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Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets
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2017-07-04
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Albertos, I., Martín-Diana, A., Cullen, P., Tiwari, B., Ojha, S., Bourke, P., Álvarez, C. and Rico, D. Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel ( Scomber scombrus ) fillets. Innovative Food Science & Emerging Technologies, 2017, 44, 117-122. doi: http://dx.doi.org/10.1016/j.ifset.2017.07.006
Abstract
The effect of atmospheric cold plasma generated by a novel in-package dielectric barrier discharge (DBD) on microbial and quality parameters of mackerel fillets was investigated. DBD voltage (70 kV and 80 kV) and treatment time (1, 3 and 5 min) were studied. Within 24 h of DBD treatment, spoilage bacteria (total aerobic psychrotrophic, Pseudomonas and lactic acid bacteria) were significantly reduced. However, significant effects on lipid oxidation parameters (PV, Dienes) were observed for the treated samples. Both studied treatment factors, treatment voltage and time, significantly affected anti-microbial efficacy and lipid oxidation. Nevertheless, no changes in pH or colour (except for L*) were observed. These results suggest atmospheric cold plasma generated by DBD could be implemented as technology for fish processing, retaining product quality over its shelf life. However, further investigations are needed in order to implement this technology and to control and mitigate its limitations, mainly associated to increased oxidation.