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Bacterial inactivation effect of indirect cold plasma treatment on beef under cold storage temperature.

Number: 1037

Author(s) : LI P., ZHANG H., TIAN C.

Summary

Pathogen contamination is a severe problem in cold chain. Cold plasma is a novel non-thermal disinfection method applied in food industry. Current research on the application of cold plasma on cold chain food is rare. This article investigated the bacterial inactivation effect of cold plasma on beef under typical cold storage temperature of 4 °C and -18 °C and compared with that under room temperature of 25 °C. Reactive species in cold plasma under these conditions were indirectly tested by evaluating ozone, nitrate ions and nitrite ions in cold plasma-activated water. The difference of gas component under different conditions along with its bacterial inactivation effect of cold plasma were investigated. The texture, color, pH, and cooking loss of beef treated by cold plasma under different conditions were analyzed. Cold plasma is a promising method in decontamination of cold chain products.

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Pages: 8 p.

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Details

  • Original title: Bacterial inactivation effect of indirect cold plasma treatment on beef under cold storage temperature.
  • Record ID : 30032540
  • Languages: English
  • Subject: Technology
  • Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Publication date: 2024/06/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2024.1037

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