Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation
| Autor: | Turid Rustad, Janna Cropotova, Nigel P. Brunton, Sabine M. Harrison, Brijesh K. Tiwari, Juan M. Pérez-Andrés, Patrick J. Cullen |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Health (social science) Thiobarbituric acid oxidation Plant Science cold atmospheric plasma lcsh:Chemical technology 01 natural sciences Health Professions (miscellaneous) Microbiology Peroxide Article lipids chemistry.chemical_compound 0404 agricultural biotechnology Lipid oxidation 010608 biotechnology TBARS Medicine and Health Sciences Food microbiology lcsh:TP1-1185 Food science Cholesterol food and beverages cholesterol 04 agricultural and veterinary sciences 040401 food science chemistry Lipid content Food quality Food Science |
| Zdroj: | Foods Foods, Vol 9, Iss 1786, p 1786 (2020) Articles Volume 9 Issue 12 |
| ISSN: | 2304-8158 |
| Popis: | Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products. © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/) |
| Databáze: | OpenAIRE |
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