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dc.contributor.authorPérez-Andrés, Juan M.
dc.contributor.authorCropotova, Janna
dc.contributor.authorHarrison, Sabine M.
dc.contributor.authorBrunton, Nigel P.
dc.contributor.authorCullen, Patrick J.
dc.contributor.authorRustad, Turid
dc.contributor.authorTiwari, Brijesh K
dc.date.accessioned2021-11-22T14:33:00Z
dc.date.available2021-11-22T14:33:00Z
dc.date.issued2020-12-01
dc.identifier.citationPérez-Andrés JM, Cropotova J, Harrison SM, et al. Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods 2020;9(12):1786.en_US
dc.identifier.urihttp://hdl.handle.net/11019/2635
dc.descriptionpeer revieweden_US
dc.description.abstractCold 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.en_US
dc.language.isoenen_US
dc.publisherMultidisciplinary Digital Publishing Instituteen_US
dc.relation.ispartofseriesFoods;Vol. 9
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectcholesterolen_US
dc.subjectlipidsen_US
dc.subjectcold atmospheric plasmaen_US
dc.subjectoxidationen_US
dc.titleEffect of Cold Plasma on Meat Cholesterol and Lipid Oxidationen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3390/foods9121786
dc.identifier.piifoods9121786
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorProject ProHealthen_US
dc.contributor.sponsorTeagasc Walsh Scholarship Programmeen_US
dc.contributor.sponsorGrantNumber69276en_US
dc.contributor.sponsorGrantNumber15/HDHL/1PROHEALTHen_US
dc.source.volume9
dc.source.issue12
dc.source.beginpage1786
refterms.dateFOA2021-11-22T14:33:01Z
dc.source.journaltitleFoods
dc.identifier.eissn2304-8158


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Attribution-NonCommercial-ShareAlike 4.0 International
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International