Kim, S.H.; Roy, P.K.; Jeon, E.B.; Park, S.Y. The Efficacy of Floating Dielectric Barrier Discharge Plasma against Staphylococcus aureus and Salmonella Typhimurium on Fried Fish Paste. Appl. Sci.2024, 14, 1875.
Kim, S.H.; Roy, P.K.; Jeon, E.B.; Park, S.Y. The Efficacy of Floating Dielectric Barrier Discharge Plasma against Staphylococcus aureus and Salmonella Typhimurium on Fried Fish Paste. Appl. Sci. 2024, 14, 1875.
Kim, S.H.; Roy, P.K.; Jeon, E.B.; Park, S.Y. The Efficacy of Floating Dielectric Barrier Discharge Plasma against Staphylococcus aureus and Salmonella Typhimurium on Fried Fish Paste. Appl. Sci.2024, 14, 1875.
Kim, S.H.; Roy, P.K.; Jeon, E.B.; Park, S.Y. The Efficacy of Floating Dielectric Barrier Discharge Plasma against Staphylococcus aureus and Salmonella Typhimurium on Fried Fish Paste. Appl. Sci. 2024, 14, 1875.
Abstract
In this study, we evaluated the antibacterial effect against Staphylococcus aureus and Salmonella Typhimurium in fried fish paste using floating electrode-dielectric barrier discharge (FE-DBD) plasma (1.1 kV, 43 kHz, N2 1.5 m/s, 1-60 min). In addition, quality evaluation (pH, VBN) of fried fish paste was conducted after FE-DBD plasma treatment. When FE-DBD plasma was treated for 1, 5, 10, 20, 30 and 60 min, S. aureus decreased by 0.16-1.13 log10 CFU/g, and S. Typhimurium decreased 0.25-1.13 log10 CFU/g. Both decreased > log10 CFU/g at 60 min. The D-value was 58.92 and R2 was 0.97 for S. aureus using first-order kinetics, and the D-value was 43.60 and R2 was 0.97 for S. Typhimurium using the Weibull model. There was no significant difference in pH after FE-DBD plasma treatment (p > 0.05). However, volatile basic nitrogen (VBN) significantly decreased as the treatment time increased (p < 0.05), and it was the lowest at 60 min to 3.46. Therefore, FE-DBD plasma treatment could be considered as a technology for preserving the quality of processed foods.
Keywords
fried fish paste; FE-DBD plasma; first-order kinetics; Staphylococcus aureus; Salmonella Typhimurium; Weibull model
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
