Effect of Cold-Plasma-Treated Phosphate Solution to Substitute Partial Nitrite on the Color, Texture, and Flavor of Smoked Sausage

文献类型： 外文期刊

第一作者： Meng, Dejuan

作者： Meng, Dejuan;Yang, Xinyu;Liu, Huan;Zhang, Dequan;Hou, Chengli;Wang, Zhenyu;Meng, Dejuan;Yang, Xinyu;Liu, Huan;Zhang, Dequan;Hou, Chengli;Wang, Zhenyu

作者机构：

期刊名称：BIOENGINEERING-BASEL （ 影响因子：5.046； ）

ISSN：

年卷期： 2022 年 9 卷 12 期

页码：

收录情况： SCI

摘要： 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 similar to 90% nitrite and cold-plasma-treated phosphate solution had no significant effect on the a* value or the relative content of oxygenated myoglobin (p > 0.05). The amount of residual nitrite in the smoked sausage prepared with the addition of 30 similar to 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.

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