Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage
There are several alternative technologies to nitrite use in meat products, including cold plasma. In this study, a cold-plasma-treated phosphate solution was added to smoked sausage, as a new ingredient. Subsequently, the color, texture, and flavor of the samples were analyzed. The results showed t...
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MDPI AG
2022-12-01
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| Series: | Bioengineering |
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| Online Access: | https://www.mdpi.com/2306-5354/9/12/794 |
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| author | Dejuan Meng Xinyu Yang Huan Liu Dequan Zhang Chengli Hou Zhenyu Wang |
| author_facet | Dejuan Meng Xinyu Yang Huan Liu Dequan Zhang Chengli Hou Zhenyu Wang |
| author_sort | Dejuan Meng |
| collection | DOAJ |
| description | There are several alternative technologies to nitrite use in meat products, including cold plasma. In this study, a cold-plasma-treated phosphate solution was added to smoked sausage, as a new ingredient. Subsequently, the color, texture, and flavor of the samples were analyzed. The results showed that, compared with nitrite (0.075 g/kg nitrite added to sausage), the addition of 30~90% nitrite and cold-plasma-treated phosphate solution had no significant effect on the <i>a</i>* value or the relative content of oxygenated myoglobin (<i>p</i> > 0.05). The amount of residual nitrite in the smoked sausage prepared with the addition of 30~70% nitrite and cold-plasma-treated phosphate solution was significantly lower than that of the nitrite-treated group. The addition of nitrite combined with cold-plasma-treated phosphate solution had no significant effects on the texture (hardness, springiness, cohesiveness, and resilience) or the sensory evaluation of the smoked sausage. A total of 69 volatile compounds were detected, and 20 of them had VIP (Variable Importance Plot) scores higher than one. In conclusion, cold plasma treatment represents a potential technology to partially substitute nitrite. This study provides new methods for the application of this nitrite substitute. |
| first_indexed | 2024-03-09T17:19:12Z |
| format | Article |
| id | doaj.art-6be761b26eb84164a801a01419b1a4d1 |
| institution | Directory Open Access Journal |
| issn | 2306-5354 |
| language | English |
| last_indexed | 2024-03-09T17:19:12Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Bioengineering |
| spelling | doaj.art-6be761b26eb84164a801a01419b1a4d12023-11-24T13:21:09ZengMDPI AGBioengineering2306-53542022-12-0191279410.3390/bioengineering9120794Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked SausageDejuan Meng0Xinyu Yang1Huan Liu2Dequan Zhang3Chengli Hou4Zhenyu Wang5Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaThere are several alternative technologies to nitrite use in meat products, including cold plasma. In this study, a cold-plasma-treated phosphate solution was added to smoked sausage, as a new ingredient. Subsequently, the color, texture, and flavor of the samples were analyzed. The results showed that, compared with nitrite (0.075 g/kg nitrite added to sausage), the addition of 30~90% nitrite and cold-plasma-treated phosphate solution had no significant effect on the <i>a</i>* value or the relative content of oxygenated myoglobin (<i>p</i> > 0.05). The amount of residual nitrite in the smoked sausage prepared with the addition of 30~70% nitrite and cold-plasma-treated phosphate solution was significantly lower than that of the nitrite-treated group. The addition of nitrite combined with cold-plasma-treated phosphate solution had no significant effects on the texture (hardness, springiness, cohesiveness, and resilience) or the sensory evaluation of the smoked sausage. A total of 69 volatile compounds were detected, and 20 of them had VIP (Variable Importance Plot) scores higher than one. In conclusion, cold plasma treatment represents a potential technology to partially substitute nitrite. This study provides new methods for the application of this nitrite substitute.https://www.mdpi.com/2306-5354/9/12/794cold plasmanitritesmoked sausage |
| spellingShingle | Dejuan Meng Xinyu Yang Huan Liu Dequan Zhang Chengli Hou Zhenyu Wang Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage Bioengineering cold plasma nitrite smoked sausage |
| title | Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage |
| title_full | Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage |
| title_fullStr | Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage |
| title_full_unstemmed | Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage |
| title_short | Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage |
| title_sort | effect of cold plasma treated phosphate solution to substitute partial nitrite on the color texture and flavor of smoked sausage |
| topic | cold plasma nitrite smoked sausage |
| url | https://www.mdpi.com/2306-5354/9/12/794 |
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