Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Republic of Korea.
Division of Applied Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea.
Meat Sci. 2025 Jan;219:109649. doi: 10.1016/j.meatsci.2024.109649. Epub 2024 Sep 6.
The effects of cauliflower treated with atmospheric cold plasma (ACP), as a natural nitrite source, on the curing of ground ham and nitrosamine formation were investigated. Ground ham was prepared using sodium nitrite and ACP-treated cauliflower powder (PTCP) to achieve initial nitrite concentrations of 60 and 100 mg/kg, respectively. ACP treatment generated nitrite in cauliflower but significantly reduced the antioxidant activity (P < 0.05). As a nitrite source, PTCP had similar effects as sodium nitrite in the development of cured color in ground ham, with a comparable residual nitrite content (P ≥ 0.05). Three nitrosamines, N-nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), and N-nitrosopyrrolidine (NPYR), were detected in ground ham. NPYR formation was significantly lower in ground ham treated with PTCP at an initial nitrite concentration of 100 mg/kg (P < 0.05). Therefore, the use of a natural nitrite source manufactured through ACP treatment can prospectively achieve suitable curing efficiency while simultaneously suppressing nitrosamine formation.
研究了大气压冷等离子体（ACP）处理的花椰菜作为天然亚硝酸盐源对绞碎火腿腌制和亚硝胺形成的影响。绞碎火腿使用亚硝酸钠和 ACP 处理的花椰菜粉（PTCP）制备，初始亚硝酸盐浓度分别达到 60 和 100mg/kg。ACP 处理在花椰菜中产生亚硝酸盐，但显著降低了抗氧化活性（P<0.05）。作为亚硝酸盐源，PTCP 在绞碎火腿的腌制色发展方面与亚硝酸钠具有相似的效果，具有可比的残留亚硝酸盐含量（P≥0.05）。在绞碎火腿中检测到三种亚硝胺，N-亚硝基二甲胺（NDMA）、N-亚硝基二乙胺（NDEA）和 N-亚硝基吡咯烷（NPYR）。在初始亚硝酸盐浓度为 100mg/kg 的绞碎火腿中，用 PTCP 处理后 NPYR 的形成显著降低（P<0.05）。因此，使用通过 ACP 处理制造的天然亚硝酸盐源可以预期达到合适的腌制效率，同时抑制亚硝胺的形成。
