Abstract
ABSTRACTTurkey emulsions were prepared with (1) no additives, (2) sodium chloride (NaCl), (3) sodium nitrite (NaNO2), (4) sodium ascorbate (NaAsc), or (5) both NaNO2 and NaAsc. Raw and cooked emulsions from each of the five treatments were stored (−18°C) and then evaluated before and after heating. Emulsions with NaNO2 and NaAsc contained less malonaldehyde than those with NaCl or no additive and raw turkey emulsions generally contained less malonaldehyde than cooked. Nitrite was the additive that produced the major effect on color of heated emulsions. Generally, emulsions containing both NaNO2 and NaAsc had the most meaty aroma and the least stale aroma. Emulsions with NaCl tended to have greater stale aroma.
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