Advanced SearchSearch Tips
Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 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;
  PDF(new window)
The interaction of plasma with liquid generates nitrogen species including nitrite (NO2). 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.
atmospheric-pressure plasma;nitrite;cured color;meat batter;
 Cited by
Detection of malondialdehyde in processed meat products without interference from the ingredients, Food Chemistry, 2016, 209, 90  crossref(new windwow)
Bogaerts, A., Neyts, E., Gijbels, R., and van der Mullen, J. (2002) Gas discharge plasmas and their applications. Spectrochim. Acta B 57, 609-658. crossref(new window)

de Oliveira, T. L. C., de Carvalho, S. M., Soares, R. D., Andrade, M. A., Cardoso, M. D., Ramos, E. M., and Piccoli, R. H. (2012) Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite. LWT-Food Sci. Technol. 45, 204-212. crossref(new window)

Foster, J., Sommers, B. S., Gucker, S. N., Blankson, I. M., and Adamovsky, G. (2012) Perspectives on the interaction of plasmas with liquid water for water purification. IEEE Trans. Plasma Sci. 40, 1311-1323. crossref(new window)

Haldane, J. (1901) The red colour of salted meat. J. Hyg. 1, 115-122. crossref(new window)

Horsch, A. M., Sebranek, J. G., Dickson, J. S., Niebuhr, S. E., Larson, E. M., Lavieri, N. A., Ruther, B. L., and Wilson, L. A. (2014) The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes. Meat Sci. 96, 400-407. crossref(new window)

Krishnan, K. S. and Guha, A. C. (1934) The absorption spectra of nitrates and nitrites in relation to their photo-dissociation. Proceedings of the Indian Academy of Sciences-Section A, 1, 242-249.

Oehmigen, K., Hahnel, M., Brandenburg, R., Wilke, C., Weltmann, K. D., and von Woedtke, T. (2010) The role of acidification for antimicrobial activity of atmospheric pressure plasma in liquids. Plasma Process Polym. 7, 250-257. crossref(new window)

Pegg, R. B. and Shahidi, F. (2000) Nitrite curing of meat: The N-nitrosamine problem and nitrite alternatives. Trumbull, CT: Food & Nutrition Press, Inc.

Riordan, E., Minogue, N., Healy, D. A., and Sodeau, J. R. (2005) Spectroscopic and optimization modeling study of nitrous acid and aqueous solution. J. Phys. Chem. A 109, 779-786. crossref(new window)

Sakiyama, Y., Graves, D. B., Chang, H. W., Shimizu, T., and Morfill, G. E. (2012). Plasma chemistry model of surface microdischarge in humid air and dynamics of reactive neutral species. J. Phys. D: Appl. Phys. 45, 425201 (19pp) crossref(new window)

Sebranek, J. G. and Bacus, J. (2007) Natural and organic cured meat products: Regulatory, manufacturing, marketing, quality, and safety issues. American Meat Science Association white paper series, no. 1.

Sebranek, J. G., Jackson-Davis, A. L., Myers, K. L., and Lavieri, N. A. (2012) Beyond celery and starter culture: Advances in natural/organic curing processes in the United States. Meat Sci. 92, 267-273. crossref(new window)

Sindelar, J. J., Cordray, J. C., Sebranek, J. G., Love, J. A., and Ahn, D. U. (2007) Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready-to-eat uncured ham. J Food Sci. 72, S388-S395. crossref(new window)

Song, H. P., Kim, B., Choe, J. H., Jung, S., Moon, S. Y., Choe, W., and Jo, C. (2009) Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes. Food Microbiol. 26, 432-436. crossref(new window)

Tsoukalas, D. S., Katsanidis, E., Marantidou, S., and Bloukas, J. G. (2011) Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages. Meat Sci. 87, 140-145. crossref(new window)

Yong, H. I., Kim, H. J., Park, S., Alahakoon, A. U., Kim, K.,Choe, W., and Jo, C. (2015) Evaluation of pathogen inactivation on sliced cheese induced by encapsulated atmospheric pressure dielectric barrier discharge plasma. Food Microbiol. 46, 46-50. crossref(new window)