title: Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing.
abstract: 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.
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.
authors.forename: Samooel
authors.initials: S
authors.lastname: Jung
authors.affiliation: National Institute of Crop Science, RDA, Suwon 16616, Korea.
authors.forename: Hyun Joo
authors.initials: HJ
authors.lastname: Kim
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 34141, 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 08826, Korea.
authors.forename: Hae In
authors.initials: HI
authors.lastname: Yong
authors.affiliation: Meat Processing Division, Lotte R&D Center, Seoul 07209, Korea.
authors.forename: Jun Ho
authors.initials: JH
authors.lastname: Choe
authors.affiliation: Meat Processing Division, Lotte R&D Center, Seoul 07209, Korea.
authors.forename: Hee-Joon
authors.initials: HJ
authors.lastname: Jeon
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 34141, 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 08826, Korea.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
keywords: atmospheric-pressure plasma; cured color; meat batter; nitrite