Effects of atmospheric pressure cold plasma treatment on microbiological and physicochemical characteristics of atlantic mackerel fillets

  1. Albertos Muñoz, Irene 1
  2. Jaime Loinaz, Izaskun 2
  3. Martin-Diana, A. B. 1
  4. Tiwari, B. K. 3
  5. Rico, D. 1
  1. 1 Instituto Tecnológico Agrario de Castilla y León
    info

    Instituto Tecnológico Agrario de Castilla y León

    León, España

    ROR https://ror.org/01f7a6m90

  2. 2 Universidad de Burgos
    info

    Universidad de Burgos

    Burgos, España

    ROR https://ror.org/049da5t36

  3. 3 Teagasc Food Research Centre. Department of Food Biosciences (Dublin, Ireland)
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Libro:
II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015
  1. Sarabia Peinador, Luis Antonio (dir.)
  2. Iglesias Río, Miguel Ángel (coord.)

Editorial: Servicio de Publicaciones e Imagen Institucional ; Universidad de Burgos

ISBN: 84-16283-16-8,  978-84-16283-18-7,  84-16283-18-4

Año de publicación: 2015

Páginas: 431-436

Congreso: Jornadas de Doctorandos de la Universidad de Burgos (2. 2015. Burgos)

Tipo: Aportación congreso

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Resumen

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.

Fuente de los datos: Dialnet