NDLI: Effect of low-pressure cold plasma on surface microflora of meat and quality attributes

Content Provider	Springer Nature Link
Author	Ulbin Figlewicz, Natalia Brychcy, Ewa Jarmoluk, Andrzej
Copyright Year	2013
Abstract	The aim of this study was to investigate the effect of cold plasma treatment on the inactivation of microorganisms on meat surface and its influence on colour of meat and pH value. Nitrogen, argon and helium plasma were generated by high voltage discharge in a vacuum chamber (final 0.8 MPa) with exposure times of 5 and 10 min. Total number of microorganisms, psychrotrophs and number of yeast and mould were determined using plate method. Instrumental evaluation of colour parameters L* a* b* was performed by colorimeter Minolta Cr 400. Psychrotroph bacteria counts and total number of microorganisms exposed to helium and argon plasma for 10 min were reduced about 3 log cfu/cm$^{2}$ and 2 log cfu/cm$^{2}$, respectively. Increasing reductions of yeasts and moulds were also obtained and were about 3 cfu/cm$^{2}$ (helium) and 2,6 cfu/cm$^{2}$ (argon). The usage of nitrogen plasma has not resulted in any significant reduction of counts of psychrotrophs and total. number of microorganisms. Yeasts and moulds were little affected by nitrogen plasma and their numbers decrease about 1 log cfu/cm$^{2.}$ after 10 min of treatment. No significant differences in colour parameters and pH value after cold plasma treatment were observed. These results demonstrated that cold plasma has antimicrobial activity and could be a promising method of biodecontamination, but further investigations focusing on meat quality have to be determinate.
Starting Page	1228
Ending Page	1232
Page Count	5
File Format	PDF
ISSN	00221155
Journal	Journal of Food Science and Technology
Volume Number	52
Issue Number	2
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2013-07-24
Publisher Place	India
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Decontamination Meat Non-thermal plasma Quality Food Science Nutrition Chemistry/Food Science
Content Type	Text
Resource Type	Article
Subject	Food Science

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