Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua

摘要

The aim of this study was to evaluate the potential of plasma-activated brine (PAR) as a nitrite source for the curing of beef jerky. The effects of PAB on quality parameters and on the microbial reduction of inoculated L. innocua were monitored. Beef slices were cured for similar to 18 hat 4 degrees C in brine solutions containing 0, 100 or 150 ppm of sodium nitrite, 150 ppm of sodium chloride (NaCl) and 100 ppm of sugar and subjected to plasma treatment. PAR were generated by a plasma beam system operating at 20 kHz and supplied with air or nitrogen (N-2) gas. Results showed significant higher levels (p < .05) of nitrites in brines activated by air-plasma (90-184 ppm) compared to N-2 gas (3-17 ppm). No significant differences were found in the texture and lipid oxidation levels of samples cured in PAB compared to standard curing. However, a significant higher a* value (6.45 +/- 0.50, p < .001) was observed in samples cured in PAB. Significant reductions (p < .01) of 0.5 log CFU/mL in the population of L. innocua were observed in the brines and of 0.85 log CFU/g reduction in the jerky when cured in PAB. These results showed that plasma-curing could supply a suitable source of nitrite for meat products and, further optimisation of the technology could have applications for meat decontamination.