Premium
Application of cold oxygen plasma for the reduction of C ladosporium cladosporioides and P enicillium citrinum on the surface of dried filefish ( S tephanolepis cirrhifer ) fillets
Author(s) -
Park Shin Young,
Ha SangDo
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12730
Subject(s) - tbars , cladosporium cladosporioides , penicillium citrinum , food science , chemistry , thiobarbituric acid , biology , biochemistry , lipid peroxidation , botany , oxidative stress
Summary This study was conducted to investigate the effects of cold oxygen plasma ( COP ) on the reductions of P enicillium citrinum and C ladosporium cladosporioides on the surface of dried filefish fillets ( S tephanolepis cirrhifer ). The counts were significantly ( P < 0.05) reduced with the increase in the treatment time (3–20 min) of COP on the fillets. However, no significant ( P > 0.05) differences were observed in the counts between 3 and 5 min of COP . The average decrease in the counts of C . cladosporioides and P . citrinum caused by 3–20 min of COP was 0.91 and 1.04 log 10 CFU g −1 , respectively. A reduction of >1‐log 10 CFU g −1 was observed on the fillets treated with COP for >10 min. Decimal reduction time ( d R ) by Weibull model was 9.32 and 7.42 min of COP for C . cladosporioides and P . citrinum , respectively. The fillets exposed to 20 min of COP displayed increased thiobarbituric acid reactive substance ( TBARS ) and decreased overall sensory acceptance. However, the fillets treated with 10 min of COP received satisfactory TBARS and consumer acceptance. Therefore, a 10‐min COP could be effective in reducing >90% and inactivating of the mould without causing any deleterious changes to the physicochemical and sensory qualities of the fillet.