Abstract
Reducing or replacing sodium nitrite without compromising the sensory attributes of meat products has always been a focus of the meat industry. In this study, five treatments, CT (without nitrite and plasma treatment), NT (with nitrite treatment), PT15, PT30, and PT45 (without nitrite and with plasma treatment for 15, 30, and 45 min, respectively), were designed to investigate the effect of atmospheric nonthermal plasma treatment replacing nitrite on the sensory attributes of roasted lamb. Results showed that PT45 decreased the residual nitrite of roasted lamb by 30% compared with NT, and nitrite was not detected in the PT15 and PT30 samples. The inhibition effect of plasma treatment on the lipid oxidation reached values from 86.69% to 89.89% compared with NT. Compared with CT, the redness of plasma-treated samples was increased by 9.30% to 31.40%, and the redness of NT samples was increased by 30.87%. In addition, the volatile compounds (OAVs > 1) of the PT30 sample were higher than those of the NT sample. The overall sensory score of the PT30 sample was higher than that of the CT sample and was similar to that of the NT samples. In conclusion, the sensory attributes of roasted lamb were enhanced by plasma treatment, and the 30 min plasma treatment is recommended.
Highlights
Roasted meat, with its attractive colour, tenderness, and unique flavour, is popular with consumers worldwide
Nitrite was not detected in samples treated with plasma for 15 min (PT15) and 30 min (PT30)
This phenomenon was caused by the nitric oxide and other nitrogen oxides in plasma that can react with water molecules to generate nitrite [28,29]
Summary
With its attractive colour, tenderness, and unique flavour, is popular with consumers worldwide. It is usually made from raw meat cured with salt and other seasonings and roasted with charcoal or electric heat. Nitrite is usually applied to improve the colour, texture, and flavour of meat products; it inhibits lipid oxidation, protein oxidation, and the growth of aerobic and anaerobic microorganisms [1,2]. It is necessary to find an effective replacement for nitrite/nitrate or new technology in the industry to achieve the multiple functions that nitrite plays during curing
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