The effect of non-thermal plasma on the lipid oxidation and microbiological quality of sushi. (February 2018)

• Record Type: Journal Article
• Authors: Kulawik, Piotr; Alvarez, Carlos; Cullen, Patrick J.; Aznar-Roca, Ramon; Mullen, Anne Maria; Tiwari, Brijesh
• Is Part Of: Innovative food science & emerging technologies. Volume 45(2018)
• Page Start: 412
• Page End: 417
• Publication Date: 2018-02
• Subjects: Sushi -- Non-thermal plasma -- Lipid oxidation -- Microbiological quality -- Nigiri -- Maki; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2017.12.011
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: The study examined the effect of non-thermal plasma (NTP) on the total viable count and lipid oxidation of two common sushi products: nigiri and hosomaki. Sushi samples were treated with NTP using a dielectric barrier discharge system with 70 and 80 kV of potential differences for 5 min. The samples were stored at 4 °C for 11 days and analysed for total aerobic count, moisture and protein content, TBA index and fatty acids composition. Although the effect of NTP on the total aerobic counts was not statistically significant, a tendency in log reduction could be observed, with 1–1.5 log cfu/g reduction. Moisture and protein content, as well as fatty acids composition of sushi was not affected by the treatment. The TBA index of treated samples increased significantly by 0.4–1.5 mg/kg, with hosomaki reaching higher TBA index than nigiri. Although NTP in the studied conditions can, to a limited degree, increase the microbiological quality of the sushi samples, it also increases the oxidation rate. Highlights: Effect of non-thermal plasma on quality and shelf-life of stored sushi was studied. The effect of non-thermal plasma on microbiological loads was notable but limited. The non-thermal plasma treatment increased the TBARS of all samples by up to 1.5 mg/kg. The non-thermal plasma treatment did not affect fatty acids, moisture and protein content.