Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage

Cold atmospheric plasma (CAP) is a novel non-thermal technology with significant potential for use in meat processing to prolong shelf life. The objective of the study was to evaluate the efficiency of CAP treatment on the natural microbiota and quality traits of pork stored for 8 days at 4 °C. CAP...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2024-04, Vol.13 (7), p.1015
Main Authors: Oliinychenko, Yelyzaveta K, Ekonomou, Sotirios I, Tiwari, Brijesh K, Stratakos, Alexandros Ch
Format: Article
Language:English
Subjects:
Acids
Analysis
antimicrobial effect
Bacteria
Cold
Cold storage
Ethylenediaminetetraacetic acid
food spoilage
Lipid peroxidation
Lipids
Meat
Meat processing
Meat quality
Microbiota
Microbiota (Symbiotic organisms)
Microorganisms
Nitric oxide
Nitrogen dioxide
non-thermal technologies
Oxidation
Piezoelectricity
Plasma
Pork
Pseudomonas
Refrigeration
Shelf life
Statistical analysis
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Cold atmospheric plasma (CAP) is a novel non-thermal technology with significant potential for use in meat processing to prolong shelf life. The objective of the study was to evaluate the efficiency of CAP treatment on the natural microbiota and quality traits of pork stored for 8 days at 4 °C. CAP treatment was applied by employing piezoelectric direct discharge technology to treat pork samples for 0, 3, 6, and 9 min. Reductions of approximately 0.8-1.7 log CFU/g were observed in total viable counts (TVC) and spp. levels for CAP treatments longer than 3 min, immediately after treatment. A storage study revealed that CAP-treated pork (>6 min) had significantly lower levels of TVC, spp., and throughout storage. Regarding quality traits, CAP application for longer than 3 min significantly increased water retention and yellowness and decreased meat redness compared to untreated pork. However, other parameters such as pH, tenderness, and lightness exhibited no statistically significant differences between untreated and CAP-treated pork. Lipid oxidation levels were higher only for the 9-min treatment compared to untreated pork. Our results revealed that CAP is a promising technology that can extend the microbiological shelf life of pork during refrigeration storage.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13071015