title: The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage.
abstract: We investigated the possible use of atmospheric pressure plasma-treated water (PTW) as a nitrite source in curing process. Emulsion-type sausages were manufactured with PTW, celery powder containing nitrite, and synthetic sodium nitrite at a concentration of nitrite ion 70mgkg(-1). In terms of sausage quality, there were no noticeable effects of PTW on the total aerobic bacterial counts, color, and peroxide values of sausages compared with those of celery powder and sodium nitrite throughout 28days of storage at 4°C. Sausage with added PTW had lower concentrations of residual nitrite compared to those of added celery powder and sodium nitrite during the storage period (P<0.05). The sensory properties of PTW-treated and sodium nitrite-treated sausages were not different, whereas the sausage with added celery powder received the lowest scores in taste and acceptability. From the results, it is concluded that PTW can be used as a nitrite source equivalent to a natural curing agent.
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, South Korea.
authors.forename: Samooel
authors.initials: S
authors.lastname: Jung
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, South Korea.
authors.forename: Hyun Joo
authors.initials: HJ
authors.lastname: Kim
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 305-701, South Korea.
authors.forename: Sanghoo
authors.initials: S
authors.lastname: Park
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, South Korea.
authors.forename: Hae
authors.initials: H
authors.lastname: In Yong
authors.affiliation: Meat Processing Division, Lotte R&D Center, Seoul 305-701, South Korea.
authors.forename: Jun Ho
authors.initials: JH
authors.lastname: Choe
authors.affiliation: Meat Processing Division, Lotte R&D Center, Seoul 305-701, South Korea.
authors.forename: Hee-Joon
authors.initials: HJ
authors.lastname: Jeon
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 305-701, South Korea.
authors.forename: Wonho
authors.initials: W
authors.lastname: Choe
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, South Korea. Electronic address: cheorun@snu.ac.kr.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
mesh_terms: D000818:Animals; D000077102:Apium; D015169:Colony Count, Microbial; D003116:Color; D003258:Consumer Behavior; D004655:Emulsions; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D005516:Food Microbiology; D005520:Food Preservatives / Q000032:analysis*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D012977:Sodium Nitrite / Q000032:analysis*; D013552:Swine; D013649:Taste; D014867:Water / Q000737:chemistry*
chemical_list: D004655:Emulsions; D005520:Food Preservatives; D014867:Water; D012977:Sodium Nitrite
keywords: Atmospheric pressure plasma; Curing; Emulsion-type sausage; Nitrite