Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Curing of meat batter by indirect treatment of atmospheric pressure cold plasma

  • Jo, Kyung (Division of Animal and Dairy Science, Chungnam National University) ;
  • Lee, Juri (Division of Animal and Dairy Science, Chungnam National University) ;
  • Lim, Yubong (Plasmapp Co., Ltd.) ;
  • Hwang, Jaejun (Plasmapp Co., Ltd.) ;
  • Jung, Samooel (Division of Animal and Dairy Science, Chungnam National University)
  • Received : 2017.10.23
  • Accepted : 2017.11.29
  • Published : 2018.03.31
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Abstract

Nitrite is an essential additive for cured meat product. Plasma is ionized gas and reactive nitrogen species in plasma can be infused into meat batter and subsequently generate nitrites by reaction with water molecules after plasma treatment. However, the increase of nitrite in meat batter is limited with direct treatment of atmospheric pressure cold plasma because of the increase of meat batter temperature. Therefore, this study investigated the influence of indirect treatment of atmospheric pressure cold plasma on the physicochemical properties of meat batter. Meat batter was indirectly treated with plasma at 1.5 kW for 60 min. The pH of meat batter decreased while the temperature increased with plasma treatment time. The total aerobic bacterial count of meat batter was not affected by plasma treatment. The nitrite content of meat batter was increased to 377.68 mg/kg after 60 min of plasma treatment. The residual nitrite content of cooked meat batter also increased with plasma treatment time. The CIE $a^*$-value of cooked meat batter increased. As plasma treatment time increased, lipid oxidation tended to increase and protein oxidation significantly increased. According to these results, the indirect treatment of atmospheric pressure cold plasma can be used as a new curing method for replacing synthetic nitrite salts.

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