Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea.
Plasmapp Co., Ltd, 83 Jukdong-ro, Yuseong-gu, Daejeon 34127, Republic of Korea; Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 34141, Republic of Korea.
Food Chem. 2018 Feb 1;240:430-436. doi: 10.1016/j.foodchem.2017.07.148. Epub 2017 Jul 28.
This study investigated the potential use of atmospheric pressure plasma (APP) treatment as a curing process for canned ground ham. APP treatment for 60min while mixing increased the nitrite content in the meat batters from 0.64 to 60.50mgkg while the pH and the total content of aerobic bacteria in the meat batters were unchanged. The canned ground hams cured by the APP treatment for 30min displayed no difference in their physicochemical qualities, such as nitrosyl hemochrome, color, residual nitrite, texture, lipid oxidation, and protein oxidation, compared with those of canned ground hams cured with sodium nitrite or celery powder at 42mgkg of nitrite. The canned ground hams cured by the APP treatment received a higher score in taste and overall acceptability than those cured with sodium nitrite. Canned ground ham can be cured by the APP treatment without nitrite additives.
本研究探讨了常压等离子体（APP）处理作为罐装碎火腿固化过程的潜在用途。在混合状态下处理 60 分钟的 APP 使肉糊中的亚硝酸盐含量从 0.64 增加到 60.50mg/kg，而肉糊的 pH 值和需氧细菌的总含量保持不变。与用 42mg/kg 的亚硝酸钠或芹菜粉腌制的罐装碎火腿相比，用 APP 处理 30 分钟腌制的罐装碎火腿在理化性质（如亚硝基血色原、颜色、残留亚硝酸盐、质地、脂质氧化和蛋白质氧化）方面没有差异。用 APP 处理的罐装碎火腿在味道和整体可接受性方面的得分高于用亚硝酸钠处理的。可以用 APP 处理而无需添加亚硝酸盐来腌制罐装碎火腿。
