AI Article Synopsis
- The study explored using atmospheric pressure plasma-treated water (PTW) as an alternative nitrite source in emulsion-type sausages, comparing it against celery powder and synthetic sodium nitrite.
- Overall, PTW showed no significant impact on sausage quality metrics such as bacterial counts, color, and peroxide values during a 28-day storage period at 4°C.
- Sausages with PTW had lower residual nitrite levels and similar sensory properties to those made with sodium nitrite, while those with celery powder scored the lowest in taste and acceptability, suggesting that PTW can effectively replace curing agents.
Article Abstract
We investigated the possible use of atmospheric pressure plasma-treated water (PTW) as a nitrite source in curing process. Emulsion-type sausages were manufactured with PTW, celery powder containing nitrite, and synthetic sodium nitrite at a concentration of nitrite ion 70mgkg(-1). In terms of sausage quality, there were no noticeable effects of PTW on the total aerobic bacterial counts, color, and peroxide values of sausages compared with those of celery powder and sodium nitrite throughout 28days of storage at 4°C. Sausage with added PTW had lower concentrations of residual nitrite compared to those of added celery powder and sodium nitrite during the storage period (P<0.05). The sensory properties of PTW-treated and sodium nitrite-treated sausages were not different, whereas the sausage with added celery powder received the lowest scores in taste and acceptability. From the results, it is concluded that PTW can be used as a nitrite source equivalent to a natural curing agent.
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| http://dx.doi.org/10.1016/j.meatsci.2015.06.009 | DOI Listing |
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