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

  • 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
Keywords: Chicken drumstick, Ginger, Pink color, Nitrate-nitrite contamination, Nitrosyl hemochrome

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.

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Published
2021-07-13
Section
Research Articles