TY  - JOUR
AU  - LUO, Ji
AU  - DAI, Zhaoqi
AU  - ZHAO, Hang
AU  - ZHANG, Jianhao
PY  - 2022
TI  - Effect of Plasma-Activated Water Curing on Biogenic Amine Content and Sensory Quality of Air-Dried Pork Tenderloin
JO  - Food Science
SN  - 1002-6630
SP  - 361
EP  - 368
VL  - 43
IS  - 22
AB  - In this study, the effect of treatment with plasma-activated water (PAW) on the biogenic amine content and sensory quality of air-dried pork tenderloin was investigated with the aim of exploring the feasibility of applying cold plasma technology in dried meat products. PAW was prepared using a dielectric barrier discharge (DBD) system at voltages of 50, 60 and 70 kV. Dried meat products were prepared by curing pork tenderloin with NaCl dissolved in PAW or pure water, followed by drying and maturation. The pH, nitrite residue and biogenic amine content of the products were analyzed. The flavor composition was studied using an electronic nose combined with principal component analysis (PCA) and loading analysis (LA). Finally, sensory evaluation was carried out. The results showed that (1) the amount of residual nitrite in the 50, 60 and 70 kV treatment groups were 8.12, 10.11 and 15.24 mg/kg, respectively, which were all lower than the national maximum allowable limit; (2) PAW treatment significantly inhibited the formation of biogenic amines in products, at 50, 60 and 70 kV voltages decreasing cadaverine content by 8.21%, 11.29% and 19.49% and spermine content by 9.64%, 16.54% and 27.56%, respectively (P < 0.05); (3) electronic nose analysis showed that the overall flavor difference between the PAW and control groups was not significant; and (4) sensory evaluation results showed that there was no significant difference in the flavor, taste, texture or acceptability between the PAW and control groups, while high-intensity PAW treatment could impart a better color to products.
UR  - https://doi.org/10.7506/spkx1002-6630-20220107-052
DO  - 10.7506/spkx1002-6630-20220107-052