<abstract xmlns="http://www.w3.org/1999/xhtml">
<p>The effect of blood plasma powder (2.5, 5, and 7.5% w/w in water) activated using non-thermal atmospheric plasma (T1, T2, and T3, respectively) was investigated as a nitrite source in the production of restructured beef jerky. A group without a nitrite source (NC) and a group cured with 100 ppm of sodium nitrite (PC) were used as negative control and positive control groups, respectively. The nitrite content of the plasma-activated solutions was adjusted to match that of the positive control by calculating the required plasma treatment time, based on previous studies. The obtained results showed that addition of treated solutions with nonthermal plasma for a 70 min, at a level of 20% in relation to the meat, can have beneficial effects on nitrosylhemochrome content, redness, and TBARS values of restructured jerky. These effects were statistically comparable (p≥0.05) to sodium nitrite-cured samples. Furthermore, compared to the PC group, the T1, T2, and T3 treatments exhibited significantly lower water activity and higher protein content (p&lt;0.05). The T2 and T3 treatments also showed increased lightness and shear force values (p&lt;0.05) compared to the control groups (NC and PC). It should be noted that the T3 group had the highest (p&lt;0.05) residual nitrite content among all the samples. However, a sensory analysis is necessary to assess consumer acceptance with regard to differences in the odor profile of the treatments, according to the Principal Components Analysis (PCA).</p>
</abstract>

The effect of blood plasma powder (2.5, 5, and 7.5% w/w in water) activated using non-thermal atmospheric plasma (T1, T2, and T3, respectively) was investigated as a nitrite source in the production of restructured beef jerky. A group without a nitrite source (NC) and a group cured with 100 ppm of sodium nitrite (PC) were used as negative control and positive control groups, respectively. The nitrite content of the plasma-activated solutions was adjusted to match that of the positive control by calculating the required plasma treatment time, based on previous studies. The obtained results showed that addition of treated solutions with nonthermal plasma for a 70 min, at a level of 20% in relation to the meat, can have beneficial effects on nitrosylhemochrome content, redness, and TBARS values of restructured jerky. These effects were statistically comparable (p≥0.05) to sodium nitrite-cured samples. Furthermore, compared to the PC group, the T1, T2, and T3 treatments exhibited significantly lower water activity and higher protein content (p<0.05). The T2 and T3 treatments also showed increased lightness and shear force values (p<0.05) compared to the control groups (NC and PC). It should be noted that the T3 group had the highest (p<0.05) residual nitrite content among all the samples. However, a sensory analysis is necessary to assess consumer acceptance with regard to differences in the odor profile of the treatments, according to the Principal Components Analysis (PCA).

Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma

Department of Technique and Food Development, Institute of Human Nutrition Sciences

Department Department of Food Science and Technology, Faculty of Agriculture

Animal Science Papers and Reports

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The effect of blood plasma powder (2.5, 5, and 7.5% w/w in water) activated using non-thermal atmospheric plasma (T1, T2, and T3, respectively) was...

Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma

Publicado en línea: 26 oct 2023

Páginas: 195 - 218

Aceptado: 19 sept 2023

DOI: https://doi.org/10.2478/aspr-2023-0008

Palabras clave
beef jerky, restructured meat products, blood plasma, non-thermal plasma, nitrite

© 2023 Monika Marcinkowska-Lesiak et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma

Publicado en línea: 26 oct 2023

Páginas: 195 - 218

Aceptado: 19 sept 2023

DOI: https://doi.org/10.2478/aspr-2023-0008

Palabras clavebeef jerky, restructured meat products, blood plasma, non-thermal plasma, nitrite

© 2023 Monika Marcinkowska-Lesiak et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
beef jerky, restructured meat products, blood plasma, non-thermal plasma, nitrite