Influence of Nitrate-nitrite Contamination on Pink Color Defect in Ginger Marinated Steamed Chicken Drumsticks

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Published: Jul 13, 2021
DOI: https://doi.org/10.14416/j.asep.2020.08.001
Keywords:
Chicken drumstick Ginger Pink color Nitrate-nitrite contamination Nitrosyl hemochrome

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Pakjira Jarulertwattana
Food Technology and Engineering Laboratory, Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand
Suvaluk Asavasanti
Food Technology and Engineering Laboratory, Pilot Plant Development and Training Institute, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand
Thida Wanaloh
Food Security and Process Innovation Research Group, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand
Phoomjai Charurungsipong
Food Security and Process Innovation Research Group, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, Bangkok, Thailand
Chonthicha Pittarate
B. Foods Product International Company Limited, Lopburi, Thailand
Thipanan Darnwattanapong
B. Foods Product International Company Limited, Lopburi, Thailand
Chonticha Nuttee
B. Foods Product International Company Limited, Lopburi, Thailand

Abstract

This study aimed at investigating influence of nitrate-nitrite contamination in ginger on pink color defect in marinated steamed chicken drumsticks. Three marinade formulations representing different degrees of nitratenitrite contamination were explored (i.e. no ginger (0 ppm) – A, ginger paste #1 containing 30 ppm nitrate – B, and ginger paste #2 containing 30 ppm nitrate + 8 ppm nitrite – C, respectively). Total myoglobin content was measured in chicken drumsticks before marination. Nitric oxide myoglobin (NOMb) was determined in the samples both before and after marination. After cooking, occurrences of pinking, a* value and nitrosyl hemochrome (NHC) content were evaluated. It was found that pink color defect was observed in treatment C. These results indicated that the presence of nitrite in ginger (treatment C) played a significant role in pinking appearance of steamed chicken drumstick. The maximum nitrite contamination in chicken drumstick was also investigated using sodium nitrite solution and it was found that it should not be more than 0.8 ppm. Thus, it is crucial to control the amount of nitrite contamination in ginger paste to avoid pink color defect formation.

Article Details

How to Cite
Jarulertwattana, P., Asavasanti, S., Wanaloh, T., Charurungsipong, P., Pittarate, C., Darnwattanapong, T., & Nuttee, C. (2021). Influence of Nitrate-nitrite Contamination on Pink Color Defect in Ginger Marinated Steamed Chicken Drumsticks. Applied Science and Engineering Progress, 14(3), 417–424. https://doi.org/10.14416/j.asep.2020.08.001
Issue
Vol. 14 No. 3 (2021)
Section
Research Articles

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