REDUCTION OF PINK COLOR DEVELOPMENT IN COOKED GROUND TURKEY ROLLS USING CITRIC ACID AND SODIUM CITRATE | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 25, Volume 85, Issue 3, September 2007, Page 1079-1096 PDF (4.06 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2007.227270 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| FARDOUS A. A. WALLY | ||||
| Meat and fish Technology Research Department , Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Nowadays in Egypt, turkey rolls are widely spread in supermarkets and restaurants being a part of numerous recipes in fast foods. The ability of citric acid (0.2%) and sodium citrate (1.0%) to reduce pink color in ground turkey meat was investigated. Sodium nitrite was added to induce pink color formation. In present work, citric acid (CA) at (0.2%) and sodium citrate (SC) at (1.0%) reduced natural, or induced pink color in ground Turkey rolls. The aim of this study was to investigate the possibility of suppressing the formation of pink color in cooked ground turkey rolls. Chemical, physical, color, organoleptic evaluation, and storage stability tests were carried out either before or after 1, 2 and 3 weeks storage at (4°C) and after 1, 2 and 3 months storage at (-18°C). With regard to the gross chemical composition, storage stability, physical, organoleptic and color evaluation, it could be observed that for cooked ground turkey rolls either breast or mixture meat (breast + leg 1:1 w/w) treated with 1.0% SC are recommended. Also, it was found that all products had good scores for organoleptic quality. | ||||
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