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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 충남대학교 농업과학연구소 Korean Journal of Agricultural Science Korean Journal of Agricultural Science Vol.45 No.1
- 발행연도
- 2018.3
- 수록면
- 94 - 104 (11page)
이용수
초록· 키워드
오류제보하기
Nitrite is an essential additive for cured meat product. Plasma is ionized gas and reactive nitrogen species in plasma can be infused into meat batter and subsequently generate nitrites by reaction with water molecules after plasma treatment. However, the increase of nitrite in meat batter is limited with direct treatment of atmospheric pressure cold plasma because of the increase of meat batter temperature. Therefore, this study investigated the influence of indirect treatment of atmospheric pressure cold plasma on the physicochemical properties of meat batter. Meat batter was indirectly treated with plasma at 1.5 ㎾ for 60 min. The pH of meat batter decreased while the temperature increased with plasma treatment time. The total aerobic bacterial count of meat batter was not affected by plasma treatment. The nitrite content of meat batter was increased to 377.68 ㎎/㎏ after 60 min of plasma treatment. The residual nitrite content of cooked meat batter also increased with plasma treatment time. The CIE a<SUP>*</SUP> - value of cooked meat batter increased. As plasma treatment time increased, lipid oxidation tended to increase and protein oxidation significantly increased. According to these results, the indirect treatment of atmospheric pressure cold plasma can be used as a new curing method for replacing synthetic nitrite salts.
목차
Abstract
Introduction
Materials and Method
Results and Discussion
Conclusion
References
참고문헌 (33)
참고문헌 신청
[학술지(정기간행물)] - Afshari R / 2013 / Non-thermal plasma as a new food preservation method, Its present and future prospect / Journal of Paramedical Sciences 5 : 116 ~ 120
[기타자료] - AOAC (Association of Official Analytical Chemists) / 1990 / Nitrites in cured meats Official Method 973.31 Official methods of analysis
[학술지(정기간행물)] - Armenteros M / 2016 / The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation / Meat Science 116 : 253 ~ 259
[학술지(정기간행물)] - Attri P / 2015 / Generation mechanism of hydroxyl radical species and its lifetime prediction during the plasma-initiated ultraviolet (UV) photolysis / Scientific reports 5 : 9332 ~
[학술지(정기간행물)] - Ayan H / 2009 / Heating effect of dielectric barrier discharges for direct medical treatment / IEEE Transactions on Plasma Science 37 : 113 ~ 120
[기타자료] - AOAC (Association of Official Analytical Chemists) / 1990 / Nitrites in cured meats Official Method 973.31 Official methods of analysis
[학술지(정기간행물)] - Armenteros M / 2016 / The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation / Meat Science 116 : 253 ~ 259
[학술지(정기간행물)] - Attri P / 2015 / Generation mechanism of hydroxyl radical species and its lifetime prediction during the plasma-initiated ultraviolet (UV) photolysis / Scientific reports 5 : 9332 ~
[학술지(정기간행물)] - Ayan H / 2009 / Heating effect of dielectric barrier discharges for direct medical treatment / IEEE Transactions on Plasma Science 37 : 113 ~ 120
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UCI(KEPA) : I410-ECN-0101-2018-520-001915886