The objective of this study was to evaluate the potential use of a dielectric barrier discharge (DBD) plasma system to improve microbial safety of sliced cheese. The atmospheric pressure plasma (APP) effect on visual appearance and a sensory evaluation were also carried out. The number of Escherichi...
The objective of this study was to evaluate the potential use of a dielectric barrier discharge (DBD) plasma system to improve microbial safety of sliced cheese. The atmospheric pressure plasma (APP) effect on visual appearance and a sensory evaluation were also carried out. The number of Escherichia coli inoculated on cheese slices decreased by 0.09, 0.47, 1.16 and 1.47 log cycles with helium (4 liters/min [lpm]) and 0.05, 0.87, 1.89 and 1.98 log cycles with He/$O_2$ mixture (4 lpm/15 standard cubic centimeters per minute), after being treated with plasma for 1, 5, 10, and 15 min, respectively. Significant reductions were also observed in Staphylococcus aureus inoculated onto cheese slices ranging from 0.05 to 0.45 log cycles with He and from 0.08 to 0.91 log cycles with He/$O_2$-treated samples, respectively. Adding oxygen resulted in a significant increase in inactivation of both pathogens. No visible change in the plasma-treated cheese slices was observed even though the instrumental analysis showed a significant decrease in the $L^*$-value and an increase in the $b^*$-value. The cheese slices were damaged after 10 and 15 min of plasma treatment. In addition, significant reductions in sensory quality including flavor, odor, and acceptability of plasma-treated cheese slices were observed. The results indicate that the DBD plasma system has potential for use in sanitizing food products, although the effect was limited. Further development of the APP system is necessary for industrial use.
The objective of this study was to evaluate the potential use of a dielectric barrier discharge (DBD) plasma system to improve microbial safety of sliced cheese. The atmospheric pressure plasma (APP) effect on visual appearance and a sensory evaluation were also carried out. The number of Escherichia coli inoculated on cheese slices decreased by 0.09, 0.47, 1.16 and 1.47 log cycles with helium (4 liters/min [lpm]) and 0.05, 0.87, 1.89 and 1.98 log cycles with He/$O_2$ mixture (4 lpm/15 standard cubic centimeters per minute), after being treated with plasma for 1, 5, 10, and 15 min, respectively. Significant reductions were also observed in Staphylococcus aureus inoculated onto cheese slices ranging from 0.05 to 0.45 log cycles with He and from 0.08 to 0.91 log cycles with He/$O_2$-treated samples, respectively. Adding oxygen resulted in a significant increase in inactivation of both pathogens. No visible change in the plasma-treated cheese slices was observed even though the instrumental analysis showed a significant decrease in the $L^*$-value and an increase in the $b^*$-value. The cheese slices were damaged after 10 and 15 min of plasma treatment. In addition, significant reductions in sensory quality including flavor, odor, and acceptability of plasma-treated cheese slices were observed. The results indicate that the DBD plasma system has potential for use in sanitizing food products, although the effect was limited. Further development of the APP system is necessary for industrial use.
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문제 정의
Reactive species, in particular, O2-based reactive species and OH radicals, are important agents that cause lethal damage to cell membranes, lipids, proteins, and nucleic acids (Laroussi, 2002). That study investigated the possible role of UV radiation as well as reactive species. However, UV radiation was not the main agent inactivating microorganisms when APP was generated.
Therefore, this study was conducted to evaluate the potential use of a DBD system as a nonthermal treatment and to test the microbial safety of the newly developed device. The effects of APP on visual appearance and sensory evaluation of cheese were evaluated.
제안 방법
, 2011). The parameters tested for the sensory evaluation were appearance, color, flavor, odor, texture, and acceptability. A white-colored plastic tray with a random three-digit number was used to provide the samples to each panelist, and water was provided to rinse the oral cavity during the sensory session.
대상 데이터
Cheese slices were purchased from a local market in Daejeon, Korea in April 2011 at 1 week intervals. The samples were cut into 15 × 15 × 2 mm sections andsterilized with UV light for 30 min prior to inoculation with Escherichia coli KCTC 1682 and Staphylococcus aureus KCTC 11764.
Ten panelists participated in the sensory evaluation. The panelists had at least 1 year of experience in the sensory evaluation of animal foods.
데이터처리
The statistical analysis was performed with a one-way analysis of variance, and significant differences between mean values were identified by Student-Newman-Keul’s multiple range test using SAS release 9.2 software (SAS Institute Inc., Cary, NC, USA) with a confidence level of P < 0.05.
성능/효과
00). Our results agreed with the observation that the APP inactivation rate was better in Gram-negative than Gram-positive bacteria. The reason that Gram-negative bacteria are inactivated at a greater rate is the cell-wall structure, as APP destroys the cell membrane leading to death (Montie et al.
monocytogenes. Significant but relatively minor reductions ranged from 0.05 to 0.45 log cycles for the APP-treated samples with He and from 0.08 to 0.91 log cycles for the He/O2 mixture of inoculated S. aureus, respectively. The D-values of inoculated S.
후속연구
Arc formation is useful but not appropriate for treating food products, particularly heat-sensitive materials. Further research is required to optimize the APP condition for use with food.
(2011) reported that plasma discharge power decreases as the distance between the electrode and sample increases. The DBD plasma used in our study has potential for use in heat-sensitive foods under appropriate conditions, but further studies are necessary.
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