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EFFECT OF SODIUM SALTS AND ADDED WATER ON COLOUR OF DARK MEAT TURKEY PATTIES SUBJECTED TO LONG-TERM STORAGE.

Author(s) : KING A. J., PATEL S. B.

Type of article: Article

Summary

PATTIES FROM A CONTROL (ALL MEAT), TREATMENT I (MEAT, 1.1% WATER, 1.0% SODIUM CHLORIDE AND 0.5% SODIUM TRIPHOSPHATE) AND TREATMENT II (MEAT, 11.1% WATER, 1.0% SODIUM CHLORIDE AND 0.5% SODIUM TRIPHOSPHATE) WERE FROZEN FOR 0 TO 24 WEEKS, BROILED, AND ANALYZED FOR COLOUR ATTRIBUTES. TREATED PATTIES HAD LIGHTER EXTERIOR SURFACES WITH REDUCED REDNESS AND INCREASED YELLOWNESS. THE OPPOSITE EFFECTS WERE OBSERVED FOR THE INTERIOR OF PATTIES. TREATMENT II HAD ELEVATED VALUES FOR INTERNAL YELLOWNESS AS COMPARED TO TREATMENT I. STORAGE CAUSED AN INCREASE IN BOTH EXTERNAL AND INTERNAL COLOUR VALUES. SENSORY SCORES INDICATED THAT INTERNAL REDNESS OF TREATED PATTIES WAS GREATER THAN THAT OF THE CONTROL BUT GRADUALLY DECREASED DURING STORAGE.

Details

  • Original title: EFFECT OF SODIUM SALTS AND ADDED WATER ON COLOUR OF DARK MEAT TURKEY PATTIES SUBJECTED TO LONG-TERM STORAGE.
  • Record ID : 1989-1902
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 6; 1988.11-12; 1907-1908; 2 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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