Effects of different antioxidants on quality of meat patties treated with in-package cold plasma

Abstract

Effects of antioxidants butylated hydroxytoluene (BHT, 0.02%), carnosine (1%), and plant extracts rosemary (RE, 1%), pine bark (PBE, 1%) and pomegranate (PGE, 1%) were investigated on total plate counts, pH, color, and lipid oxidation (LPO) in chicken breast meat patties packed in modified atmosphere and treated with dielectric-barrier-discharge (DBD) cold plasma (CP). The effect on mesophilic inactivation (> 50% reduction) by CP in stored patties varied with antioxidants. No effect was noted for BHT and PBE. RE and PGE enhanced it by >65%, but carnosine suppressed it completely. Antioxidants did not affect CP-induced pH reduction. Plant extracts significantly influenced CIEL*a*b* measurements and prevented CP effects on them during storage. BHT, carnosine, RE, and PGE reduced LPO by more than 18% in CP-treated, stored samples. PBE completely suppressed LPO in CP-treated, and PGE in non-CP-treated, stored patties. Natural plant extracts could improve microbial inactivation and inhibit LPO in CP-processed meat. Industrial relevanceAdding antioxidants in food matrix affects antimicrobial inactivation and prevents oxidative damages by in-package cold plasma (IPCP). The effectiveness varies with the antioxidant. Natural antioxidants rosemary, pomegranate, and pine bark extracts, can be used to enhance antimicrobial inactivation, suppress lipid oxidation, and maintain appearances of IPCP-processed meat products.