Effects of atmospheric pressure cold plasma treatment on microbiological and physicochemical characteristics of atlantic mackerel fillets
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Irene Albertos Muñoz [1] ; Izaskun Jaime Loinaz [2] ; A. B. Martin-Diana [1] ; B. K. Tiwari [3] ; D. Rico [1]
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[1] Instituto Tecnológico Agrario de Castilla y León
Instituto Tecnológico Agrario de Castilla y León
León, España
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[2] Universidad de Burgos
Universidad de Burgos
Burgos, España
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[3] Teagasc Food Research Centre. Department of Food Biosciences (Dublin, Ireland)
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- Localización: II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015 / coord. por Miguel Ángel Iglesias Río; Luis Antonio Sarabia Peinador (dir.), 2015, ISBN 978-84-16283-18-7, págs. 431-436
- Idioma: inglés
- Texto completo no disponible (Saber más ...)
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Resumen
The effect of atmospheric cold plasma (ACP) generated inside a sealed packaged on microbiological and quality characteristics of mackerel fillets as a function of voltage (70KV and 80KV) and treatment time (1, 3 and 5 minutes) is reported. The spoilage bacteria (total aerobic mesophilic, total aerobic psychrotrophic, Pseudomonas and LAB) of mackerel fillets were reduced through ACP within 24 h of post-ACP treatment. Significant increase in lipid oxidation parameters (PV, dienes) were observed in ACP- treated samples. Intensity and time have a great effect in both microbiological and lipid oxidation. Nevertheless, no changes in pH and colour (with the exception of L*) were recorded as a function of ACP. These results implicate that ACP could be employed as a means of reducing spoilage bacteria in fish. However, ACP increased lipid oxidation and further investigation is needed for elucidating the changes over shelf life in pelagic fish.
