Advanced SearchSearch Tips
Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage
Kim, Ji-Han; Hong, Go-Eun; Lim, Ki-Won; Park, Woojoon; Lee, Chi-Ho;
  PDF(new window)
Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (p<0.05). The percentage of myoglobin denaturation (PMD) of the CA groups was also increased according to the level of CA during storage. Total aerobic counts, Enterobacteriaceae counts, volatile basic nitrogen and thiobarbituric acid reactive substances (TBARS) were generally lower in the citric acid-treated samples than in untreated ones, indicating extended shelf life of the cooked chicken breast dipped in citric acid solution. The shear force of the 2CIT and 5CIT groups was significantly lower (p<0.05). The findings indicated positive effects in the physicochemical properties and storage ability of sous vide chicken breast at 2% and 5% citric acid concentrations.
citric acid;pink color;sous-vide;chicken breast;
 Cited by
Factors influencing internal color of cooked meats, Meat Science, 2016, 120, 133  crossref(new windwow)
AOAC (1995) Official methods of analysis of AOAC. 17th Ed. Association of Official Analytical Chemists. Washington D.C.

Aktas, N., Aksu, M., and Kaya, M. (2003) The effect of organic acid marinade on tenderness, cooking loss and bound water content of beef. J. Muscle Foods 14, 181-194. crossref(new window)

Aktas, N. and Kaya, M. (2001) The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef. Eur. Food Res. Technol. 213, 88-94. crossref(new window)

Alakomi, H. L., Puupponen-pimia, R., Aura, A. M., Helader, I. M., Nohynek, L., and Oksman-Caldentey, K. M. (2007) Weakening of Salmonella with selected microbial metabolites of berry-derived phenolic compounds and organic acids. J. Agr. Food Chem. 55, 3905-3912. crossref(new window)

Alvarado, C. and McKee, S. (2007) Marination to improve functional properties and safety of poultry meat. J. Appl. Poult. Res. 16, 113-120. crossref(new window)

Barbanti, D. and Pasquini, M. (2005) Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat. LWT-Food Sci. Technol. 38, 895-901. crossref(new window)

Belitz, H. D., Grosch, W., and Schieberle, P. (2004) Fruits and fruit products. 4th ed. In Food Chemistry. Springer. Berlin.

Holzer, Z., Berry, B. W., Campbell, A. M., Spanier, A. M., and Solomon, M. B. (2003) Effect of koshering and hydrodynamic pressure on beef color, odor, and microbial loads. J. Muscle Foods 15, 69-82.

Bojarska, U., Batura, J., and Cierach, M. (2003) The effect of measurement site on the evaluation of tom breast muscle color. Polish J. Food Nutr. Sci. 53, 45-49.

Burke, R. M. and Monahan, F. J. (2003) The tenderization of shin beef using a citrus juice marinade. Meat Sci. 63, 161-168. crossref(new window)

Buck, E. M., Hickey, A. M., and Rosenau, J. (1979) Low temperature air oven vs a water bath for the preparation of rare beef. J. Food Sci. 44, 1602-1605. crossref(new window)

Byun, J. S., Min, J. S., Kim, I. S., Kim, J. W., Chung, M. S., and Lee, M. (2003) Comparison of indicators of microbial quality of meat during aerobic cold storage. J. Food Prot. 66, 1733-1737.

Castellini, C., Mugani, C., and Boso, A. D. (2002) Effect of organic production system on broiler carcass and meat quality. Meat Sci. 60, 219-225. crossref(new window)

Chantachum, S., Benjakul, S., and Sriwirat, N. (2000) Separation and quality of fish oil from precooked and non-precooked tuna heads. Food Chem. 69, 289-294. crossref(new window)

Chen, H. H. (2003) Effect of cold storage on the stability of chub and horse mackerel myoglobins. J. Food Sci. 68, 1416-1419. crossref(new window)

Contini, C., Alavarez, R., O'Sullivan, M., Dowling, D. P., Gargan, S. O., and Monahan, F. J. (2014) Effect of an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat. Meat Sci. 96, 1171-1176. crossref(new window)

Conway, E. J. (1950) Micro diffusion analysis and volumetric error. Crosby, Lockwood and Son Ltd., London.

Code of Federal Regulations (1998) Approval of substances for use in the preparation of food products. Code of Federal Regulations, Title 9. Chapter 3. Part 318. (9CFR318.7). US Government Printing Office. Washington, DC, p 241-256.

Diaz, P., Nieto, G., Garrido, M. D., and Banon, S. (2008) Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method. Meat Sci. 80, 287-292. crossref(new window)

Rio, D. E., Muriente, R., Prieto, M., Alonso-calleja, C., and Capite, R. (2007) Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid and peroxy acids against pathogenic bacteria on poultry during refrigerated storage. J. Food Protect.70, 2063-2071.

Garcia-Linares, M. C., Gonzalez-Fofandos, E., Garcia-Fernandez, M. C., and Garcia-Arias, M. T. (2004) Microbiological and nutritional quality of sous vide or traditionally processed fish: Influence of fat content. J. Food Quality 27, 371-387. crossref(new window)

Gault, N. F. S. (1985) The relationship between water-holding capacity and cooked meat tenderness in some beef muscles as influenced by acidic conditions below the ultimate pH. Meat Sci. 15, 15-30. crossref(new window)

Hansen, T. B., Knochel, S., Juncher, D., and Bertelsen, G. (1995) Storage characteristics of sous vide cooked roast beef. Int. J. Food Sci. Technol. 30, 365-378.

Hasegawa, H. (1987) Laboratory manual on analytical methods and procedures for fish and fish products. Marine Fishiers Research Department, Southeast Asian Fisheries Development Center. Singapore.

Heaton, K. M., Cornforth, D. P., Moiseeve, I. V., Egbert, W. R., and Carpenter, C. E. (2000) Minimum sodium nitrate levels for pinking of various cooked meats as related to use of direct or indirect- dried soy isolates in poultry roll. Meat Sci. 55, 321-329. crossref(new window)

Holownia, K., Chinnan, M. S., Reynolds, A. E., and Davis, J. W. (2004) Relating induced in situ conditions of raw chicken breast meat to pinking. Poult. Sci. 83, 109-118. crossref(new window)

Hunt, M. C., Sørheim, O., and Slinde, E. (1999) Color and heat denaturation of myoglobin forms in ground beef. J. Food Sci. 64, 847-851. crossref(new window)

Juneja, V. K., Fan, X., P-Ramos, A., D-Cinco, M., and P-Aguilar, R. (2006) The effect of grapefruit extract and temperature abuse on growth of Clostridium perfrigens from spore inocula in marinated, sous-vide chicken products. Innov. Food Sci. Emerg. 7, 100-106. crossref(new window)

Mcdonald, K., Sun, D. W., and Kenny, T. (2000) Comparison of the quality of cooked beef products cooled by vacuum cooling and by conventional cooling. Lebensm-Wiss. u.-Technol. 33, 21-29. crossref(new window)

Ke, S. (2006) Effect of pH and salts on tenderness and water-holding capacity of muscle foods. Ph.D thesis, Massachisetts Univ., Amherst, US.

Ke, S., Hung, Y., Decker, E. A., and Hultin, H. O. (2009) Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Sci. 82, 113-118. crossref(new window)

Kieffer, K. J., Claus, J. R., and Wang, H. (2000) Inhibition of pink color development in cooked uncured ground turkey by the addition of citric acid. J. Muscle Foods 11, 235-243. crossref(new window)

King, N. J. and Whyte, R. (2006) Does it look cooked? A review of factors that influence cooked meat color. J. Food Sci. 71, 31-40.

Liu, Y., Lyon, B. G., Windham, W. R., Lyon, C. E., and Savage, E. M. (2004) Principal component analysis of physical, color, and sensory characteristics of chicken breast deboned at two, four, six, and twenty-four hours postmortem, Poult. Sci. 83, 101-108. crossref(new window)

Liu, Y. and Chen,Y. R. (2001) Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats. Meat Sci. 58, 395-401. crossref(new window)

Lund, M. N., Lametsch, R., Hviid, M. S., Jensen, O. N., and Skibsted, L. H. (2007) High oxygen packaging atmosphere influences protein oxidation and tenderness of porcine longissimus dorsi during chill storage. Meat Sci. 77. 295-303. crossref(new window)

Lynch, M. P. and Faustmanustman, C. (2000) Effect of aldehyde lipid oxidation products on myoglobin. J. Agr. Food Chem. 48, 600-604. crossref(new window)

Milar, S. J., Moss, B. W., and Stevenson, M. H. (1996) Some observation on the absorbance spectra of various myoglobin derivatives found in meat. Meat Sci. 42, 277-288. crossref(new window)

Min, J. S., Lee, S. O., Jang, A., Lee, M., and Kim, Y. (2004) Quantitative analysis of biogenic amines in raw and processed foods of animal origin on Korean domestic market. Asian Aust. J. Anim. Sci. 17, 1764-1768. crossref(new window)

Min, J. S., Lee, S. O., Jang, A., Jo, C., Park, C. S., and Lee, M. (2007) Relationship between the concentration of biogenic amines and volatile basic nitrogen in fresh beef, pork and chicken meat. Asian-Aust. J. Anim. Sci. 20, 1278-1284. crossref(new window)

Morrissey, P. A., Sheehy, P. J. A., Galvin, K., Kerry, J. P., and Buckley, D. J. (1998) Lipid stability in meat and meat products. Meat Sci. 49, 73-86. crossref(new window)

Mur, M. M. and Yuste, J. (2003) High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis. Meat Sci. 65, 1187-1191. crossref(new window)

Nam, K. C. and Ahn, D. U. (2002) Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat. Meat Sci. 60, 25-33. crossref(new window)

No, H. K., Park, N. Y., Lee, S. H., and Meyers, S. P. (2002) Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. Int. J. Food Microbiol. 74, 65-72. crossref(new window)

Ogden, S. K., Guerrero, I., Tayor, A. J., Buendia, H. E., and Gallardo, F. (1995) Changes in odour, colour and texture during the storage of acid preserved meat. Lebensm.-Wiss u.-Technol. 28,521-527. crossref(new window)

Offer, G., Restall, D., and Trinick, J. (1984) Water-holding in meat. In: Recent Advances in Chemistry of Meaty. Bailey, A. J. (ed) The Royal Society of Chemistry, London, pp. 71-83.

Okeudo, N. J. and Moss, B. W. (2005) Interrealtionships amongst carcass and meat quality characteristics of sheep. Meat Sci. 69, 1-8. crossref(new window)

Onenc, A., Serdarpglu, M., and Abdraimov, K. (2004) Effect of various additives to marinating baths on some properties of cattle meat. Eur. Food Res. Technol. 218, 114-117. crossref(new window)

Sammel, L. M. and Claus, J. R. (2003) Citric acid and sodium citrate effects on reducing pink color defect of cooked intact turkey breast and ground turkey rolls. J. Food Sci. 68, 874-878. crossref(new window)

Sammel, L. M. and Claus, J. R. (2007) Calcium chloride and tricalcium phosphate effects on the pink color defect in cooked ground and intact turkey breast. Meat Sci. 77, 492-498. crossref(new window)

Sammel, L. M., Claus, J. R., Greaser, M. L., and Lucey, J. A. (2007) Identifying constituents of whey protein concentrates that reduce the pink color defect in cooked ground turkey. Meat Sci. 77, 529-539. crossref(new window)

Saunders, A. B. (1994) The effect of acidification on myofibrillar proteins. Meat Sci. 37, 271-280. crossref(new window)

Schellekens, M. (1996) New research issues in sous-vide cooking. Trends Food Sci. Technol. 7, 256-262. crossref(new window)

Schilling, M. W., Schiling, J. K., Claus, J. R., Marrott, N. G., Duncan, S. E., and Wang, H. (2003) Instrumental texture assessment and consumer acceptability of cooked broiler breast evaluated using a geometrically uniform-shaped sample. J. Muscle Foods 14, 11-23. crossref(new window)

Schwarz, S. J., Claus, J. R., Wang, H., Marritt, N. G., Gragam, P. P., and Fernandes, C. F. (1997) Inhibition of pink color development in cooked, uncured ground turkey through the binding of non-pink generating ligands to muscle pigments. Poult. Sci. 76, 1450-1456. crossref(new window)

Sebastia, C., Soriano, J. M., Iranzo, M., and Rico, H. (2010) Microbiological quality of sous vide cook-chill preserved food at different shelf life. J. Food Process Preserv. 34, 964-974. crossref(new window)

Serdaroglu, M., Abdraimov, K., and Onenc, A. (2006) The effects of marinating with citric acid solutions and grapefruit juice on cooking and eating quality of turkey breast. J. Muscle Foods 18, 162-172.

Sommers, C. H., Fan, X., Handel, A. P., and Sorakai, K. B. (2003) Effect of citric acid on the radiation resistance of Listeria monocytogenes and frankfurter quality factors. Meat Sci. 63, 407-415. crossref(new window)

Suman, S. P. and Joseph, P. (2013) Myoglobin chemistry and meat color. Annu. Rev. Food Sci. T. 4, 79-99. crossref(new window)

USDA (2009) USDA long-term projections. Economic Research Service, Available from: Accessed Feb.26, 2010.

Vinci, G. and Antonelli, M. L. (2002) Biogenic amines: quality index of freshness in red and white meat. Food Control 13, 519-524. crossref(new window)

Warriss, P. D. (1979) The extraction of haem pigments from fresh meat. J. Food Technol. 14, 75-80.

Wang, S. H., Chang, M. H., and Chen, T. C. (2004) Shelf-life and Microbiological profiler of chicken wing products following sous vide treatment. Int. J. Poultry Sci. 3, 326-332. crossref(new window)

Witte, V. C., Krause, G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of pork. J. Food Sci. 35, 582-585. crossref(new window)

Xiong, Y. L., Park, D., and Ooizumi, T. (2009) Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments. J. Agr. Food Chem. 57, 153-159. crossref(new window)

Yang, C. C. and Chen, T. C. (1993) Effects of refrigerated storage, pH, adjustment, and marinade on color of raw and microwave cooked chicken meat. Poult. Sci. 72, 355-362. crossref(new window)