Effects of different antioxidants on quality of meat patties treated with in-package cold plasma

Authors: GAO, YUE - Suzhou Polytechnic Institute Of Agriculture; Yeh, Hung-Yueh; Bowker, Brian; Zhuang, Hong

Submitted to: Innovative Food Science and Emerging Technologies
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/8/2021
Publication Date: 4/14/2021
Citation: Gao, Y., Yeh, H., Bowker, B.C., Zhuang, H. 2021. Effects of different antioxidants on quality of meat patties treated with in-package cold plasma. Innovative Food Science and Emerging Technologies. https://doi.org/10.1016/j.ifset.2021.102690.
DOI: https://doi.org/10.1016/j.ifset.2021.102690

Interpretive Summary: Cold plasma is an emerging non-thermal antimicrobial treatment. Many reports have been published on the evaluation of the effectiveness of cold plasma treatments against spoilage and pathogenic microbes. However, there is only limited information about how this novel technology affects quality of treated food and how to diminish its potential negative effects. The objective of this study was to compare the effects of four representative natural antioxidants carnosine, rosemary extract, pine bark extract, and pomegranate extract on lipid oxidation as well quality in ground chicken breast meat treated by cold plasma. Our data showed that refrigerated storage increased microbial populations and lipid oxidation in ground chicken breast meat. Cold plasma treatments inhibited the microbial growth but further increased the lipid oxidation in meat. Effects of adding antioxidants in ground meat on inactivation of microbes by cold plasma treatments varied with antioxidants. Antioxidants did not influence the effect of cold plasma treatments on pH of ground chicken meat surface; however, their effects on meat color varied with CIEL*a*b* parameter and interacted with cold plasma treatments and refrigerated storage. All added antioxidants reduced lipid oxidation in cold plasma-treated and stored ground meat. Natural plant extracts, as food additives in meat, are good alternatives for improving lipid stability and retaining microbiological quality in cold plasma-processed meat or food products.

Technical Abstract: Effects of antioxidants butylated hydroxytoluene (BHT), carnosine, and rosemary (RE), pine bark (PBE) and pomegranate extracts (PGE) were investigated on total plate counts, pH, color, and lipid oxidation (LPO) in chicken breast patties packed in modified atmosphere and treated with dielectric-barrier-discharge (DBD) cold plasma (CP). There were no interactions on microbial inactivation between CP and antioxidant immediately after DBD, but the interactions were noted in patties after 5-d storage. BHT and PBE did not affect CP inactivation; RE and PGE showed synergistic effects, and carnosine suppressed the CP inactivation. Antioxidants did not affect pH reduction in the patties due to CP treatments. Natural plant extracts significantly influenced color of raw chicken breast meat patties but suppressed CP effects on patty color or appearance during storage. Regardless of storage, BHT, carnosine, RE, and PGE reduced LPO in CP treated samples. Carnosine and PBE did not affect LPO in non-CP treated patties; however, PBE was most effective in CP-treated patties. Our data demonstrated that natural plant extracts could improve microbial inactivation and maintain quality in CP-processed meat.