Microbial Decontamination of Dried Alaska Pollock Shreds Using Corona Discharge Plasma Jet: Effects on Physicochemical and Sensory Characteristics

• Published in: Journal of Food Science
• Main Authors: Choi, Soee, Puligundla, Pradeep, Mok, Chulkyoon
• Other Authors: Technology Development Programs of the Ministry of Agriculture, Food and Rural Affairs, Rural Development Administration, Republic of Korea
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2016
• Subjects: alaska pollock; Alaska
• Online Access: http://dx.doi.org/10.1111/1750-3841.13261; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.13261

Abstract Nonthermal techniques for microbial decontamination are becoming more common for ensuring food safety. In this study, a corona discharge plasma jet (CDPJ) was used for inactivation of microbial contaminants of dried Alaska pollock shreds. Corona plasma jet was generated at a current strength of 1.5 A, and a span length of 25 mm was maintained between the electrode tip and the sample. Upon the CDPJ treatment (0 to 3 min) of dried shreds, microbial contaminants namely aerobic and marine bacteria, and Staphylococcus aureus were inactivated by 2.5, 1.5, and >1.0 log units, respectively. Also, a one‐log reduction of molds and yeasts contaminants was observed. The inactivation patterns are fitted well to the pseudo‐first‐order kinetics or Singh‐Heldman model. The CDPJ treatment did not exert statistically significant ( P > 0.05) changes in physicochemical properties, namely color characteristics, volatile basic nitrogen, and peroxide value of dried fish shreds, with some exceptions, as compared to untreated controls. Furthermore, CDPJ treatment had no significant impact on the sensory characteristics of dried fish shreds.