SODIUM TRIPOLYPHOSPHATE AND SODIUM ASCORBATE MONOPHOSPHATE AS INHIBITORS OF OFF-FLAVOR DEVELOPMENT IN COOKED, VACUUM-PACKAGED, FROZEN TURKEY

Sodium tripolyphosphate (STP) or sodium ascorbate monophosphate (SAsMP) in water solutions (0.3 and 0.5% levels) or water only were added to ground turkey which was cooked, vacuum packaged, and stored frozen. Soapy flavor was higher, but rancid flavor and hexanal and bathophenathroline-chelateable (nonheme) iron contents were lower in samples with phosphate salts. Samples without phosphates contained the greatest amount of bathophenathroline-chelateable iron; samples with 0.5% STP contained the least. The addition of phosphate salts decreased cooking losses and increased moisture but did not affect the fat content. Generally, intensity scores for stale and rancid aroma and flavor attributes were low, < 1 for all samples.