León, España
Burgos, España
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.
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