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Inhibition of pinking in cooked, uncured turkey rolls through the binding of non-pinking ligands to muscle pigments

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dc.contributor.authorSchwarz, Stephen J.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T21:46:44Zen
dc.date.adate2008-10-02en
dc.date.available2014-03-14T21:46:44Zen
dc.date.issued1996en
dc.date.rdate2008-10-02en
dc.date.sdate2008-10-02en
dc.description.abstractThe pink color defect in cooked, uncured turkey is a sporadic problem which can result in consumer dissatisfaction. Nicotinamide hemochrome may be one of the major pigments responsible for this defect. Reflectance (400-700 nm) methodology was developed to reliably and easily quantify (%R 537 nm/%R 553 nm; r = 0.993) the presence of nicotinamide hemochrome. Fourteen ligands were tested in a ground turkey system to determine their ability to reduce pinking in control samples and in the presence of pinking agents (1.0% nicotinamide or 150 ppm sodium nitrite). Trans 1,2-diaminocyclohexane-N,N,N’,N’ tetraacetic acid monohydrate (CDTA); diethylenetriamine pentaacetic acid (DTPA), ethylenedinitrilo-tetraacetic acid disodium salt (EDTA), and calcium reduced non-fat dry milk (NFDM) were the most effective at reducing pinking with and without pinking agents. These four ligands were evaluated in intact turkey breasts with and without added pinking agents (1.0% nicotinamide or 20 ppm, 100 ppm sodium nitrite). Ligands were evaluated at various levels (50, 100, 200 ppm; except NFDM 1.0% or 2.0%), over three storage times (1, 14, 21 days), and after two minutes of exposure to light and air. When ligands were evaluated without pinking agents, samples were generally lighter and less pink than controls. In the presence of added pinking agents, the ligands were more successful at reducing nicotinamide pink than nitrite pink. As storage time increased, samples became more pink and the addition of ligands was only successful in delaying this affect. One of the most effective ligands, DTPA, reduced the sample CIE a* value 31.7% when tested alone and 30.8% in the presence of nicotinamide. NICHEM was also effectively reduced by DTPA. In general, 50 ppm of added ligand was sufficient to produce a significant reduction in pinking.en
dc.description.degreeMaster of Scienceen
dc.format.extentxi, 132 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-10022008-063230en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-10022008-063230/en
dc.identifier.urihttp://hdl.handle.net/10919/44982en
dc.language.isoenen
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1996.S394.pdfen
dc.relation.isformatofOCLC# 35217450en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectturkeyen
dc.subjectpinking inhibitionen
dc.subjectligandsen
dc.subjectpigmentsen
dc.subject.lccLD5655.V855 1996.S394en
dc.titleInhibition of pinking in cooked, uncured turkey rolls through the binding of non-pinking ligands to muscle pigmentsen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

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