Effect of cold plasma generated with different gas mixtures on safety, quality and nutritional aspects of fresh sea bream fillets
Publication details
Journal : Innovative Food Science & Emerging Technologies , vol. 89 , p. 1–9 , 2023
International Standard Numbers
:
Printed
:
1466-8564
Electronic
:
1878-5522
Publication type : Academic article
Links
:
DOI
:
doi.org/10.1016/j.ifset.2023.1...
ARKIV
:
hdl.handle.net/11250/3089324
Research areas
Quality and measurement methods
Food processing technologies
Shelf life and food safety
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
Cold atmospheric plasma (CAP) is a non-thermal technology, successfully used to decontaminate and extend the shelf-life of various foods. However, since CAP is highly oxidative, it can cause quality deterioration in sensitive matrices, such as fish products. This research aimed to evaluate the effect of CAP treatment with a surface dielectric barrier discharge (SDBD) with different gas mixtures (80% Ar/20% O2, or 80% N2/20% O2) on the decontamination of inoculated pathogens (E.coli and L.innocua; log 4 CFU/g inoculum) and endogenous spoilage microbiota and on the main quality indices of seabream (Spaurus aurata) fillets. For selected appropriate treatments, the impact on the nutritional value of the products was investigated through in vitro digestion, bioaccessibility of fatty acids and the degree of protein hydrolysis. The use of CAP resulted in a decrease in the bacterial load in the fresh sea bream fillets up to 1 log CFU/g obtained with Ar/O2 gas mixture for 20 min, affected by the treatment duration, but not by the gas mixture. Although a slight increase in lipid oxidation was observed (from 0.5 mg MDA/kg to a maximum of 4 mg MDA/kg), the digestibility of the products was not affected.