|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|5521854||1545529||2017||6 صفحه PDF||سفارش دهید||دانلود رایگان|
- Nitrite is essential curing ingredient for meat products.
- Atmospheric pressure plasma (APP) treatment infused nitrite into meat batter.
- APP treatment can replace nitrite addition in cured meat processing.
This study investigated the influence of direct atmospheric pressure plasma (APP) treatment on nitrite levels and physiochemical quality of meat batter during the mixing process. A compact APP system was developed for installation on top of a food mixer. Meat batter composed of pork, water and sodium chloride (80:20:1, w/w/w) was treated with APP during mixing. Plasma treatment gradually increased the temperature of meat batter over 60Â min from 0.2Â Â°C to 20Â Â°C. Total aerobic bacterial count of meat batter was not influenced by plasma treatment for 30Â min (pÂ >Â 0.05). The nitrite level in meat batter increased steadily with increasing plasma treatment duration (pÂ <Â 0.05), reaching 65.96Â ppm at 30Â min. Consequently, the CIE a*- and b*-values of cooked meat batter gradually increased and decreased, respectively, as the time of plasma treatment increased. According to the results, direct APP treatment can replace nitrite addition in cured meat processing.
Journal: Innovative Food Science & Emerging Technologies - Volume 39, February 2017, Pages 113-118