Aj. Slesinski et al., Ability of various dairy proteins to reduce pink color development in cooked ground turkey breast, J FOOD SCI, 65(3), 2000, pp. 417-420
Dairy proteins were evaluated for their ability to reduce pink color in gro
und turkey samples. Sodium nitrite and nicotinamide were added to induce pi
nk color formation. Nonfat dry milk (NFDM) and 1 of the whey protein concen
trates (WPC) reduced CIE a* values in samples containing 10 ppm sodium nitr
ite. 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 o
r increased redness. NFDM or specific WPC proteins could be used to reduce
the pink color defect and increase yield.