Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam. (February 2023)

• Record Type: Journal Article
• Authors: Hui, Teng; Fang, Zhengfeng; Ma, Qianli; Hamid, Nazimah; Li, Yanlei
• Is Part Of: Meat science. Volume 196(2023)
• Publication Date: 2023-02
• Subjects: Cold atmospheric plasma -- Curing -- E-nose -- Safety -- Superheated steam; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2022.109046
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The use of cold atmospheric plasma (CAP) is fast becoming an emerging curing technology in the meat industry. The aim of this study was to assess CAP-assisted curing of beef meat roasted by charcoal (CR) and superheated steam (SR) in terms of flavor quality and heterocyclic amines (HAs) using electronic nose, GC–MS and UPLC-MS-MS. The CAP-assisted curing increased redness value by 46% and 8% in SR and CR meat respectively. Although CAP-assisted curing had little influence on the odor profile of SR meat, it influenced the odor profile of CR meat. Lipid oxidation-derived off-flavors in CR meat were not significantly ( P > 0.05) changed after CAP treatment. However, these off-flavors were significantly ( P < 0.05) reduced in SR meat. In addition, CAP-assisted curing did not increase the HAs contents in SR meat. CAP-assisted curing of SR meat improved flavor and did not increase toxic risk of SR meat. Highlights: CAP-assisted curing increased the redness value of roasted beef meat. CAP-assisted curing had little influence on the odor of SR beef meat. CAP-assisted curing significantly changed the odor of CR beef meat. CAP-assisted curing decreased lipid oxidation-derived off-flavors of SR beef meat. CAP-assisted curing did not increase risk of heterocyclic amines in SR beef meat.