Effect of cold atmospheric plasma torch distance on the microbial inactivation and sensorial properties of ready-to-eat olivier salad.
Food Sci Technol Int
; 29(7): 710-717, 2023 Oct.
Article
em En
| MEDLINE
| ID: mdl-35726184
ABSTRACT
This study aimed to investigate the effect of the cold atmospheric plasma torch (CAPT) nozzle distance from the surface of Olivier salad and the treatment time in the reduction of microbial load and sensory properties of the product simultaneously. In this study, the CAPT nozzle was placed at 3, 5, and 7â
cm distances from the surface of the Olivier salad, and its efficiency in inactivating the microbial population, decimal reduction time (D-value), and sensory evaluation of the product were evaluated. The results showed that reducing the distance and increasing the plasma treatment time (30, 60, 90, and 120â
s) both reduced the microbial load of the product. The maximum inactivation and the minimum D-value are related to the 3â
cm distance for 120â
s, which has been 3.77, 2.91, and 1.52 log CFU/g for Coliform, Total viable count (TVC), mold and yeast, respectively. The lowest D-value was related to Coliform (4.41â
s). CAPT treatment had no significant sensible effect on the product's sensory characteristics compared to the control sample. The treated sample at a 3â
cm distance for 90â
s and the microbial reduction to an acceptable amount and high acceptancy from sensory evaluators were selected as the superior treatment in this study. Also, the results showed that CAPT could be used successfully in ready-to-eat (RTE) products.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Gases em Plasma
/
Saladas
Idioma:
En
Revista:
Food Sci Technol Int
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2023
Tipo de documento:
Article
País de afiliação:
Irã