Synergistic effects of plasma-activated water (PAW) and electrochemical treatment on the color of tuna slices

Abstract

Recent advances in the field of meat processing have promoted the exploration of innovative methods to enhance the visual appeal of meat products. This research introduces a new approach that involves the combination of plasma-activated water (PAW) and electrochemical processes to improve the redness of tuna meat. The study revealed that subjecting PAW to electrochemical treatment at −0.85 V for 5 min significantly enhanced its color-enhancing properties. This enhancement is linked to the conversion of nitrites and nitrates into nitric oxide (NO) during the electrochemical process, which then interact with myoglobin to form nitrosomyoglobin (NOMb), resulting in the desired pink coloration. While a slight rise in residual nitrite and lipid oxidation was noted after treatment, these levels remained within acceptable limits according to prevailing safety standards, ensuring consumer safety. This study sets the stage for the potential utilization of a combined approach involving PAW and electrochemical methods in meat processing, offering the prospect of developing more appealing and commercially viable meat products.