Effects of Added Nitrite, Sodium Chloride, and Phosphate on Color, Nitrosoheme Pigment, Total Pigment, and Residual Nitrite in Oven-Roasted Turkey Breast

Sixteen combinations of nitrite [0, 1, 10, 50 parts per million (ppm)], sodium chloride (0, 2%), and phosphate (0, .5%) were mixed with turkey breast meat before cooking to determine the main effects and interactions on color (redness, a; yellowness, b; lightness, L) value, nitrosoheme pigment, total pigment, and residual nitrite in oven-roasted turkey breast meat. Addition of 1 ppm nitrite caused a significant color change in oven-roasted turkey breast meat. By increasing nitrite level, a values, nitrosoheme pigment, total pigment, and residual nitrite significantly (P<.01) increased, but b and L values significantly decreased. No differences were found between parameters at the 10 ppm and 50 ppm levels of added nitrite except for that of residual nitrite. Sodium chloride increased a values (P<.05) and residual nitrite but significantly decreased b and L values. Sodium chloride also decreased nitrosoheme pigment and total pigment in nitrite-treated meat. Phosphate decreased L values but increased (P<.01) residual nitrite in the samples treated with 10 ppm and 50 ppm nitrite. A salt × phosphate interaction decreased L values at all nitrite levels except that of 10 ppm added nitrite, but significantly (P<.01) increased a values and decreased b values in the samples with 50 ppm added nitrite. Total pigment was significantly (P<.05) increased by a salt × phosphate interaction in the 0 and 1-ppm nitrite samples, but residual nitrite was increased only in the 10 and 50-ppm nitrite samples.