International Journal of Food Microbiology, ( ISI ), Volume (388), Year (2023-3) , Pages (110066-110075)

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

Authors: sahar roshanak , mohammad maleki , Mahmood Alizadeh Sani , Milad Tavassoli , zana pirkhezranian , Fakhri Shahidi ,

Citation: BibTeX | EndNote

Abstract

Atmospheric cold plasma (ACP) is an innovative non-thermal decontamination technology that is considered a great alternative to conventional preservation methods. Most importantly, improving microbial safety along with maintaining the sensory and quality properties of the treated foods, especially for perishable products. Hence, this study aimed to investigate the antimicrobial effects of novel dielectric barrier discharge (DBD) and Jet cold plasma systems and their impact on the physicochemical, color, and sensory properties of refrigerated hamburger samples. In the current study, hamburger samples were inoculated with Staphylococcus aureus, Escherichia coli, Molds and Yeasts microbial suspension (~10 6 CFU/mL), and then were treated with argon (Ar), helium (He), nitrogen (N), and atmosphere (Atm) gases at different times (s) (0, 30, 60, 90, 180, 360). Similarly, uninoculated samples were considered for total viable count (TVC) testing. The results exhibited that plasma system type, gas type, and treatment time had a significant antimicrobial effect with a microbial reduction ranging from 0.01 to 2 log CFU/g and 0.04–1.5 log CFU/g for DBD and Jet plasma systems, respectively. Also, a treatment time longer than 90 s for DBD and 180 s for jet resulted in a significant reduction in microbial count. The ability of atmospheric cold plasma to inactivate tested foodborne pathogenic bacteria (E. coli and S. aureus) was stronger than other gases because the concentration of O3 and NO gases in atmospheric plasma is higher than other used plasma gases. Surface color measurements (L*, a* and b*) of samples in both methods (DBD and Jet) were not significantly affected. Moreover, samples treated with various plasma gases have indicated insignificant oxidation changes (Thiobarbituric acid assay). These outcomes can assist to reduce microbial contamination and oxidation of hamburgers as a high-consumption and perishable product using ACP technology. Owing to the non- thermal nature of ACP, samples treated with ACP have exhibited no or least effects on the physical, chemical, and sensory features of various food products. As a result, cold plasma innovative technology can be proposed and used as an efficient preservative method to increase the shelf life of food products.

Keywords

, Cold plasma technology Non, thermal preservative method Pathogenic bacteria Meat products Oxidation rate
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@article{paperid:1092951,
author = {Roshanak, Sahar and Maleki, Mohammad and Mahmood Alizadeh Sani and Milad Tavassoli and Pirkhezranian, Zana and Shahidi, Fakhri},
title = {The impact of cold plasma innovative technology on quality and safety of refrigerated hamburger: Analysis of microbial safety and physicochemical properties},
journal = {International Journal of Food Microbiology},
year = {2023},
volume = {388},
month = {March},
issn = {0168-1605},
pages = {110066--110075},
numpages = {9},
keywords = {Cold plasma technology Non-thermal preservative method Pathogenic bacteria Meat products Oxidation rate},
}

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%0 Journal Article
%T The impact of cold plasma innovative technology on quality and safety of refrigerated hamburger: Analysis of microbial safety and physicochemical properties
%A Roshanak, Sahar
%A Maleki, Mohammad
%A Mahmood Alizadeh Sani
%A Milad Tavassoli
%A Pirkhezranian, Zana
%A Shahidi, Fakhri
%J International Journal of Food Microbiology
%@ 0168-1605
%D 2023

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