Pasteur Institute of Iran
Journal of Medical Microbiology and Infectious Diseases
Fri, Nov 22, 2024
Volume 7, Issue 1 And 2 (1-2019)
JoMMID 2019, 7(1 And 2): 12-18 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Pidaei F, Sharifan A, Masoud R. The effect of Cold Plasma (Combined Argon/Helium Gases) on Microbial Contamination and Physicochemical Properties of Minced Sheep Meat. JoMMID 2019; 7 (1 and 2) :12-18
URL: http://jommid.pasteur.ac.ir/article-1-177-en.html
URL: http://jommid.pasteur.ac.ir/article-1-177-en.html
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
Abstract: (3880 Views)
Introduction: The demand for consuming healthy food has increased due to the developed techniques for assessing food safety and detection of microbial contamination. Among the non-thermal processing methods, using cold plasma along with atmospheric pressure, has received much attention. The present study aims to investigate the effect of cold plasma, the combination of argon and helium gases, on the reduction of microbial load and physicochemical changes in minced sheep meat. Methods: In this study, minced sheep meat was subjected to 36 cold atmospheric plasma treatments with different time intervals (3, 6, and 9 min) and argon/helium gas ratios (1:8 and 2:7). Microbial counts and physiochemical properties (moisture, color, free fatty acids, and pH) were measured according to the Iranian national standards. Results: Both ratios of argon/helium (1:8 and 2:7) were effective in reducing the microbial load of minced sheep meat via cold atmospheric plasma in all exposure intervals (3, 9 and 12 min). However, the argon/helium ratio of 2:7 and an exposure time of 12 min, was the most effective combination in decreasing microbial contamination. Conclusion: Our findings elucidated that the cold plasma processing method was effective in reducing the microbial load of minced sheep meat. Furthermore, we concluded that both parameters of time and gas composition affect microbial load reduction by cold plasma.
Type of Study: Original article |
Subject:
Diagnostic/screening methods and protocols
Received: 2018/10/19 | Accepted: 2019/07/16 | Published: 2019/11/3
Received: 2018/10/19 | Accepted: 2019/07/16 | Published: 2019/11/3
References
1. 1. Rokni N. Meat Science and Technology. 3th Ed., Tehran University Press; 2003; 1-6 [In Persian].
2. Akitsu T, Ohkawa H, Tsuji M, Kimura H, Kogoma M. Plasma sterilization using glow discharge at atmospheric pressure. Surf Coat Tech. 2005; 193 (2): 29- 34. [DOI:10.1016/j.surfcoat.2004.07.042]
3. Bouhdid S, Abrini J, Amensour M, Zhiri A, Espuny M.J, Manresa A. Functional and ultrastructural changes in Pseudomonas aeruginosa and Staphylococcus aureus cells induced by Cinnamomum verum essential oil. J Appl Microbiol. 2010; 109 (1): 1139-1149. [DOI:10.1111/j.1365-2672.2010.04740.x]
4. Dave D, Ghaly AE. Meat spoilage mechanisms and preservation techniques: a critical review. Am J Agric Biol Sci. 2011; 6: 486-510. [DOI:10.3844/ajabssp.2011.486.510]
5. Zhou GH, Xu XL, Liu Y. Preservation technologies for fresh meat-a review. Meat Sci. 2010; 86:119-128. [DOI:10.1016/j.meatsci.2010.04.033]
6. Deng S, Ruan R, Mok CK, Huang G, Lin X, Chen P. Inactivation of Escherichia coli on almonds using nonthermal plasma. J Food Sci. 2007; 72:62-66. [DOI:10.1111/j.1750-3841.2007.00275.x]
7. Hosseini E, Asadi GH, Malarreza L. Maintenance of white meat; 3rd National Conference on Food Security; 2013 Sep 13-15; Savadkooh, Iran; 2013.
8. Joshi S, Gearson S. Nonthermal Dielecteric-Barrier Discharge plasma -Induced Inactivation Involves Oxidative DNA Damage and membrane Lipid Peroxidation in Escherichia coil. Food Sci Tech. 2011; 55 (3): 1053-1062. [DOI:10.1128/AAC.01002-10]
9. Kim B, Yun H, Jung S, Jung Y, Jung H, Choe W, Jo C. Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions. Food Microbiol. 2011; 28: 9-13. [DOI:10.1016/j.fm.2010.07.022]
10. Lee H, Jung H, Choe W, Ham J, Lee J. Inactivation of Listeria monocytogenes on agar and processed meat surfaces by atmospheric pressure plasma jets. Food Microbiol. 2011; 28 (8): 1468-1471. [DOI:10.1016/j.fm.2011.08.002]
11. Saba V, Ramezani KH, Hashemi H. Bacterial sterilization using Dielectric barrier discharge plasma in atmospheric pressure. MJIRI. 2013; 3: 199-196.
12. Iranian national standards No. 745. Meat and meat products - Determination of moisture content - Test method. Institute of Standards and Industrial Research of Iran; 2003.
13. Iranian national standards No. 743. Meat and meat products - Determination of free fat content - Test method. Institute of Standards and Industrial Research of Iran; 2003.
14. Iranian national standards No. 1028. Meat and meat products - Measurment of pH - Reference test method. Institute of Standards and Industrial Research of Iran; 2007.
15. Sha'bani SH, Toomari I. Quality control of food microbiology. Publications of the Science and Research Branch of Islamic Azad University. 2nd ed. Tehran: Iran; 2013. P. 340-355.
16. Lerouge S, Wertheimer MR, Yahia L. Plasma sterilization: a review of parameters mechanisms and limitations. Plasmas Polym. 2001; 6: 175-188. [DOI:10.1023/A:1013196629791]
17. Moisan M, Barbeau J, Crevier M, Pelletier J. Plasma sterilization. Methods and mechanisms. Pure Appl Chem. 2002; 74: 349-358. [DOI:10.1351/pac200274030349]
18. Moreau M, Orange N, Feuilloley MGJ. Non-thermal plasma technologies: new tools for bio-decontamination. Biotech Adv. 2008; 26: 610-617. [DOI:10.1016/j.biotechadv.2008.08.001]
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.