The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts

Su Min Bae1, Min Guk Cho2, Jong Youn Jeong1,*
Author Information & Copyright
1School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Republic of Korea
2R&D Team, Lotte GRS, Seoul 04322, Republic of Korea
*Corresponding Author : Jong Youn Jeong. School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea. Tel: +82-51-663-4711, Fax: +82-51-622-4986, E-mail:

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 27, 2019 ; Revised: Jan 10, 2020 ; Accepted: Jan 10, 2020

Published Online: Jan 17, 2020


The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments were tested as follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2, NaCl + STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl + STPP added. All samples were cooked at a fast (5.67 °C/min) or slow cooking rate (2.16 °C/min). Regardless of the timing of NaCl and STPP addition, reflectance ratios of nitrosyl hemochrome, cooking yield, pH values, oxidation-reduction potential, and percent myoglobin denaturation were similar (p>0.05) across treatments 2, 3, and 4. The highest CIE a* values were observed in treatment 4 (p<0.05), while treatment 2 was effective in reducing the redness in cooked chicken products. The fast cooking rate resulted in lower CIE a* values and higher CIE L* values and cooking yield in cooked chicken breasts compared to the slow cooking rate. Our results indicate that adding NaCl and STPP to meat, followed by storing and cooking at a fast rate, may result in inhibiting the pink color defect sporadically occurred in cooked ground chicken breasts.

Keywords: chicken breast; sodium chloride; sodium tripolyphosphate; pink color; cooking rate

Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.


Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.







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