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)
Buch:
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.)

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.