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Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham

DC Field Value Language
dc.contributor.authorJo, Kyung-
dc.contributor.authorLee, Seonmin-
dc.contributor.authorJo, Cheorun-
dc.contributor.authorJeon, Hee Joon-
dc.contributor.authorChoe, Jun Ho-
dc.contributor.authorChoi, Yun-Sang-
dc.contributor.authorJung, Samooel-
dc.date.accessioned2024-08-08T01:25:58Z-
dc.date.available2024-08-08T01:25:58Z-
dc.date.created2020-06-12-
dc.date.created2020-06-12-
dc.date.issued2020-08-
dc.identifier.citationMeat Science, Vol.166, p. 108151-
dc.identifier.issn0309-1740-
dc.identifier.urihttps://hdl.handle.net/10371/205944-
dc.description.abstractThe utility of plasma-treated winter mushroom powder (PWMP) as an alternative to synthetic nitrite and phosphate in ground ham was evaluated. Treatment of atmospheric non-thermal plasma generated nitrite in winter mushroom homogenate, and PWMP contained 4.87 g/kg of nitrite. Canned ground ham samples without nitrite and phosphate (NC), with sodium nitrite and sodium pyrophosphate (PC), and with PWMP (PWM) were manufactured, sterilized (F-0 > 4), and stored under accelerated conditions (40 degrees C) for 30 days. The nitrosylhemochrome content and color of PWM were similar to those of PC, without differences in the thiobarbituric acid reactive substances (TBARS) value. The proportion of jelly and melted fat exuded from ground hams in PWM exceeded that in PC but was lower than that in NC (P <.05). Therefore, PWMP can successfully replace synthetic nitrite, but it is an insufficient substitute for phosphate in ground ham.-
dc.language영어-
dc.publisherElsevier BV-
dc.titleUtility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham-
dc.typeArticle-
dc.identifier.doi10.1016/j.meatsci.2020.108151-
dc.citation.journaltitleMeat Science-
dc.identifier.wosid000535862900012-
dc.identifier.scopusid2-s2.0-85083300990-
dc.citation.startpage108151-
dc.citation.volume166-
dc.description.isOpenAccessN-
dc.contributor.affiliatedAuthorJo, Cheorun-
dc.type.docTypeArticle-
dc.description.journalClass1-
dc.subject.keywordPlusPRESSURE PLASMA-
dc.subject.keywordPlusQUALITY CHARACTERISTICS-
dc.subject.keywordPlusLIPID OXIDATION-
dc.subject.keywordPlusINTERNAL COLOR-
dc.subject.keywordPlusSODIUM-NITRITE-
dc.subject.keywordPlusMEAT-
dc.subject.keywordPlusPROTEIN-
dc.subject.keywordPlusPH-
dc.subject.keywordPlusERGOTHIONEINE-
dc.subject.keywordPlusPOWDER-
dc.subject.keywordAuthorAtmospheric non-thermal plasma-
dc.subject.keywordAuthorNitrite-
dc.subject.keywordAuthorPhosphate-
dc.subject.keywordAuthorWinter mushroom-
dc.subject.keywordAuthorGround ham-
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  • College of Agriculture and Life Sciences
  • Department of Agricultural Biotechnology
Research Area Analysis, evaluation, and development of quality and process of animal-origin foods, Development of non-thermal process for improvement of safety of animal-origin foods, Understanding of muscle biology and cultured muscle production

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