Effects of combined chlorogenic acid and cold plasma on the colour and flavour of roasted mutton patties

Abstract

SummaryPolyphenol addition and cold plasma (CP) treatment are both potential technologies in the meat industry. In this study, six treatments, control (without chlorogenic acid and plasma treatment), CA (with only chlorogenic acid addition), CA‐CP‐15, CA‐CP‐30, CA‐CP‐45 and CA‐CP‐60 (cold plasma treated chlorogenic acid solution for 15, 30, 45 and 60 min), were used to investigate the effect of cold plasma treated chlorogenic acid solution on the quality of roasted mutton. The results showed that the redness (a*) of CA‐CP‐15 was increased by 40.7% compared to the control group. The synergistic treatment promoted the unfolding of α‐helix and formation of β‐fold in the roasted meat proteins, resulting in a 34.09% decrease in the shear force value of CA‐CP‐15 and differences in muscle fibre structure among the treatment groups. The significantly enhanced free radical scavenging capacity resulted in a 39.19–64.84% inhibition of lipid oxidation. Furthermore, the odour activity values indicated that thirteen volatile components such as 1‐Octen‐3‐ol, Hexanal, 2‐ethyl‐3,5‐dimethyl‐pyrazine and 2‐pentyl‐Furan could be considered as characteristic flavour compounds of roasted mutton. In conclusion, cold plasma treatment improved the quality of roasted mutton patties. This study provides a new idea for the application of cold plasma in meat processing.