Effect of Selected Sodium and Potassium Salts on TBA Values of Dark Meat Turkey Patties

ABSTRACT Thiobarbituric acid (TBA) values were determined on stored, uncooked and cooked patties containing dark ground turkey meat and selected sodium and potassium salts. No clear association between pH of slurries made from patties and TBA values was observed. Factor analysis showed significant (P < 0.05) main effects due to formulation, heating, storage and day of test and significant (P < 0.05) interactions for heating x storage, heating x day, heating x formulation, heating x storage x formulation, storage x day and storage x formulation. Results indicated that polyphosphates added alone were effective in retarding lipid oxidation in cooked products. There was no synergistic effect of polyphosphates combined with NaCl.