Impact of corona discharge plasma treatment on microbial load and physicochemical and sensory characteristics of semi-dried squid (Todarodes pacificus)

Abstract

The use of corona discharge plasma jet (CDPJ) for the improvement of the sanitary quality of semi-dried squid was investigated. Microbial contaminants, namely aerobic, coliforms, and molds and yeasts, were detected in the samples. The CDPJ generated using 20 kV DC voltage at 58 kHz frequency was used for the decontamination treatment (1-10 min). The bacterial contaminants and molds and yeasts were inactivated in the range of 1.5-2.1 and at 1.9 log CFU/g, respectively. The inactivation pattern was well fitted to the first-order kinetics model. The CDPJ treatment for 10 min did not exert significant changes ( > 0.05) in VBN and the trimethylamine content of semi-dried squid as compared to untreated controls. On the contrary, significant changes ( < 0.05) in moisture content, water activity, pH, color, and TBARS levels were observed upon plasma exposure. However, the CDPJ-treated samples displayed slightly better sensory properties than the controls in terms of appearance, visual color, and flavor.

Nanofood Process Technology: Insights on How Sustainability Informs Process Design

“…Cleaning, extraction, and decontamination remove deposits in heat exchangers, evaporators, and pipelines and increase water and chemical consumption . Plasma, acknowledged as the fourth state of matter, is reportedly being used to decontaminate foods via inactivation of microorganisms and can be used to remove biofilms, bacterial spores, fungi, and bacteria , with bacon, cheese, jam, and squid being reported applications. Plasma can also boost the flavor and aroma of foods …”

Treatment of Fresh Meat, Fish and Products Thereof with Cold Atmospheric Plasma to Inactivate Microbial Pathogens and Extend Shelf Life

“…Choi et al [ 120 , 121 ] investigated the effect of a CDPJ, with plasma generated from air, on microbial reduction and the physical-chemical and sensory characteristics of semi-dried and dried squid (Todarodes pacificus) shreds. All the spoilage or pathogenic bacteria, moulds and yeasts researched were significantly reduced.…”

Impact of Corona Discharge on Aspergillus Niger Spores And Cyathus Olla Mycelium Growth

“…The first area is the plasmainduced destruction of the spores and fungi for the disinfection of buildings, people, or plants. The second area is the enhancement of the mycelium growth rate via the cell stimulation or enrichment of the fungal growth environment with the plasma products [1][2][3][4][5][6][7][8][9].…”

“…The advantage of the corona discharge is the generation of the ion stream (ion wind) at a temperature close to the temperature of the environment [9][10][11]. This ability combined with the relatively low discharge power allows neglecting the influence of temperature on samples during the research.…”