Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin

Kim, Hyun‐Joo; Yong, Hae In; Park, Sanghoo; Choe, Wonho; Jo, Cheorun

doi:10.1016/j.cap.2013.04.021

Cited by 162 publications

(116 citation statements)

References 41 publications

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“…Overall, compared to untreated pork, sensory scores of CDPJ-treated unfrozen pork deteriorated significantly over the 120 s treatment time. An earlier study reported similar results; DBD-plasma treatment substantially lowered the scores measured for appearance, color, odor, and overall acceptability of raw pork loin (Kim et al 2013b). It has been reported that free radicals generated during plasma treatment trigger lipid and/or protein oxidation and generate secondary oxidation products such as alkanes, alkenes, aldehydes, alcohols, ketones, and acids (Kim et al 2013b).…”

Section: Sensory Characteristicssupporting

confidence: 63%

“…An earlier study reported similar results; DBD-plasma treatment substantially lowered the scores measured for appearance, color, odor, and overall acceptability of raw pork loin (Kim et al 2013b). It has been reported that free radicals generated during plasma treatment trigger lipid and/or protein oxidation and generate secondary oxidation products such as alkanes, alkenes, aldehydes, alcohols, ketones, and acids (Kim et al 2013b). These molecules produce fishy, metallic, rancid, and oxidized flavors (Kochhar 1996).…”

Section: Sensory Characteristicssupporting

confidence: 63%

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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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Section: Sensory Characteristicssupporting

confidence: 63%

Section: Sensory Characteristicssupporting

confidence: 63%

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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“…숙성 기간 증가에 따른 지방산패도 변화 결과 숙 성 기간이 증가함에 따라 지방산패도가 증가함이 나타났다(p<0.05). 이는 저장기간이 증가함에 따라 지방산패 도가 증가했던 기존 여러 연구들과 일치하는 결과이다 (Ali et al, 2007;Jung et al, 2012;Kim et al, 2013). 근육 내 betaine의 합성은 choline이 mitochondrial choline oxidase에 의해 산화되어 betaine aldehyde가 생 성되고 mitochondrial betaine aldehyde dehydrogenase의 작용으로 betaine aldehyde로부터 betaine이 합성 되 는 것으로 보고되고 있다 (Dragolovich, 1994).…”

Section: 최근 적색육 섭취에 따른 대장 및 결장암과 같은 여러 질병의 발생 가능성이 증가할 수 있다는 일부 연구unclassified

The effect of aging on the quality of Semimembranosus muscle from Hanwoo

Kim¹,

Kim²,

Lee³

et al. 2016

Korean Journal of Agricultural Science

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The effect of postmortem aging on the quality of Semimembranosus muscle (SM) from Hanwoo was investigated. The quality of SM was compared with that of Longissimus dorsi muscle (LD). SM contained higher moisture, protein, and ash, and lower fat than LD (p<0.05). The a* and b* values of SM were significantly decreased after 21 days of aging. SM showed higher a* values than LD at 1 and 7 day of aging (p<0.05). The cooking loss of SM was not affect by aging. SM had higher cooking loss than that of LD throughout the aging period. Although the shear force of SM was significantly decreased by aging, SM showed high shear force compared to LD during aging period (p<0.05). Aging increased lipid oxidation in both muscles (p<0.05). However, TBARS value of SM was significantly lower than that of LD throughout the aging period (p<0.05). There was no effect of aging on the betaine and L-carnitine contents of SM. SM contained higher betaine and L-carnitine than LD in all aging days (p<0.05). Therefore, we concluded that consumer acceptability of SM could be increased by aging based on the increase of tenderness in addition to its high nutritional properties.

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“…APP jet is used because of its stable discharge, low gas temperature, and high concentrations of reactive species (Schutze et al, 1998;Walsh et al, 2006). Highly reactive species can overcome natural defense mechanisms, resulting in damage to DNA, proteins, lipids, and membranes (Kim et al, 2013). The ability of APP to reduce foodborne pathogens on the surface of products has been examined, and it has been revealed that APP has bactericidal, virucidal, and fungicidal properties (Deng et al, 2006;Lee et al, 2006;Moreau et al, 2008;Fernández et al, 2012).…”

Section: Introductionmentioning

confidence: 98%

Evaluation of the Treatment of Both Sides of Raw Chicken Breasts with an Atmospheric Pressure Plasma Jet for the Inactivation of Escherichia coli

Yong

Kim²,

Park³

et al. 2014

Foodborne Pathogens and Disease

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Atmospheric pressure plasma (APP) is an emerging nonthermal microbial inactivation technique. In this study, agar and raw chicken breast were inoculated with Escherichia coli and treated with an APP jet based on cold arc plasma. The aim of this study was to investigate the optimum conditions for the plasma treatment of an APP jet in order to maximize the efficiency of E. coli inactivation. The combination of N2+O2 (10 standard cubic centimeters per minute) and a longer treatment time (10 min) resulted in the highest inactivation of E. coli on agar plates with an optimum treatment distance of 20 mm. The samples in dry and wet conditions showed similar reductions in E. coli count when one side of the samples was treated at a given treatment time. Treating both sides-2.5 min on each side-resulted in a higher growth inhibition of E. coli than treatment of a single side only for 5 min. However, there was no significant difference between one-side treated samples (10 min) and both-sides treated samples (5+5 min). When the concentration of E. coli in the chicken breast sample was 10(4) colony-forming units (CFU)/g, the reduction rate of the E. coli was the highest, followed by 10(5), 10(6), and 10(7) CFU/g; however, no difference was found between 10(3) and 10(4) CFU/g. In conclusion, various treatment conditions may affect the inactivation efficiency of E. coli. In the present study, the optimum condition was determined as the treatment distance of 20 mm and longer treatment time (10 min) with the addition of oxygen to the nitrogen gas flow. Furthermore, the cell concentration of sample was an important parameter for the efficacy of the inactivation process.

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Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin

Cited by 162 publications

References 41 publications

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

The effect of aging on the quality of Semimembranosus muscle from Hanwoo

Evaluation of the Treatment of Both Sides of Raw Chicken Breasts with an Atmospheric Pressure Plasma Jet for the Inactivation of Escherichia coli

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