Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi
| Autor: | Yi-Ming Huang, Wei-Chih Chang, Chuan-Liang Hsu |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0303 health sciences
Color quality 030309 nutrition & dietetics Chemistry Norovirus Atmospheric-pressure plasma Plasma treatment 04 agricultural and veterinary sciences medicine.disease_cause 040401 food science 03 medical and health sciences 0404 agricultural biotechnology Atmospheric Pressure Seafood Salmon TBARS medicine Fish Animals Humans Food science Food Science |
| Zdroj: | Food research international (Ottawa, Ont.). 141 |
| ISSN: | 1873-7145 |
| Popis: | This study investigated atmospheric pressure plasma (APP) jet, an emerging novel non-thermal technology, for the inactivation of human norovirus (NoV) on salmon sashimi. The influences of the non-thermal plasma on quality attributes of sashimi were also evaluated. Air, O2, and N2 (15 L/min) were used to produce the plasma jets. N2 plasma treatment for 12 min reduced NoV viral load (VL) (initial inoculums of 2.7 × 104 copies/g) by 2.17 × 104 copies/g, while air-based or O2-based plasma treatment for 9–12 min could reduce the VL to undetectable levels (below 100 copies/g). Under the same operating condition, the air-based or O2-based plasma treatment might increase slightly TBARS values in sashimi, yet the values (far below 1.0 mg MDA/kg) were within acceptable level for sashimi made with salmon fishes. The APP jets (APPJ) treatments could also retain the pH of sashimi at normal levels (6.29 ~ 6.02) to maintain the quality of salmon sashimi, the color quality of which was not affected evidently. The plasma-induced hardness and springiness changes in salmon sashimi were substantially low. These results suggested APPJ could be implemented as technology for inactivation of food-borne viruses and exhibited a high potential for application in fish sashimi processing, retaining product quality as well. |
| Databáze: | OpenAIRE |
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