Date of Award:
Doctor of Philosophy (PhD)
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Daren P. Cornforth
Daren P. Cornforth
Arthur W. Mahoney
Darrell T. Bartholomew
David L. Turner
Donald C. Dobson
A pink color defect is commonly observed in freshly cut surfaces of cooked turkey rolls and fades rapidly upon exposure to air. The non uniform pink color makes the product appear undercooked, and the product must be discounted. The oxidation-reduction potential of the meat is important in development of pink defect. A pink color similar to that of commercial product was observed when the cooked meat was treated with either sodium nitrite or sodium dithionite. The pink color in nitrite treated meat was due to nitroso pigment formation, but in samples treated with dithionite the pink color was due to formation of a hemochrome complex. Pink color was also observed in turkey rolls formulated with nicotinic acid, nicotinamide or sodium nitrite. Reflectance and absorbance spectrophotometric studies on commercial or laboratory prepared samples having pink defect showed that the responsible pigment was a reduced hemochrome rather than a nitroso pigment. The hemochrome is probably a nicotinamide-denatured globin complex with ferrous iron of the heme molecule.
Oxidation-reduction potential measurement of meat systems showed that hemochrome formation is promoted by reducing conditions and prevented by oxidizing conditions. All constituents necessary for formation of pink defect are present in turkey meat, the variable most affecting its appearance being the redox potential of the meat.
Vahabzadeh, Farzaneh, "Effect of Oxidation-Reduction Potential on Hemochrome Formation and Resultant Pink Color Defect of Cooked Turkey Rolls" (1986). All Graduate Theses and Dissertations. 5299.
Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .