Optimizing nitrite content in powders from plasma-activated egg whites for meat preservation using response surface methodology
LWT, cilt.208, 2024 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 208
- Basım Tarihi: 2024
- Doi Numarası: 10.1016/j.lwt.2024.116736
- Dergi Adı: LWT
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Anahtar Kelimeler: Plasma-induced modifications, Nitrite, Response surface methodology, Process optimization, Food preservation techniques, Powders from plasma-activated egg whites
- Atatürk Üniversitesi Adresli: Hayır
Özet
The study optimized the production of powders from two types of egg whites to be used as a nitrite source for meat curing, establishing a maximum utilization limit of 2%. The necessary quantity of nitrite was established through response surface methodology to guarantee its efficacy as a preservative agent and adherence to regulatory standards. High R2 values (0.9946 for hen, 0.9962 for ostrich) validated critical factors: plasma treatment time and distance, with minimal impact from drying temperature. Under specific experimental conditions (155.93 min, 16.84 cm, 41.10 °C), obtained nitrite concentration of 4000 mg kg⁻1 was confirmed through experiments. Stability tests showed that nitrite levels remained stable over four weeks under different conditions including vacuum and air-sealed packaging, as well as different temperatures (−18 °C, 4 °C, and 26 °C). Future research should investigate long-term stability, the formation of additional compounds, and the functional properties of powders to confirm their potential for food applications.