The results of this study suggest that the addition of egg whites during APP treatment may increase nitrite content in onion powders without increasing the mutagenic potential and its application in the meat processing could help to improve the quality of meat products. The meat curing using APP and egg whites could allow meat producers to produce high-quality meat products with various natural nitrite sources like nitrite-enriched onion instead of synthetic sodium nitrite. The onion powder produced through this approach could improve the emulsion stability and textural properties of meat products. It could also enhance the sensory quality of meat products, expressing redness similar to sodium nitrite-added meat, adding a consumer-friendly onion odor, and reducing unpleasant warmed-over flavor.
Consequently, the addition of egg whites during APP treatment on onions and the application of its powder may be an effective way to replace synthetic sodium nitrite in meat products and various processed foods.
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Summary in Korean
대기압 플라즈마와 난백을 활용한 양파 분말 내 천연 아질산 증진방안 및 육제품에의 적용
김지원 서울대학교 대학원 농생명공학부 동물생명공학전공
본 연구에서는 아질산 및 질산을 거의 함유하지 않은 양파를 난백과 함 께 대기압 플라즈마 처리해 천연 아질산 소재로 가공하고, 이를 실제 육가 공품 제조에 적용하여 해당 소재의 아질산염 대체 가능성을 확인하고자 한 다. 실험은 다음과 같이 세 단계로 나누어 진행되었다. (1) 생양파를 플라 즈마 처리하여 천연 아질산 소재를 생산하는 과정에서 pH 완충효과가 있는 난백의 첨가를 통한 아질산 생성효율의 증진 여부를 확인하였고, (2) 생산 한 아질산 소재의 저장성 및 산업적 활용 가능성을 확보하기 위해 분말 형 태로 가공한 후 그 특성을 조사하였으며, (3) 최종적으로, 이를 실제 육가 공품 염지에 적용하여 가공된 분말의 아질산염 대체 가능성을 확인하였다.
실험 1의 결과, 중량 대비 30% 수준의 난백을 첨가한 양파에서 플라즈 마 처리에 의한 pH 저하가 효과적으로 지연됨에 따라 총 플라즈마 처리시
간이 증가되었고, 측정된 잔류 아질산 함량 또한 양파만 단독으로 플라즈마
획득한 것으로 나타났다. 결론적으로, 난백과 함께 플라즈마 처리한 양파 분말은 유화형 소시지에서 아질산염을 첨가하는 것과 유사한 효과를 보일 뿐 아니라, 소시지의 유화 안정성 및 풍미를 향상할 수 있어 산업에서 고품 질의 육가공품 제조를 위한 천연 아질산 농축 소재로써 활용될 수 있을 것 으로 사료된다.