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Journals / Gıda / 2006 / Cilt: 31 - Sayı: 5

Amonyak ve sodyum eritorbat uygulamalarının hindi etinde görülen pembeleşme problemi üzerine etkileri

Effect of ammonia and sodium erythorbate on the pink color defect in Turkey meat

Orhan Onur AŞKIN
Birol KILIÇ
Journal
Gıda
Pages
275–282
Publication Date
2022-10-17
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It was shown that ammonia exposure and contamination, and addition of sodium erythorbate resulted in pink color development in final product (p

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the effect of ammonia exposure and contamination, sodium erythorbate treatment and exposure to room atmosphere for possible bacterial contamination on pink color development in uncured cooked turkey meat were investigated.
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Key Findings & Data:Turkey deli breast was used as the model system.
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Conclusion & Impact:It was shown that ammonia exposure and contamination, and addition of sodium erythorbate resulted in pink color development in final product (p
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In this study, the effect of ammonia exposure and contamination, sodium erythorbate treatment and exposure to room atmosphere for possible bacterial contamination on pink color development in uncured cooked turkey meat were investigated. Turkey deli breast was used as the model system. Color, pH, oxidation reduction potential (ORP), oxymyoglobin and cytochrome c levels were measured in raw, tumbled, cooked and stored turkey deli breast meat samples. It was shown that ammonia exposure and contamination, and addition of sodium erythorbate resulted in pink color development in final product (p

Özet

Yapılan araştırmada, amonyak gazı uygulaması, sıvı amonyak kontaminasyonu, sodyum eritorbat kullanımı ve çiğ etin oda sıcaklığında bekletilme işleminin kür edilmemiş pişmiş hindi etinde pembeleşme problemi üzerine etkileri araştırılmıştır. Hindi göğüs eti model sistem olarak kullanılmıştır. Çiğ, marine edilmiş, pişmiş ve depolanmış hindi göğüs eti örneklerinde, renk, pH, oksidasyon redüksiyon potansiyeli (ORP), oksimyoglobin ve sitokrom c seviyeleri ölçülmüştür. Amonyak gazı uygulaması, sıvı amonyak kontaminasyonu ve sodyum eritorbat uygulaması son üründe pembeleşmeye neden olmuştur (p

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Cite This Article

AŞKIN, O. O., KILIÇ, B. (2022). Amonyak ve sodyum eritorbat uygulamalarının hindi etinde görülen pembeleşme problemi üzerine etkileri. Gıda, Cilt: 31 - Sayı: 5, 275–282. https://ajindex.com/articles/525483

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References (2)

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