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High voltage cold atmospheric plasma: Antibacterial properties and its effect on quality of Asian sea bass slices
- Olatunde, Oladipupo Odunayo, Benjakul, Soottawat, Vongkamjan, Kitiya
- Innovative food science & emerging technologies 2019 v.52 pp. 305-312
- Escherichia coli, Lates calcarifer, Listeria monocytogenes, Pseudomonas aeruginosa, Staphylococcus aureus, Vibrio parahaemolyticus, antibacterial properties, argon (noble gases), atmospheric pressure, cold, electric potential difference, lipid peroxidation, oxygen, plate count, protein degradation, refrigeration, shelf life, spoilage microorganisms
- The effect of working gas composition (GC), treatment time (TT) and post-treatment time (PTT) of high voltage cold atmospheric pressure plasma (HVCAP) on antibacterial efficiency against spoilage microorganisms was investigated. GC had no significant effect on the antibacterial properties of HVCAP against Pseudomonas aeruginosa, Vibrio parahaemolyticus Staphylococcus aureus, Listeria monocytogenes, and Escherichia coli (p > 0.05). On the other hand, TT and PTT significantly influenced the antibacterial properties of HVCAP (p < 0.05). When Asian sea bass slices were treated with HVCAP generated using argon and oxygen (90:10) as GC for various times (2.5–10 min), quality changes were monitored at 1 h PTT in comparison with the control. Total viable count was reduced by 1.0 log CFU/g in slices treated with HVCAP for 5–10 min. Lipid oxidation and protein degradation were higher in the slices treated with HVCAP with longer TT. Thus, HVCAP treatment for 5 min could extend shelf-life of refrigerated slices.