Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua. (January 2020)

• Record Type: Journal Article
• Authors: Inguglia, Elena S.; Oliveira, Márcia; Burgess, Catherine M.; Kerry, Joe P.; Tiwari, Brijesh K.
• Is Part Of: Innovative food science & emerging technologies. Volume 59(2019)
• Publication Date: 2020-01
• Subjects: Plasma treatment -- Nitrites -- Jerky -- Listeria innocua -- Meat quality; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2019.102276
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: The aim of this study was to evaluate the potential of plasma-activated brine (PAB) 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 ~18 h at 4 °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. PAB were generated by a plasma beam system operating at 20 kHz and supplied with air or nitrogen (N2 ) gas. Results showed significant higher levels ( p < .05) of nitrites in brines activated by air-plasma (90–184 ppm) compared to N2 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. Highlights: Brines generated by air-plasma showed levels of nitrite between 90 and 184 ppm. N2 - plasma did not increase the concentration of nitrites in the solution. Air- PAB treated jerky showed no differences in texture or lipid oxidation. Samples cured with air-plasma showed 0.5 log L. innocua inactivation in the brine. Samples cured with air-plasma showed 0.85 log L. innocua inactivation in the jerky.