NITRITE SUBSTITUTE COMPRISING MIXTURE OF PLASMA-TREATED VEGETABLE AND EGG WHITE

Abstract

Provided are a nitrite substitute including a mixture of plasma-treated vegetables and egg white, a food including the nitrite substitute, and a method of preparing a food, the method including mixing the nitrite substitute with raw materials of a food to prepare a food emulsion. Foods having added thereto the nitrite substitute may exhibit colors and effects similar to those in conventional foods without an unpleasant taste.

Claims

1. A nitrite substitute comprising a mixture of plasma-treated vegetables and egg white.

2. The nitrite substitute of claim 1, wherein a weight ratio of vegetables and egg white in the mixture is in a range of about 10:1 to about 1:1.

3. The nitrite substitute of claim 1, wherein a strength of the plasma treatment is in a range of about 0.1 W to about 5 W.

4. The nitrite substitute of claim 1, wherein the plasma treatment is performed for about 10 minutes to about 100 minutes.

5. The nitrite substitute of claim 1, wherein the plasma treatment is performed until a pH is in a range of about 5 to about 6.

6. A food comprising the nitrite substitute of claim 1.

7. The food of claim 6, wherein an amount of the nitrite substitute based on a weight of the food is in a range of about 1 weight % to about 15 weight %.

8. The food of claim 6, wherein the food is synthetic-nitrite-free food.

9. The food of claim 6, wherein the food comprises processed meat products, packaged meat, processed fish products, and processed seafood products.

10. A method of preparing a food, the method comprising mixing the nitrite substitute of claim 1 with raw materials of a food to prepare a food emulsion.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0032] FIG. 1 shows pH changes of an onion treatment group and an onion+egg white treatment group according to plasma treatment;

[0033] FIG. 2 shows pH change of a garlic treatment group and a garlic+egg white treatment group according to plasma treatment;

[0034] FIG. 3 shows residual nitrite content change of an onion treatment group and an onion+egg white treatment group according to plasma treatment;

[0035] FIG. 4 shows residual nitrite content change of a garlic treatment group and a garlic+egg white treatment group both treated according to plasma treatment;

[0036] FIGS. 5 and 6 show the results of comparing residual nitrite contents after pulverizing each of the treatment groups;

[0037] FIG. 7 shows the result of comparing residual nitrite contents in final food products;

[0038] FIG. 8 shows the result of comparing degrees of redness of final food products; and

[0039] FIG. 9 shows a visual comparison of cross-sectional views of final food products.

MODE OF DISCLOSURE

[0040] Hereinafter, the present disclosure will be described in detail with reference to examples. However, the examples are only provided for illustrative purposes, but not to limit the scope of the present invention.

[0041] All experiments were repeated 3 times, and the analysis on the experimental results was performed by a one-way ANOVA variance analysis according togeneral linear model procedure of the SAS program (Version 9.4, SAS Institute Inc., NC, USA). Significance test (P<0.05) between the measured mean values was performed by a statistical analysis using a Tukey's multiple test, and the results were expressed as mean values and standard errors.

PREPARATION EXAMPLE

[0042] 1. Preparation of Mixture of Plasma-Treated Onion, Garlic, and Egg White

[0043] After removing the skin, onions were washed with water and ground in a mixer to be used as a sample. After separating egg white from egg yolk in eggs, and the egg white was filtered once through a sieve to prepare two plasma treatment groups. One of the two plasma treatment groups was plasma-treated with only onions to prepare an onion treatment group, and the other sample was added with 30% by weight of egg white based on the weight of onion to prepare an onion and egg white treatment group. Each of the groups was plasma-treated at room temperature until the pH reached 5.5, where a conversion rate of the nitrite ions was less than 1%.

[0044] The above process was repeated for garlic to prepare a garlic treatment group and a garlic+egg white treatment group.

[0045] Each of the plasma treatment groups was lyophilized and pulverized to obtain a nitrite substitute to be used as a raw material of pork sausages. The nitrite substitute was stored in a vacuum-packed state at −20° C. in a dark room.

[0046] 2. Preparation of Food

[0047] Pig hind leg and backfat of domestic refrigerated pork were each pulverized and used as food raw materials. While cutting 60 g of raw meat using a silent cutter (C4W, Sirman, Padova, Italy), 1.2 g of salt, 0.2 g of phosphate, and 0.02 g of ascorbic acid together with 20 g of fat and 20 g of ice water were added to prepare a sausage emulsion. Additionally, 3.1 g of the onion or garlic treatment group, which is a powdered nitrite substitute, or 3.1 g of the powdered onion or garlic+egg white treatment group were added to the sausage emulsion, and the resultant was filled in a collagen casing (25-mm diameter; NDX, Viscofan, Ceske Budejovice, Czech Republic). The prepared food emulsion was heated in a constant-temperature water bath until the core temperature reached 72° C. to be completed as a food.

[0048] A food prepared without adding anything was referred to as a negative control, and a food prepared by adding a synthetic nitrite was referred to as a positive control.

Experiment Example 1

Verification of pH of Plasma Treatment Group

[0049] In order to verify a pH of the plasma treatment group, the pH was measured as follows.

[0050] The pH measurement was performed by adding 9 mL of distilled water to 1 g of the sample and homogenizing the mixture at 9,600 rpm for 20 seconds using a homogenizer (T25 digital ULTRA-TURRAX®, Ika Co., Staufen, Germany), followed by filtration of the resultant, and a pH of the filtrate was measured using a pH meter (Seven 2Go, Mettler-Toledo Inc., Schwerzenbach, Switzerland).

[0051] As shown in FIG. 1, the pHs of the onion treatment group and the onion and egg white treatment group before the plasma treatment were 6.08 and 7.25, respectively, and the pHs decreased as the plasma treatment time increased. This is because when plasma is generated in the presence of moisture, active nitrogen species derived from the air react with water molecules and thus produce nitrite ions, thereby decreasing the pH. According to FIG. 1, the total plasma treatment time elapsed until the final pH reaches 5.5, which is the point at which a conversion ratio of nitrite ions to nitrate ions becomes 1% or less, is 20 minutes in the onion treatment group and 83.3 minutes in the onion+egg white treatment group, and it is deemed as due to the improvement of the pH buffering capacity caused by protein in the egg white.

[0052] As shown in FIG. 2, the pHs of the garlic treatment group and the garlic+egg white treatment group before the plasma treatment were 6.39 and 7.54, respectively, and which showed a tendency of decreasing the pHs according to the increase in the plasma treatment time as the same in the onion groups. The time for the pH of the garlic and garlic+egg white treatment groups reached 5.5 was confirmed as 20 minutes for the garlic treatment group and 102.5 minutes for the garlic+egg white treatment group.

Experiment Example 2

Verification of Residual Nitrite Amount of Plasma Treatment Group

[0053] In order to verify amounts of residual nitrite in the plasma treatment groups, the residual nitrite amounts were measured as follows.

[0054] After homogenizing 1 g of sample and 30 mL of distilled water (T25 digital ULTRA-TURRAX®, Ika Co.), the resultant was heated in a constant-temperature water bath at 80° C. for 20 minutes. The heated sample was cooled at room temperature for 30 minutes, and centrifuged for 5 minutes at 300×g (UNION 32R, Hanil Science Industrial,Co., Ltd., Incheon, Korea). The centrifuged sample was filtered in a 50 mL volumetric flask using a filter paper (No. 4, Whatman PLC., Kent, UK), and distilled water was added thereto to prepare a test solution. 10 mL of the test solution was taken and mixed with 2.5 mL of sulfanilamide solution to prepare a mixture, and then 2.5 mL of naphthyl ethylenediamine solution and distilled water were added to the mixture until the total volume was 50 ml and allowed for the color-development. Thereafter, the mixture was remained for 20 minutes and then absorbance of the resultant was measured at 540 nm, and a residual nitrite amount was calculated according to the calibration curve of the standard solution prepared in advance.

[0055] As shown in FIG. 3, the residual nitrite amounts of the onion treatment group and the onion+egg white treatment group before the atmospheric pressure plasma treatment were 7.10 ppm and 6.11 ppm, respectively, and the residual nitrite amounts of the treatment groups after completion of the plasma treatment were 110.88 ppm and 403.74 ppm, respectively. The difference in the nitrite amount between the treatment groups was due to the increase in the amount of nitrite ions produced as the total plasma treatment time increased in the egg white-added group.

[0056] As shown in FIG. 4, the garlic treatment group and the garlic+egg white treatment group had a tendency of increasing the residual nitrite amounts as the plasma treatment time increased. The residual nitrite amounts of the garlic treatment group and the garlic+egg white treatment group before the plasma treatment were 13 ppm and 11 ppm, respectively, and the residual nitrite amounts of the treatment groups after completion of the plasma treatment reached 80 ppm and 360 ppm, respectively.

Experiment Example 3

Verification of Residual Nitrite Amount of Powdered Plasma Treatment Groups after Lyophilization

[0057] Residual nitrite amounts of the powdered plasma treatment groups after lyophilization were measured in the same manner as in Experiment Example 2 to verify the amounts.

[0058] As shown in FIG. 5, a residual nitrite amount of the onion group not treated with plasma was 10.71 ppm, which was the lowest nitrite amount of among those of all the treated groups. The nitrite amounts of the onion treatment group and the onion+egg white treatment group were 447.19 ppm and 2692.92 ppm, respectively, where the nitrite amount of the onion+egg white treatment group was 6 times or higher than that of the onion treatment group not added with egg white.

[0059] As shown in FIG. 6, the residual nitrite amount in the garlic group before the plasma treatment was 35.1 ppm, and the residual nitrite amounts of the garlic treatment group and the garlic+egg white treatment group were increased to 395.91 ppm and 3250.08 ppm, respectively, as significantly increased compared to that of the control.

Experiment Example 4

Verification of Residual Nitrite Amount of Food

[0060] Residual nitrite amounts of the completed foods were measured in the same manner as in Experiment Example 2 to verify the amounts. The residual nitrite amounts were measured from the negative control of Preparation Example, a food added with the onion treatment group, a food added with the onion+egg white treatment group, and a positive group.

[0061] As shown in FIG. 7, the residual nitrite amount of the positive group appeared to be as significantly high as about 83.77 ppm, and the residual nitrite amount of the food added with the onion+egg white treatment group was 77.10 ppm, which was slightly lower than that of the positive control. The residual nitrite amounts of the food added with the onion treatment group and the negative control were 35.70 ppm and 7.80 ppm, respectively, which were significantly lower than those of two following sausages.

Experiment Example 5

Verification of Chromaticity of Food

[0062] In order to verify chromaticity of the completed foods, the color degree was measured as follows.

[0063] A surface of the central part of a cross-section of the completed sausage was measured using a spectrophotometer (CM-5, Konica Minolta Sensing Inc., Osaka, Japan), and after standardizing with a standard blackboard and a standard whiteboard, lightness (L*-value), redness (a*-value), and yellowness (b*-value) were measured.

[0064] As shown in FIG. 8, the food added with the onion+egg white treatment group exhibited significantly high redness as compared to foods added with all other treatment groups, which was followed by the positive control, the food added with the onion treatment group, and the negative group in terms of exhibiting high degree of redness in the stated order.

[0065] Also, as shown in FIG. 9, it could be confirmed with the naked eye that the food added with the onion+egg white treatment group showed a darker color of salted meat as compared to the food added with the onion treatment group. Referring to FIGS. 8 and 9, it was confirmed that when egg white, which is a natural pH buffer material, is added to onion with a plasma treatment powder in preparation of food as a nitrite substitute, the color development of the food was at a level similar to that of a dyed meat color added with a synthetic nitrite.

Experiment Example 6

Verification of Organoleptic Properties of Food

[0066] The results of evaluating organoleptic properties such as appearance and flavors of the foods are shown in Table 1. In regard of the redness, it was evaluated that the positive group and the food added with the onion+egg white treatment group were most red, and there was no significant difference between the two foods. In this regard, it may be confirmed that when the onion+egg white powder is used with the plasma treatment, the salted meat color of sausage is expressed at the level of the positive control.

TABLE-US-00001 TABLE 1 Positive Onion + egg Control control Onion white SEM.sup.2 Appearance characteristics Color (redness) 3.73.sup.b 6.45.sup.a 3.63.sup.b 6.23.sup.a 0.084 Firmness 5.30  5.13  4.17.sup.  5.37.sup.  0.330 Flavor characteristics Warmed-over 3.60.sup.a .sup. 2.60.sup.ab 2.40.sup.b 2.00.sup.b 0.224 flavor Onion flavor 1.27.sup.c 1.83.sup.c 5.81.sup.a 4.77.sup.b 0.196 Egg flavor 1.83  2.27  1.93.sup.  1.97.sup.  0.267

[0067] Sausages were scored within 9 points: Redness (1: light gray, 9: red), Gloss (1: no gloss, 9: glossy), Hardness (1: soft, 9: hard), Warmed-over flavor (1: weak, 9: strong), Onion flavor and egg flavor (1: weak 9: strong).sup.2 Standard error of the sample mean distribution: n=12.sup.a-c Different letters in the same line denote significant differences (P<0.05).

[0068] As a result of the flavor evaluation, it was confirmed that not only the control and positive control had relatively strong warmed-over flavor but foods added with the onion treated group and foods added with the onion+egg white treated group also had onion flavor. In this regard, when a nitrite substitute including an onion+egg white powder is used, it is expected that the nitrite substituted may replace a synthetic nitrite and exhibit effects such as expressing meat color and suppressing rancidity, and thus may be familiar to domestic consumers who prefer onion flavor. There was no off-flavor such as egg odor.