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KMID : 1024620150350050703
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Food Science of Animal Resources
2015 Volume.35 No. 5 p.703 ~ p.706
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Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing
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Jung Sa-moo-el
Kim Hyun-Joo
Park Sang-Hoo
Yong Hae-In
Choe Jun-Ho
Jeon Hee-Joon
Choe Won-Ho
Jo Cheor-un
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Abstract
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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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KEYWORD
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atmospheric-pressure plasma, nitrite, cured color, meat batter
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