FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (11): 233-238.doi: 10.7506/spkx1002-6630-20191026-292

• Reviews • Previous Articles     Next Articles

Recent Advances in Nitrite Replacement by Cold Plasma Technology in Meat Products

NI Sisi, FAN Lihua, LIAO Xinyu, SHEN Mofei, LIU Donghong, DING Tian   

  1. (1. National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Provincial Key Laboratory for Agro-food Processing, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China;3. Ningbo Research Institute, Zhejiang University, Ningbo 315100, China)
  • Online:2020-06-15 Published:2020-06-22

Abstract: Cold plasma is a new non-thermal processing technology that has been applied in many fields of the food industry. Reactive nitrogen species produced by cold plasma can increase the content of nitrite when used to treat meat products, thus replacing the direct addition of nitrite in the production process. In this article, the mechanism of action and application of cold plasma as a nitrite substitute in meat products, and a comparison between cold plasma and other substitutes of its type. Moreover, future application directions of cold plasma are presented.

Key words: nitrite, cold plasma, meat products

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