Ability of Various Dairy Proteins to Reduce Pink Color Development in Cooked Ground Turkey Breast

Abstract

ABSTRACT: Dairy proteins were evaluated for their ability to reduce pink color in ground turkey samples. Sodium nitrite and nicotinamide were added to induce pink color formation. Nonfat dry milk (NFDM) and 1 of the whey protein concentrates (WPC) reduced CIE a* values in samples containing 10 ppm sodium nitrite. All of the dairy proteins tested reduced CIE a* values in nicotinamide‐treated samples. In samples prepared without nicotinamide or nitrite, only WPC reduced CIE a* values, while the other proteins tested had no effect or increased redness. NFDM or specific WPC proteins could be used to reduce the pink color defect and increase yield.