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

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...

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Autores principales: Jung, Samooel, Kim, Hyun Joo, Park, Sanghoo, Yong, Hae In, Choe, Jun Ho, Jeon, Hee-Joon, Choe, Wonho, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670901/
https://www.ncbi.nlm.nih.gov/pubmed/26761900
http://dx.doi.org/10.5851/kosfa.2015.35.5.703
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author Jung, Samooel
Kim, Hyun Joo
Park, Sanghoo
Yong, Hae In
Choe, Jun Ho
Jeon, Hee-Joon
Choe, Wonho
Jo, Cheorun
author_facet Jung, Samooel
Kim, Hyun Joo
Park, Sanghoo
Yong, Hae In
Choe, Jun Ho
Jeon, Hee-Joon
Choe, Wonho
Jo, Cheorun
author_sort Jung, Samooel
collection PubMed
description 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.
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spelling pubmed-46709012016-01-04 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 Korean J Food Sci Anim Resour Article 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. Korean Society for Food Science of Animal Resources 2015 2015-10-31 /pmc/articles/PMC4670901/ /pubmed/26761900 http://dx.doi.org/10.5851/kosfa.2015.35.5.703 Text en Copyright © 2015, Korean Society for Food Science of Animal Resources http://creativecommons.org/licences/by-nc/4.0 This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licences/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Jung, Samooel
Kim, Hyun Joo
Park, Sanghoo
Yong, Hae In
Choe, Jun Ho
Jeon, Hee-Joon
Choe, Wonho
Jo, Cheorun
Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
title Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
title_full Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
title_fullStr Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
title_full_unstemmed Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
title_short Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
title_sort color developing capacity of plasma-treated water as a source of nitrite for meat curing
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4670901/
https://www.ncbi.nlm.nih.gov/pubmed/26761900
http://dx.doi.org/10.5851/kosfa.2015.35.5.703
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