Document Type
Article
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
3. MEDICAL AND HEALTH SCIENCES
Abstract
Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is not yet fully understood. The aim of this research is to study the impact of in-package plasma technology on the stability of cholesterol and total lipid in four different types of meat (beef, pork, lamb and chicken breast). Additionally, any changes in the primary or secondary lipid oxidation, which is undesirable from a health perspective, is investigated. CAP was not found to have any impact on the cholesterol or lipid content. However, higher peroxide and thiobarbituric acid reactive substances (TBARS) values were found for the treated samples, indicating that plasma can induce the acceleration of primary and secondary lipid oxidation. Finally, color was not affected by the treatment supporting the suitability of the technology for meat products.
DOI
https://doi.org/doi: 10.3390/foods9121786
Recommended Citation
Pérez-Andrés, J.M., Cropotova, J. & Harrison, S.M. (2020). Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation. Foods. vol. 9, no. 12, pg. 1786. doi:10.3390/foods9121786