Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage

Xiaoting Wang; Zhaobin Wang; Hong Zhuang; Mustapha Muhammad Nasiru; Yuan Yuan; Jianhao Zhang; Wenjing Yan

doi:10.1016/j.meatsci.2021.108456

Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage

Meat Sci. 2021 Jun:176:108456. doi: 10.1016/j.meatsci.2021.108456. Epub 2021 Feb 13.

Authors

Xiaoting Wang¹, Zhaobin Wang², Hong Zhuang³, Mustapha Muhammad Nasiru⁴, Yuan Yuan⁵, Jianhao Zhang⁶, Wenjing Yan⁷

Affiliations

¹ National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: 2017208030@njau.edu.cn.
² National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: 2017208001@njau.edu.cn.
³ Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, United States. Electronic address: hong.zhuang@ars.usda.gov.
⁴ National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: 2018208036@njau.edu.cn.
⁵ National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: 2017108071@njau.edu.cn.
⁶ National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: nau_zjh@njau.edu.cn.
⁷ National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: ywj1103@njau.edu.cn.

PMID: 33621829
DOI: 10.1016/j.meatsci.2021.108456

Abstract

The objective of this work was to investigate the changes in color, metmyoglobin reducing activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by dielectric barrier discharge cold plasma (DBD-CP) at different voltages and frequencies during storage at 4 °C. DBD-CP treatment, including treatment voltages and frequencies, caused the decrease of a^⁎ value and MRA (P < 0.05), promoted the accumulation of metmyoglobin (P < 0.05), and significantly increased TBARS values (P < 0.05). It was the first time revealed that the effect of treatment voltage on the quality of beef patty was greater than that of frequency. In addition, there were significant and strong positive correlations between a^⁎ value and MRA and negative correlations between a^⁎ value, metmyoglobin (MMb)% and TBARS. Taken together, Data demonstrated that DBD-CP treatment can significantly affect meat redness, Mb contents, MRA, and lipid oxidation in ground beef during storage, and accelerate discoloration and lipid oxidation of meat.

Keywords: Atmospheric cold plasma; CIEL(⁎)a(⁎)b(⁎); Metmyoglobin reducing activity; Red meat; Shelf life.

MeSH terms

Animals
Cattle
Color*
Food Handling / methods
Food Preservation / methods*
Food Storage
Meat Products / analysis*
Metmyoglobin / metabolism*
Plasma Gases*
Thiobarbituric Acid Reactive Substances / analysis

Substances

Plasma Gases
Thiobarbituric Acid Reactive Substances
Metmyoglobin