Abstract
The effects of citrus fiber on the color, texture, lipid oxidation, and sensory characteristics of fully cooked deli-style turkey breast during storage (3°C) were studied. Four treatments were evaluated: control, 0.25% citrus fiber, 0.50% citrus fiber, and 0.105% sodium tripolyphosphate. The study was independently replicated 3 times. Proximate analysis and pH were measured once, and color (Hunter L, a, b), lipid oxidation (thiobarbituric acid-reactive substances), texture (Texture Profile Analysis hardness, resilience, cohesiveness, springiness, and chewiness), and sensory parameters (turkey aroma, texture, moistness, turkey flavor, off-flavor, and color) were measured at regular intervals on vacuum-packaged samples throughout an 84-d storage period. Aside from Texture Profile Analysis resiliency and sensory moistness lower in the 0.105% sodium tripolyphosphate group, all experimental treatments resulted in product with equivalent quality attributes to the control. At the levels tested in this specific application (high moisture, low fat), the citrus fiber evaluated did not affect the product’s quality attributes in a measurable way.
Highlights
In the last decade, growing skepticism from some consumers regarding food additives has created a demand and market for so-called “clean label” products
This has led to the use of celery juice powder and cherry powder as natural alternatives to sodium nitrite/nitrate and sodium erythorbate/ascorbate, respectively (Sebranek and Bacus, 2007), but there has been little published research on natural alternatives to phosphate in processed meats
On the day of production, injection brines were prepared according to the formulations shown in Table 1 by adding ingredients in the following order: sodium tripolyphosphate, sodium erythorbate, citrus fiber, salt, dextrose, dried vinegar, and sodium nitrite
Summary
In the last decade, growing skepticism from some consumers regarding food additives has created a demand and market for so-called “clean label” products. All food additives used in processing provide specific functionality, many of them are perceived as unnatural, unhealthy, or unsafe. This has prompted the food industry to search for natural alternatives to conventional ingredients that possess the similar functional properties, and the meat industry has not been exempt from this challenge. Some of the most scrutinized ingredients commonly found in processed meat products include sodium nitrite/nitrate, sodium erythorbate/ascorbate, and phosphates. This has led to the use of celery juice powder and cherry powder as natural alternatives to sodium nitrite/nitrate and sodium erythorbate/ascorbate, respectively (Sebranek and Bacus, 2007), but there has been little published research on natural alternatives to phosphate in processed meats
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