Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma

摘要

We investigated the applicability of atmospheric pressure plasma (APP) as an alternative to sodium nitrite in pork jerky manufacturing. Pork slices were marinated in brine with no sodium nitrite at 4 degrees C for 16 h and treated by APP for 0, 20, 40, and 60 min, respectively. The sample marinated in the brine with sodium nitrite (100 ppm) was also prepared. Then, all samples were dried. As APP treatment time increased, the a* value (redness), nitrosoheme pigment content, and residual nitrite content increased, while lipid oxidation decreased (all P 0.05). Similar quality properties, particularly color, were observed in jerky applied by APP for 40 min compared to jerky made with sodium nitrite. After inoculation of marinated pork with Staphylococcus aureus or Bacillus cereus, the amounts of both pathogens in jerky applied by APP for 40 and 60 min were significantly lower than in jerky made with sodium nitrite. Consequently, APP can be applied for manufacturing potentially safer pork jerky without added sodium nitrite.