Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage

The effect of low-pressure plasma on quality attributes of meat is an important aspect, which must be considered before application in food. The aim of this study was to determine the color, fatty acid composition, lipid oxidation expressed as thiobarbituric acid reactive substances and total antioxidant capacity of raw pork samples exposed to helium low-pressure plasma treatment (20kPa) for 0, 2, 5, and 10min during the storage period. The thiobarbituric acid reactive substance concentrations of all plasma-treated samples during storage were in the range from 0.26 to 0.61mg malondialdehyde/kg. Exposure time caused significant changes only in total color difference, hue angle, and chroma after 10min of treatment. Ferric reducing ability of plasma values of meat samples decreased from 1.93 to 1.40mmol Trolox Eq/kg after 14 days of storage. The storage period significantly affected proportion of polyunsaturated fatty acids, with an increase about 3% after 14 days of refrigeration storage while the content of saturated fatty acids was at the same level. Helium low-pressure plasma does not induce oxidative processes. Application of this decontamination technique while maintaining product quality is possible in food industry.