Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing

Kim, Ji Won; Lee, Hyun Jung; Shin, Dong-Jin; Baek, Ki Ho; Yong, Hae-In; Jung, Samooel; Jo, Cheorun

doi:10.1016/j.lwt.2020.110050

Cited by 16 publications

(4 citation statements)

References 28 publications

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“… Yong et al (2018) studied the mechanism of green discoloration of myoglobin induced by cold plasma and proposed that nitroso-myoglobin, which is a major compound for desirable pink color, can be produced in the reduced meat after plasma treatment. Furthermore, Kim et al (2021) reported an effective way of enriching nitrite level in onion powder using plasma treatment to be used as natural materials with additional meat curing ability. Interestingly, natural nitrite has been derived from Perilla frutescens a plant with no original nitrate content following cold plasma treatment.…”

Section: Application Of Cold Plasma In Meat Industrymentioning

confidence: 99%

Innovative Application of Cold Plasma Technology in Meat and Its Products

Jayasena¹,

Kang²,

Wijayasekara³

et al. 2023

Food Sci Anim Resour

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The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

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Section: Application Of Cold Plasma In Meat Industrymentioning

confidence: 99%

Innovative Application of Cold Plasma Technology in Meat and Its Products

Jayasena¹,

Kang²,

Wijayasekara³

et al. 2023

Food Sci Anim Resour

Self Cite

View full text Add to dashboard Cite

show abstract

“…The degree of excitation is closely related to the type of sample treated and the treatment conditions. Cold plasma is widely used in food processing, and it is a safe technology for meat products with colouring and bacteriostatic effects (Jung et al, 2015(Jung et al, , 2017Kim et al, 2021;Marcinkowska-Lesiak et al, 2022a). A recent study found that the texture profile and colour properties of the muscle protein were improved significantly in hairtail fish treated with atmospheric CP (Koddy et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Effects of combined chlorogenic acid and cold plasma on the colour and flavour of roasted mutton patties

Yang,

Sun

et al. 2023

Int J of Food Sci Tech

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SummaryPolyphenol addition and cold plasma (CP) treatment are both potential technologies in the meat industry. In this study, six treatments, control (without chlorogenic acid and plasma treatment), CA (with only chlorogenic acid addition), CA‐CP‐15, CA‐CP‐30, CA‐CP‐45 and CA‐CP‐60 (cold plasma treated chlorogenic acid solution for 15, 30, 45 and 60 min), were used to investigate the effect of cold plasma treated chlorogenic acid solution on the quality of roasted mutton. The results showed that the redness (a*) of CA‐CP‐15 was increased by 40.7% compared to the control group. The synergistic treatment promoted the unfolding of α‐helix and formation of β‐fold in the roasted meat proteins, resulting in a 34.09% decrease in the shear force value of CA‐CP‐15 and differences in muscle fibre structure among the treatment groups. The significantly enhanced free radical scavenging capacity resulted in a 39.19–64.84% inhibition of lipid oxidation. Furthermore, the odour activity values indicated that thirteen volatile components such as 1‐Octen‐3‐ol, Hexanal, 2‐ethyl‐3,5‐dimethyl‐pyrazine and 2‐pentyl‐Furan could be considered as characteristic flavour compounds of roasted mutton. In conclusion, cold plasma treatment improved the quality of roasted mutton patties. This study provides a new idea for the application of cold plasma in meat processing.

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“…Nitrite ions (NO 2 – ) are inorganic compounds usually present in drinking water and processed foods . Nitrite is commonly used as an additive in meat products to reduce bacterial growth and ensure meat color and flavor preservation. , For instance, sodium nitrite (NaNO 2 ) has been reported to be the only substance capable of inactivating Clostridium botulinum , which secretes lethal paralytic neurotoxins . However, NO 2 – reacts with amines and amides in biological systems to form N -nitrosamines, increasing risks of cancer and deformities. , Therefore, in 2015, the International Agency for Research on Cancer (IARC) classified processed NaNO 2 -containing meats as Group 1 carcinogens, as some cancer-types have been correlated with NO 2 – consumption .…”

Section: Introductionmentioning

confidence: 99%

Doped Carbon Quantum Dots/PVA Nanocomposite as a Platform to Sense Nitrite Ions in Meat

Carneiro

Oliveira

Rodrigues

et al. 2022

ACS Appl. Mater. Interfaces

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A sensor device based on doped-carbon quantum dots is proposed herein for detection of nitrite in meat products by fluorescence quenching. For the sensing platform, carbon quantum dots doped with boron and functionalized with nitrogen (B,N-Cdot) were synthesized with an excellent 44.3% quantum yield via a one-step hydrothermal route using citric acid, boric acid, and branched polyethylenimine as carbon, boron, and nitrogen sources, respectively. After investigation of their chemical structure and fluorescent properties, the B,N-Cdot at aqueous suspensions showed high selectivity for NO2 – in a linear range from 20 to 50 mmol L–1 under optimum conditions at pH 7.4 and a 340 nm excitation. Furthermore, the prepared B,N-Cdots successfully detected NO2 – in a real meat sample with recovery of 91.4–104% within the analyzed range. In this manner, a B,N-Cdot/PVA nanocomposite film with blue emission under excitation at 360 nm was prepared, and a first assay detection of NO2 – in meat products was tested using a smartphone application. The potential application of the newly developed sensing device containing a highly fluorescent probe should aid in the development of a rapid and inexpensive strategy for NO2 – detection.

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Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing

Cited by 16 publications

References 28 publications

Innovative Application of Cold Plasma Technology in Meat and Its Products

Innovative Application of Cold Plasma Technology in Meat and Its Products

Effects of combined chlorogenic acid and cold plasma on the colour and flavour of roasted mutton patties

Doped Carbon Quantum Dots/PVA Nanocomposite as a Platform to Sense Nitrite Ions in Meat

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