| Autor: |
Oliinychenko YK; School of Applied Sciences, College for Health, Science and Society, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK., Ekonomou SI; School of Applied Sciences, College for Health, Science and Society, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK., Tiwari BK; Department of Food Biosciences, Teagasc Food Research Centre, Teagasc, Ashtown, D15 DY05 Dublin, Ireland., Stratakos AC; School of Applied Sciences, College for Health, Science and Society, University of the West of England, Coldharbour Ln, Bristol BS16 1QY, UK. |
| Abstrakt: |
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 Pseudomonas 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, Pseudomonas spp., and Enterobacteriaceae 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. |
