Effect of dielectric barrier discharge cold plasma combined with green tea extract on quality and safety of ready-to-eat fish patties during storage

Abstract

Atmospheric cold plasma (ACP) can be used to prevent the growth of microorganisms in ready-to-eat fish patties. The objective of this study is to investigate the effects of ACP treatment for 60 s combined with green tea extract (GTE) on quality and safety of ready-to-eat salmon patties during storage for 8 weeks. The samples were divided into 4 groups: control (Control), addition of 1% GTE (1% GTE), ACP treatment (Plasma) and ACP combined with 1% GTE (Plasma + 1% GTE). The total viable counts, E. coli, thiobarbituric acid reactive substances (TBARS), total volatile base nitrogen (TVBN), texture, pH and color were determined. It was found that ACP significantly reduced total viable counts, while incorporation of 1% GTE significantly reduced TBARS values. In addition, ACP treatment reduced TVBN levels during storage. Although ACP treatment resulted in a significantly lower pH compared to the control and 1% GTE samples, potentially due to the inhibition of microbial and proteolytic enzyme activity by reactive oxygen and nitrogen species, it did not adversely affect the texture or color of the salmon patties. It is suggested that cold plasma technology is a promising approach for reducing microbial loads and prolonging the shelf life of fish patties, with minimal adverse effects on product quality.