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http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/10258
Title: | Synergistic Effects of Plasma and Organic Acids on Safety and Quality of Pork Loin |
Authors: | Lee, H. J. Sethukali, A. Park, D. Yim, D. G. Jo, C. |
Issue Date: | 2023 |
Publisher: | Korean Society for Food Science of Animal Resources |
Abstract: | This study aimed to investigate the effectiveness of combining plasma and organic acid treatments on the safety and quality of pork loin. The concentration of organic acid (0.5% and 1.0%) and plasma treatment (60 min) were determined through preliminary study. Pork loin was immersed in plasma-activated acetic acid, lactic acid, citric acid solution (PAA, PLA, and PCA, respectively) for 10 min and analyzed for antimicrobial activity and quality. Compared to non-plasma treated control group, PLA and PCA did not provide additional bactericidal effect on Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes, regardless of their concentration. In contrast, 0.5% PAA showed a higher bacteria reduction, only except for L. monocytogenes, possibly due to the increase in H2O2 and 03 concentration in 0.5% PAA solution. Meanwhile, organic acid and plasma treatment could induce negative effect on the quality of pork loin, especially color and lipid/protein oxidation. However, in this study, PAA minimized the adverse effect on its quality compared to the other plasma-treated organic acids. Therefore, 0.5% PAA can be effective way to control microbial contamination in the meat without significant quality deterioration during storage. |
URI: | http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/10258 |
Appears in Collections: | Animal Science |
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File | Description | Size | Format | |
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Synergistic effects of plasma and organic acids on safety and quality of pork loin.pdf | 348.45 kB | Adobe PDF | View/Open |
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