Effects of cold atmospheric plasma on oxidative stability, microstructure, and volatile profile of pork meat
Cold atmospheric plasma (CAP) is an innovative non-thermal technology with potential to improve meat safety and preservation. This study evaluated the effects of CAP on oxidative markers, antioxidant activity, fatty acid profile, volatile composition, surface morphology, muscle microstructural chara...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325002649 |
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| Summary: | Cold atmospheric plasma (CAP) is an innovative non-thermal technology with potential to improve meat safety and preservation. This study evaluated the effects of CAP on oxidative markers, antioxidant activity, fatty acid profile, volatile composition, surface morphology, muscle microstructural characteristics and texture parameters. CAP was applied using piezoelectric direct discharge technology (PDD), with treatment durations of 0, 6, and 9 min. The results showed a significant increase in oxidation markers after 9 min treatment. Peroxide value and carbonyl content increased by ∼36 % and ∼21 %, respectively, whereas aldehyde content increased by ∼23 % after 6 and 9 min. Antioxidant capacity also increased after 9 min treatment, with total phenolic content increasing by 18 %, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) activity by 17 %, and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) activity by 17 % following 6 and 9 min treatment. CAP also modified the fatty acid profile, reducing saturated fats by ∼7 % and increasing monounsaturated fats by ∼11 %. Volatile analysis indicated increased levels of aldehydes, alcohols and ketones along with reduced sulphides, following 6 and 9 min of CAP exposure, with more pronounced changes observed at 9 min. Prolonged CAP exposure increased type IIB myofibre diameter and enhanced texture parameters, with hardness, springiness, and chewiness increasing by ∼35 %, ∼17 %, and ∼42 %, respectively. Surface roughness was most affected after 9 min of treatment. These findings show the need to optimise CAP treatment to enhance its benefits in meat processing while mitigating its adverse effects on meat quality. |
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| ISSN: | 2666-1543 |