Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment

Abstract

This study investigated the influence of direct atmospheric pressure plasma (APP) treatment on nitrite levels and physiochemical quality of meat batter during the mixing process. A compact APP system was developed for installation on top of a food mixer. Meat batter composed of pork, water and sodium Chloride (80:20:1, w/w/w) was treated with APP during mixing. Plasma treatment gradually increased the temperature of meat batter over 60 min from 0.2 degrees C to 20 degrees C. Total aerobic bacterial count of meat batter was not influenced by plasma treatment for 30 min (p > 0.05). The nitrite level in meat batter increased steadily with increasing plasma treatment duration (p < 0.05), reaching 65.96 ppm at 30 min. Consequently, the CIE a*- and b*-values of cooked meat batter gradually increased and decreased, respectively, as the time of plasma treatment increased. According to the results, direct APP treatment can replace nitrite addition in cured meat processing. (C) 2016 Elsevier Ltd. All rights reserved.