| Title: | Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine |
| Author(s): | Luo J; Yan W; Nasiru MM; Zhuang H; Zhou G; Zhang J; |
| Address: | "National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China. Quality and Safety Assessment Research Unit, 950 College Station Road, Athens, GA, 30605, United States. National Center of Meat Quality and Safety Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, PR China. nau_zjh@njau.edu.cn" |
| DOI: | 10.1038/s41598-019-50351-5 |
| ISSN/ISBN: | 2045-2322 (Electronic) 2045-2322 (Linking) |
| Abstract: | "The application of dielectric barrier discharge cold plasma (DBD-CP)-treated water as a novel curing process for manufacturing Chinese dried pork loin was investigated. The treatment time of DBD-CP was optimized based on the pH and nitrite level of the plasma-treated water (PTW). PTW treated for 3 min had an alkaline environment and a higher nitrite content than that at the other lengths of treatment time. Pork loins were marinated in control or PTW brine at 4 degrees C for 24 h and then dry-ripened for 15 days. PTW with a higher treatment voltage significantly decreased lipid oxidation of the products and led to an increased a* value (redness) and an increased residual nitrite content in products that was still within the range of use (all P < 0.05). The contents of each free amino acid increased with increasing treatment intensity (P < 0.05). There were 22 new volatile compounds generated in PTW-cured products, such as 3-methyl-butanol, hexanal and 2,3-octanedione, while six substances were lost, such as 2-pentylfuran, compared with those in the control. This study indicates that using PTW as a curing method can be a potential and effective way of producing dried pork meat products" |
| Keywords: | Animals Food Handling/methods Meat Products Plasma Gases/*chemistry Red Meat Salts/*chemistry Swine Volatile Organic Compounds/*chemistry Water/*chemistry; |
| Notes: | "MedlineLuo, Ji Yan, Wenjing Nasiru, Mustapha Muhammad Zhuang, Hong Zhou, Guanghong Zhang, Jianhao eng Research Support, Non-U.S. Gov't England 2019/09/26 Sci Rep. 2019 Sep 24; 9(1):13793. doi: 10.1038/s41598-019-50351-5" |
