Effects of atmospheric pressure cold plasma treatment on microbiological and physicochemical characteristics of atlantic mackerel fillets
- Albertos Muñoz, Irene 1
- Jaime Loinaz, Izaskun 2
- Martin-Diana, A. B. 1
- Tiwari, B. K. 3
- Rico, D. 1
-
1
Instituto Tecnológico Agrario de Castilla y León
info
-
2
Universidad de Burgos
info
- 3 Teagasc Food Research Centre. Department of Food Biosciences (Dublin, Ireland)
- Sarabia Peinador, Luis Antonio (dir.)
- Iglesias Río, Miguel Ángel (coord.)
Verlag: Servicio de Publicaciones e Imagen Institucional ; Universidad de Burgos
ISBN: 84-16283-16-8, 978-84-16283-18-7, 84-16283-18-4
Datum der Publikation: 2015
Seiten: 431-436
Kongress: Jornadas de Doctorandos de la Universidad de Burgos (2. 2015. Burgos)
Art: Konferenz-Beitrag
Zusammenfassung
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.