, J. F. and Schweigert, B. S. (ed) 3rd ed, Food and Nutrition Press Inc., Westport, CT, pp. 193-216.
25 Friesen, K. E. and Marcy, J. A. (2000) Pinking in poultry symposium. Proceed. 45th Recip. Meat Conf., Columbus, OH, USA, pp. 110-112.
26 Ahn, D. U. and Maurer, A. J. (1989a) Effects of added nitrite, sodium chloride, and phosphate on color, nitrosoheme pigment, total pigment, and residual nitrite in oven-roasted turkey breast. Poult. Sci. 68, 100-106.   DOI
27 Froning, G. W., Daddario, J., Hartung, T. E., Sullivan, T. W., and Hill, R. M. (1969) Color of poultry meat as influenced by dietary nitrates and nitrites. Poult. Sci. 48, 668-674.   DOI
28 Holownia, K., Chinnan, M. S., and Reynolds, A. E. (2003) Pink color defect in poultry white meat as affected by endogenous conditions. J. Food Sci. 68, 742-747.   DOI
29 Hornsey, H. C. (1956) The color of cooked cured pork. I. Estimation of the nitric oxide-haem pigments. J. Sci. Food Agri. 7, 534-540.   DOI
30 Ahn, D. U. and Maurer, A. J. (1987) Concentration of nitrate and nitrite in raw turkey breast meat and the microbial conversion of added nitrate to nitrite in tumbled turkey breast meat. Poult. Sci. 66, 1957-1960.   DOI
31 Ahn, D. U. and Maurer, A. J. (1989b) Effects of added pigments, salt, and phosphate on color, extractable pigment, total pigment, and oxidation reduction potential in turkey breast meat. Poult. Sci. 68, 1088-1099.   DOI