Effects of nitrite levels, endpoint temperature and storage on pink color development in turkey rolls

Deniz E., Serdaroglu M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.217, no.6, pp.471-474, 2003 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 217 Issue: 6
  • Publication Date: 2003
  • Doi Number: 10.1007/s00217-003-0774-4
  • Page Numbers: pp.471-474


The objective of this research was to determine the relationship between minimum nitrite level, endpoint temperature and storage period on pink discoloration of turkey rolls. Rolls were prepared with 0, 3 or 5 parts per million (ppm) NO2-, cooked to an endpoint temperature of 75 degreesC or 85 degreesC and stored at 4 degreesC. During the 13-day storage period, on the 0th, 4th, 8th and 13th days cured pigment, total pigment, residual nitrite and color parameters were measured and sensory color was evaluated. At each endpoint temperature, addition of 3 ppm or 5 ppm NO2- significantly increased cured pigment and total pigment levels. Cured pigment levels of turkey rolls cooked to 75 degreesC were higher than rolls cooked to 85 degreesC, regardless of the NO2- level. There was a significant decrease in cured pigment levels at the end of the storage period (13th day). Analysis of residual NO(2)(-)in all treatment groups showed no detectable amounts. Endpoint temperature and addition of NO(2)(-)affected L* values: rolls cooked to the 75 degreesC endpoint had higher L* values. The additon of nitrite with the 75 degreesC endpoint temperature resulted in higher a* values. a* values also increased during the storage. The higher endpoint temperature (85 degreesC) resulted in lower a* values. Yellowness was not affected by final cooking temperature. Both the addition of NO2- and storage decreased b* values. The panel found no differences in pinkness intensity between the two levels of added nitrite (3 and 5 ppm). Sensory pinkness intensity in nitrite-added samples increased with increasing storage.