Effect of plasma activated water on the nutritional composition, storage quality and microbial safety of beef. (15th January 2022)

• Record Type: Journal Article
• Authors: Barrales Astorga, Javiera; Hadinoto, Koentadi; Cullen, Patrick; Prescott, Stuart; Trujillo, Francisco J.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 154(2022)
• Publication Date: 2022-01-15
• Subjects: Plasma activated water -- Meat quality -- Meat decontaminant -- Meat vacuum packaged storage -- Meat nutritional composition; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2021.112794
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Plasma activated water (PAW) was used for surface treatments of beef meat. No significant reduction in vitamin B6, minerals and protein (% N and myoglobin) were observed with PAW treatment. PAW treatment did not significantly change L*and b* of beef sample with the observed reduction in a* comparable to that of the lactic acid treatment. No significant difference was found in oxymyoglobin, which correlates with the red appearance of meat. Furthermore, the extent of lipid oxidation was reduced with PAW treatment compared to water and lactic acid. Tenderness of raw beef increased after PAW treatment. When combined with vacuum packaging, the value of L* and b* in PAW treated beef are higher when compared to water treatment over the first 3 weeks, indicating good retention in colour over time. Effective inactivation was achieved with a 5.9 log reduction in Salmonella Typhimurium population and a 4 log reduction in E.coli population shown after exposure to PAW for up to 240 s and 300 s respectively. This study found that PAW treated beef retained, and in some cases improved, key quality parameters of importance for consumer acceptability such as limiting the extent of lipid oxidation and increasing beef tenderness. Highlights: Composition of beef was not negatively impacted by plasma activated water (PAW). PAW improved retention in beef redness over time and under vacuum packaging. The textural profile of beef post cooking was improved with PAW.