Browsing Food Programme by Author "Pérez-Andrés, Juan M."
Effect of Cold Plasma on Meat Cholesterol and Lipid OxidationPérez-Andrés, Juan M.; Cropotova, Janna; Harrison, Sabine M.; Brunton, Nigel P.; Cullen, Patrick J.; Rustad, Turid; Tiwari, Brijesh K; European Union; Project ProHealth; Teagasc Walsh Scholarship Programme; et al. (Multidisciplinary Digital Publishing Institute, 2020-12-01)Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.
Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storagePérez-Andrés, Juan M.; de Alba, María; Harrison, Sabine M.; Brunton, Nigel; Cullen, P. J.; Tiwari, Brijesh K; European Union; Joint Programming Initiative; 692276; 15/HDHL/1 PROHEALTH (Elsevier BV, 2019-09-27)The present study investigated the effects of cold atmospheric plasma on the shelf-life stability of lipids and proteins of commercially packaged mackerel fillets. The results showed no significant effects on lipid oxidation between the control samples and those treated at 80 kV for extended treatment times of 5 min using an in-package plasma system. In addition, no significant changes (p > 0.05) were found in the fatty acid composition or nutritional quality indices after treatment. Finally, the formation of carbonyls was accelerated by plasma treatment at the end of the storage period for 4 °C and 8 °C. These results suggest that cold atmospheric plasma technologies are potentially suitable as processing technologies for the fish industry.