Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma

Jung, Samooel; Lee, Chul Woo; Lee, Juri; Yong, Hae In; Yum, Su Jin; Jeong, Hee Gon; Jo, Cheorun

doi:10.1016/j.foodchem.2017.05.095

Cited by 27 publications

(21 citation statements)

References 32 publications

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“…Total phenolic content was estimated using the Folin-Ciocalteu method [15]. DPPH radical scavenging activity and ABTS + reducing activity were determined following the method described by Jung et al [15] and Erel [16], respectively. The reducing power was determined according to the method used in the study of Oyaizu [17].…”

Section: Ph and α-Amino Group Content Of Winter Mushroom Juicementioning

confidence: 99%

Quality characteristics of the enhanced beef using winter mushroom juice

Choi

Lee

et al. 2020

J Anim Sci Technol

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This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no injection of brine) and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef), EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW 0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were tested. The effect of enhancement or WMJP on the quality properties of beef was evaluated during storage at 4℃ for 1, 5, and 10 days. Total aerobic bacteria counts between the control and the enhanced beef, and among EBS, EBW 0.2, and EBW 0.5 were not significantly different after any storage period (p > 0.05). The pH of beef was not different between the control and the enhanced beef, and among enhanced beef at 1 and 5 days of storage (p > 0.05). However, it was higher in the enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after 10 days of storage (p < 0.05). The enhanced beef showed a high total loss at all storage days (p < 0.05). There were no differences in total loss among enhanced beef after any storage period (p > 0.05). The enhanced beef had no consistent differences in L*, a*, and b* values with control during storage, however, EBW 0.5 showed high color stability. The hardness of the enhanced beef was significantly lower than that of the control after 10 days of storage, although the values were lower at all storage stages. EBS 0.5 had the lowest thiobarbituric acid reactive substance (TBARS) value among cooked beef of all treatments at all storage days. The enhanced beef received higher scores in all sensory properties than control, and no negative effect of WMJP was found in the sensory quality of the enhanced beef. The use of winter mushroom juice can result in quality improvement in enhanced beef.

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Section: Ph and α-Amino Group Content Of Winter Mushroom Juicementioning

confidence: 99%

Quality characteristics of the enhanced beef using winter mushroom juice

Choi

Lee

et al. 2020

J Anim Sci Technol

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“…Therefore, vegetables that do not contain nitrate cannot be candidates of natural nitrite sources although it has high antioxidative and antimicrobial activities. However, natural nitrite has been derived from Perilla frutescens , which does not contain nitrate ( Jung et al , 2017a ). Jung et al (2017a) found that the nitrite content of ethanolic extracts from P. frutescens increased following APCP treatment.…”

Section: Application Of Atmospheric Pressure Cold Plasma In the Meat mentioning

confidence: 99%

“…However, natural nitrite has been derived from Perilla frutescens , which does not contain nitrate ( Jung et al , 2017a ). Jung et al (2017a) found that the nitrite content of ethanolic extracts from P. frutescens increased following APCP treatment. Lyophilized P. frutescens powder extracts following APCP treatment contained nitrite at a concentration of 3.74 mg g −1 , and exhibited increased antimicrobial activity against C. perfringens and S .…”

Section: Application Of Atmospheric Pressure Cold Plasma In the Meat mentioning

confidence: 99%

“…Lyophilized P. frutescens powder extracts following APCP treatment contained nitrite at a concentration of 3.74 mg g −1 , and exhibited increased antimicrobial activity against C. perfringens and S . Typhimurium when compared with those without APCP treatment ( Jung et al , 2017a ).…”

Section: Application Of Atmospheric Pressure Cold Plasma In the Meat mentioning

confidence: 99%

“…The direct curing effects of APCP treatment are shown in Table 2 . APCP treatment of meat batter resulted in the generation of nitrite ( Jung et al , 2017b ; Lee et al , 2018 ) and the meat batter was found to contain 65.96 mg kg −1 nitrite after APCP treatment for 30 min and it developed a cured color after cooking ( Jung et al , 2017a ). Lee et al (2018) found 42 mg kg −1 nitrite in meat batter cured in the developed plasma curing mixer treated with APCP for 30 min while mixing ( Fig 2 ).…”

Section: Application Of Atmospheric Pressure Cold Plasma In the Meat mentioning

confidence: 99%

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Use of Atmospheric Pressure Cold Plasma for Meat Industry

Lee

Yong

et al. 2017

Korean Journal for Food Science of Animal Resources

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Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

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