Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey Rolls

Authors

Daren P. Cornforth, Utah State University
F. Vahabzadeh
C. E. Carpenter
D. T. Bartholomew

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

51

Issue

5

Publication Date

1986

First Page

1132

Last Page

1135

Abstract

Reflectance and absorbance spectrophotometric studies on commercial and laboratory samples showed that the pigments responsible for a pink color defect sometimes observed in freshly cut surfaces of cooked turkey rolls were reduced hemochromes, possibly nicotinamide-denatured globin hemochromes, rather than nitrosyl pigments. Oxidation-reduction potential measurements of meat systems showed that hemochrome formation was promoted by reducing conditions and prevented by oxidizing conditions. All constituents necessary for the production of pink color defect were present in turkey meat. The variable most affecting its appearance was the redox potential of the meat.

Comments

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

Recommended Citation

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.