The impact of cold plasma innovative technology on quality and safety of refrigerated hamburger: Analysis of microbial safety and physicochemical properties

Roshanak, Sahar; Maleki, Mehdi; Sani, Mahmood Alizadeh; Tavassoli, Milad; Pirkhezranian, Zana; Shahidi, Fakhri

doi:10.1016/j.ijfoodmicro.2022.110066

Cited by 10 publications

(3 citation statements)

References 59 publications

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“…Moreover, several studies have reported positive (Abdel‐Naeem et al., 2022 ; Chen et al., 2019 ), negative (Lee et al., 2012 ; Olatunde et al., 2020 ; Yong et al., 2015 ), or neutral (Lee et al., 2018 ; Ribeiro et al., 2021 ) effects of cold plasma treatment on the sensory properties of various food products. These effects depend on the factors that are applied during processing, such as voltage, exposure time, plasma source, gas, and the food product (Roshanak et al., 2023 ; Sruthi et al., 2022 ).…”

Section: Resultsmentioning

confidence: 99%

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Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment

Elcik,

Kirkin

2023

Food Science & Nutrition

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Ground and unground dandelion roots were subjected to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for 0 (control), 10, or 20 min. Then, infusions of the pretreated dandelion roots in water were prepared, and the changes in color, total phenolic content (TPC), antioxidant activity, and sensory properties were investigated. The 20‐min pretreatment increased the b* value, TPC, antioxidant activity, and sage odor of the ground dandelion root infusions compared with the control, whereas decreases in the TPC, antioxidant activity, and sage odor were noted in the 10‐min pretreated infusions of the unground roots. DBDCP pretreatment did not affect the overall likeliness of infusions of ground and unground roots. In addition, the TPC, antioxidant activity, and overall likeliness of infusions of the ground dandelion roots were higher than those of the unground samples. In conclusion, it can be said that the DBDCP pretreatment can be utilized to improve the TPC and antioxidant activity of ground dandelion roots.

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Section: Resultsmentioning

confidence: 99%

“…These effects depend on the factors that are applied during processing, such as voltage, exposure time, plasma source, gas, and the food product (Roshanak et al, 2023;Sruthi et al, 2022).…”

Section: Sensory Analysismentioning

confidence: 99%

Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment

Elcik,

Kirkin

2023

Food Science & Nutrition

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“…Similar alterations were also observed in animal meat. In Hamburg (containing 60% beef) [ 12 ] and pork [ 13 ], CP treatment with different gas compositions yielded distinct lipid oxidation values. Therefore, variations in the gas composition variably affect lipid oxidation in CP-treated food, and regulating the combination of gases is pivotal for mitigating lipid oxidation in food.…”

Section: Introductionmentioning

confidence: 99%

Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma

Sang,

Wang,

Wang

et al. 2024

Foods

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Cold plasma (CP) is a non-thermal preservation technology that has been successfully used to decontaminate and extend the shelf life of aquatic products. However, the preservation effect of CP treatment is determined by several factors, including voltage, time, and gas compositions. Therefore, this study aimed to investigate the effects of gas composition (GasA: 10% O2, 50% N2, 40% CO2; GasB: air; GasC: 30% O2, 30% N2, 40% CO2) on the lipid oxidation of tilapia fillets treated after CP treatment. Changes in the lipid oxidation values, the percentages of fatty acids, and sensory scores were studied during 8 d of refrigerator storage. The results showed that the CP treatment significantly increased all the primary and secondary lipid oxidation values measured in this study, as well as the percentages of saturated fatty acids, but decreased the percentages of unsaturated fatty acids, especially polyunsaturated fatty acids. The lipid oxidation values were significantly increased in the GasC-CP group. After 8 d, clearly increased percentages of saturated fatty acids, a low level of major polyunsaturated fatty acids (especially linoleic (C18:2n-6)), and a decrease in the percentages of eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3) were found in GasC-CP; that is, the serious oxidation of lipids was found in the high O2 concentration group. In addition, the sensory score was also lower than that of the hypoxia CP group. Therefore, high O2 concentrations can enhance lipid oxidation and the changes in the fatty acid concentration. Controlling the O2 concentration is reasonable to limit the degree to which lipids are oxidized in tilapia after the in-package CP treatment.

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Exploring the Role of Various Feed Gases in Cold Plasma Technology: A Comprehensive Review

Kumar,

Pipliya,

Srivastav

et al. 2023

Food Bioprocess Technol

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The impact of cold plasma innovative technology on quality and safety of refrigerated hamburger: Analysis of microbial safety and physicochemical properties

Cited by 10 publications

References 59 publications

Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment

Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment

Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma

Exploring the Role of Various Feed Gases in Cold Plasma Technology: A Comprehensive Review

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