Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing

Jung, Samooel; Kim, Hyun Joo; Park, Sanghoo; Yong, Hae In; Choe, Jun Ho; Jeon, Hee-Joon; Choe, Wonho; Jo, Cheorun

doi:10.5851/kosfa.2015.35.5.703

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Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing

Journal title : Korean Journal for Food Science of Animal Resources
Volume 35, Issue 5, 2015, pp.703-706
Publisher : Korean Society for Food Science of Animal Resources
DOI : 10.5851/kosfa.2015.35.5.703

Title & Authors

Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
Jung, Samooel; Kim, Hyun Joo; Park, Sanghoo; Yong, Hae In; Choe, Jun Ho; Jeon, Hee-Joon; Choe, Wonho; Jo, Cheorun;

Abstract

The interaction of plasma with liquid generates nitrogen species including nitrite (NO⁻₂). Therefore, the color developing capacity of plasma-treated water (PTW) as a nitrite source for meat curing was investigated in this study. PTW, which is generated by surface dielectric barrier discharge in air, and the increase of plasma treatment time resulted in increase of nitrite concentration in PTW. The PTW used in this study contains 46 ppm nitrite after plasma treatment for 30 min. To evaluate the effect of PTW on the cured meat color, meat batters were prepared under three different conditions (control, non-cured meat batter; PTW, meat batter cured with PTW; Sodium nitrite, meat batter cured with sodium nitrite). The meat batters were vacuum-packaged and cooked in a water-bath at 80℃ for 30 min. The typical color of cured meat developed in cooked meat batter treated with sodium nitrite or PTW. The lightness (L*) and yellowness (b*) values were similar in all conditions, whereas, the redness (a*) values of cooked meat batter with PTW and sodium nitrite (p<0.05) were significantly higher than the control. These data indicate that PTW can be used as a nitrite source in the curing process of meat without addition of other nitrite sources.

Keywords

atmospheric-pressure plasma;nitrite;cured color;meat batter;

Language

English

Cited by

4time(s) in CrossRef

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Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment, Innovative Food Science & Emerging Technologies, 2017, 39, 113

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