Title

Minimum Sodium Nitrite Levels for Pinking of Various Cooked Meats as Related to Use of Direct or iIdirect-Dried Soy Isolates in Poultry Rolls

Document Type

Article

Journal/Book Title/Conference

Meat Science

Volume

55

Issue

3

Publication Date

2000

First Page

321

Last Page

329

DOI

10.1016/S0309-1740(99)00160-6

Abstract

The relationship between sodium nitrite level and pinking was investigated in cooked meats, as measured by panel color score, acetone extraction of NO-hemochrome, and instrumental redness values. Beef was less susceptible than poultry breast meat to nitrite-induced pinking. Minimum sodium nitrite level for pinking was 14, 4, 2, and 1 ppm for beef round, pork shoulder, turkey breast, and chicken breast, respectively. By regression analysis, minimum ppm nitrite for pinking=0.092 (ppm total pigment)+0.53 (R2=0.99). High levels of nitrate (>250 ppm as sodium nitrate) and nitrite (>45 ppm as sodium nitrite) were found in direct-dried (DD) soy isolates. Chicken breast rolls formulated with >2% DD soy were pink, but control rolls with 156 ppm sodium nitrate were not pink. Thus, it was concluded that nitrite was the primary pinking agent in DD soy. Indirect-dried (ID) soy isolates contained <11 ppm sodium nitrite, which was insufficient for pinking in poultry rolls.

Comments

Originally published by Elsevier. Abstract and full text available via remote link.