Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes

Fröhling, Antje; Durek, Julia; Schnabel, Uta; Ehlbeck, Jörg; Bolling, J.; Schlüter, Oliver

doi:10.1016/j.ifset.2012.09.001

Cited by 143 publications

(74 citation statements)

References 42 publications

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“…There were no significant changes in colour of pork surface after atmospheric pressure plasma treatment for 1 min at an input power of 150 W ). On the other hand Fröhling et al (2012) found that longer indirect plasma treatment led to lighter meat samples. Increase of a* values and decrease of b* values of pork meat after plasma treatment in comparison to untreated meat samples was observed.…”

Section: Resultsmentioning

confidence: 98%

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

2013

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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.

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Section: Resultsmentioning

confidence: 98%

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

2013

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“…Indirect plasma treatment was able to prolong the shelf life of porcine musculus longissimus dorsi with regard to microbiological contamination. A plasma exposure time of 2×2.5 min was sufficient to hold the microbial load at the detection limit of 10 2 CFU/g over a storage period of 20 days at 5°C (Frohling et al 2012).…”

Section: Inactivation Of Inoculated Foodborne Pathogensmentioning

confidence: 99%

“…Higher b* values could be due to a high concentration of metmyoglobin in the pork. Metmyoglobin is formed by oxidation of deoxymyoglobin or oxymyoglobin (Mancini and Hunt 2005) and the radicals formed in the plasma may lead to oxidation to metmyoglobin, resulting in higher b*-value (Frohling et al 2012). In the case of frozen pork, values of the three color parameters (brightness, redness and yellowness) were altered profoundly due to the plasma treatment.…”

Section: Color and Visual Appearancementioning

confidence: 99%

Corona discharge plasma jet for inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on inoculated pork and its impact on meat quality attributes

2015

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Corona discharge plasma jet (CDPJ) was used for inactivation of Escherichia coli O157:H7 and Listeria monocytogenes inoculated experimentally onto the surfaces of fresh and frozen pork. CDPJ was generated with an output voltage of 20 kV direct current and a frequency of 58 kHz. Optimal inactivation was found with plasma created at a current of 1.5 A, and at a span length of 25 mm between the plasma electrode tip and the sample. Following CDPJ treatment (0-120 s) of pork samples, reductions in E. coli O157:H7 and L. monocytogenes were 1.5 log and >1.0 log units, respectively. The inactivation pattern fitted well to the Singh-Heldman model or pseudo-first-order kinetics. Compared to untreated pork, with the exception of color and appearance, no statistically significant (P > 0.05) changes were observed in volatile basic nitrogen, peroxide value, or 2-thiobarbituric acid reactive substances of CDPJ-treated pork. Furthermore, CDPJ treatment had no significant impact on the sensory characteristics of frozen pork although there was some effect on unfrozen pork.

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“…Operation of a variety of different types of plasma sources have resulted in only small differences in colour in plasma treated lettuce, strawberries, pork, tomatoes and peppers. 28,39,78,79,80,81 Interestingly, plasma treatment of fresh cut apples can delay the browning of the fruit for periods of up to 4 hours following a 15 minute plasma exposure. Although oxidation brings about the natural browning of fruit, the oxidative environments created within the plasma served primarily to inactivate the enzymes responsible for enzymatic browning.…”

Section: A Food Qualitymentioning

confidence: 99%

“…81 On the other hand, when treating pork samples, Frohling et al found that plasma exposure resulted in the acidification of the samples. 79,81 Such acidification, however, is likely to be confined to the surface of the food undergoing treatment as pH measurements of homogenized plasma-treated pork samples do not show pH changes. 27 A relatively recent strategy for increasing the shelf life of fresh produce has been to subject it to a sub-lethal physical stress that induces a reaction in the produce that is protective.…”

Section: A Food Qualitymentioning

confidence: 99%

Emerging applications of low temperature gas plasmas in the food industry

2015

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Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes

Cited by 143 publications

References 42 publications

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

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

Corona discharge plasma jet for inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on inoculated pork and its impact on meat quality attributes

Emerging applications of low temperature gas plasmas in the food industry

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