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Sodium tripolyphosphate and sodium ascorbate monophosphate as inhibitors of off-flavour development in cooked, vacuum-packaged, frozen turkey.

Author(s) : CRAIG J., BOWERS J. A., SEIB P.

Type of article: Article

Summary

Sodium tripolyphosphate (STP) or sodium ascorbate monophosphate in water solutions (0.3 and 0.5% levels) or water only were added to ground turkey which was cooked, vacuum packaged, and stored frozen. Soapy flavour was higher, but rancid flavour and hexanal and bathophenathroline-chelateable (nonheme) iron contents were lower in samples with phosphate salts. Samples without phosphates contained the greatest amount of bathophenathroline-chelateable iron; samples with 0.5% STP contained the least. The addition of phosphate salts decreased cooking losses and increased moisture but did not affect the fat content. Generally, intensity scores for stale and rancid aroma and flavour attributes were low, less than 1 for all samples.

Details

  • Original title: Sodium tripolyphosphate and sodium ascorbate monophosphate as inhibitors of off-flavour development in cooked, vacuum-packaged, frozen turkey.
  • Record ID : 1993-0317
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 56 - n. 6
  • Publication date: 1991/11
  • Document available for consultation in the library of the IIR headquarters only.

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