Microbial Decontamination of Dried Alaska Pollock Shreds Using Corona Discharge Plasma Jet: Effects on Physicochemical and Sensory Characteristics
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Choi, Soee | - |
dc.contributor.author | Puligundla, Pradeep | - |
dc.contributor.author | Mok, Chulkyoon | - |
dc.date.available | 2020-02-28T02:42:47Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2016-04 | - |
dc.identifier.issn | 0022-1147 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/8407 | - |
dc.description.abstract | Nonthermal techniques for microbial decontamination are becoming more common for ensuring food safety. In this study, a corona discharge plasma jet (CDPJ) was used for inactivation of microbial contaminants of dried Alaska pollock shreds. Corona plasma jet was generated at a current strength of 1.5 A, and a span length of 25 mm was maintained between the electrode tip and the sample. Upon the CDPJ treatment (0 to 3 min) of dried shreds, microbial contaminants namely aerobic and marine bacteria, and Staphylococcus aureus were inactivated by 2.5, 1.5, and >1.0 log units, respectively. Also, a one-log reduction of molds and yeasts contaminants was observed. The inactivation patterns are fitted well to the pseudo-first-order kinetics or Singh-Heldman model. The CDPJ treatment did not exert statistically significant (P > 0.05) changes in physicochemical properties, namely color characteristics, volatile basic nitrogen, and peroxide value of dried fish shreds, with some exceptions, as compared to untreated controls. Furthermore, CDPJ treatment had no significant impact on the sensory characteristics of dried fish shreds. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | WILEY | - |
dc.relation.isPartOf | JOURNAL OF FOOD SCIENCE | - |
dc.subject | INACTIVATION | - |
dc.subject | QUALITY | - |
dc.title | Microbial Decontamination of Dried Alaska Pollock Shreds Using Corona Discharge Plasma Jet: Effects on Physicochemical and Sensory Characteristics | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000374048200021 | - |
dc.identifier.doi | 10.1111/1750-3841.13261 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD SCIENCE, v.81, no.4, pp.M952 - M957 | - |
dc.identifier.scopusid | 2-s2.0-84960193509 | - |
dc.citation.endPage | M957 | - |
dc.citation.startPage | M952 | - |
dc.citation.title | JOURNAL OF FOOD SCIENCE | - |
dc.citation.volume | 81 | - |
dc.citation.number | 4 | - |
dc.contributor.affiliatedAuthor | Choi, Soee | - |
dc.contributor.affiliatedAuthor | Puligundla, Pradeep | - |
dc.contributor.affiliatedAuthor | Mok, Chulkyoon | - |
dc.type.docType | Article | - |
dc.subject.keywordAuthor | corona discharge plasma jet | - |
dc.subject.keywordAuthor | dried Alaska pollock shreds | - |
dc.subject.keywordAuthor | kinetic modeling | - |
dc.subject.keywordAuthor | microbial inactivation | - |
dc.subject.keywordAuthor | physicochemical properties | - |
dc.subject.keywordPlus | INACTIVATION | - |
dc.subject.keywordPlus | QUALITY | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.