Ability of various dairy proteins to reduce pink color development in cooked ground turkey breast

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.