Alternative Technology for Sodium Nitrite: Effect of Atmospheric Pressure Plasma on Manufacturing of Pork Jerky

H.I. Yong; S.H. Lee; S.Y. Kim; J.Y. An; C. Jo

Alternative Technology for Sodium Nitrite: Effect of Atmospheric Pressure Plasma on Manufacturing of Pork Jerky

In: 63rd International Congress of Meat Science and Technology

Authors:

H.I. Yong

H.I. Yong Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

Search for other papers by H.I. Yong in
Current site
Google Scholar
PubMed

S.H. Lee

S.H. Lee Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

Search for other papers by S.H. Lee in
Current site
Google Scholar
PubMed

S.Y. Kim

S.Y. Kim Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

Search for other papers by S.Y. Kim in
Current site
Google Scholar
PubMed

J.Y. An

J.Y. An Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

Search for other papers by J.Y. An in
Current site
Google Scholar
PubMed

, and

C. Jo

C. Jo Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea; cheorun@snu.ac.kr

Search for other papers by C. Jo in
Current site
Google Scholar
PubMed

Type:: Chapter

Pages:: 560–561

DOI:: https://doi.org/10.3920/9789086868605_248

Purchase instant access (PDF download and unlimited online access):

€42.00€35.00 excl. VAT

Add to Cart

Redeem Access Token

The objective of this study was to evaluate the effect of atmospheric pressure plasma (APP) on pork jerky as an alternative method for sodium nitrite addition. Pork slices were marinated with brines added with or without sodium nitrite. The brines consisted of 10% water, 0.15% salt, and 0.03% ascorbic acid (w/w). The cured pork without sodium nitrite was exposed by APP for 0, 20, 40, and 60 min, respectively. All groups were dried to produce pork jerky. In general, a* value, nitroso-heme pigments, and residual nitrite content of pork jerky were significantly increased as increasing of APP treatment time. Compared to jerky added with sodium nitrite, jerky treated with APP for 40 and 60 min showed similar (P>0.05) and significantly higher values in a* and nitroso-heme pigments, respectively. Moreover, pork slices treated with sodium nitrite had similar value (P>0.05) in residual nitrite compared to group treated with APP for 60 min. In conclusion, APP could be used effectively as an alternative to sodium nitrite in cured pork jerky due to similar values in a*, nitroso-heme pigment, and residual nitrite.

Citation Info

Save
Cite
Email this content

Share link with colleague or librarian

You can email a link to this page to a colleague or librarian:
Email this content
or copy the link directly:

https://brill.edhh.ma/abstract/book/9789086868605/BP000248.xml
The link was not copied. Your current browser may not support copying via this button.

Link copied successfully

Collapse
Expand

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

Metrics

	All Time	Past 365 days	Past 30 Days
Abstract Views	240	78	19
Full Text Views	8	2	0
PDF Views & Downloads	4	2	0

African Studies	Education	Media Studies
American Studies	History	Middle East and Islamic Studies
Ancient Near East and Egypt	Human Rights and Humanitarian Law	Musicology
Art History	International Law	Philosophy
Asian Studies	International Relations	Religious Studies
Biblical Studies	Jewish Studies	Slavic and Eurasian Studies
Biology	Languages and Linguistics	Social Sciences
Book History and Cartography	Life Sciences	Theology and World Christianity
Classical Studies	Literature and Cultural Studies

Subjects

Authors

Open Access

Product Information

Company

Contact

Alternative Technology for Sodium Nitrite: Effect of Atmospheric Pressure Plasma on Manufacturing of Pork Jerky

Citation Info

Share link with colleague or librarian

63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

Table of Contents

Metrics

Metrics