Cold plasmas combined with Ar-based MAP for meatball products: Influence on microbiological shelflife and quality attributes

Abstract

This study was to evaluate the cold plasma treated times (0, 3, 6, and 9 min) combining with Ar-based MAP on the microbiological shelflife and quality attributes in meatballs. Results showed that Ar-6 min and Ar-9 min groups could significantly decrease the initial counts of microorganism by 1.02 and 1.19 log CFU/g in meatballs, respectively, besides the shelf-life was prolonged for 14 days. Compared with the control group, the relative abundance of unclassified-Enterobacteriaceae and Acinetobacter were decreased from 19.04% to 12.54% and 30.88%–2.25% in the Ar-6 min group, respectively. Cold plasma treatment did not significantly change the initial TVB-N, although the lipid oxidation values were slightly higher in the Ar-6 min 0.93 mg/kg and Ar-9 min groups 0.92 mg/kg compared with the control group 0.83 mg/kg. Results of GC-IMS analysis revealed that, unlike the Ar-6 min group, the original odor of Ar-9 min was significantly different from the fresh meatballs, which may be related to marked higher contents of decanal, e−2-nonenal, benzene acetaldehyde, and benzaldehyde in Ar-9 min groups. Taken together, it is indicated that Ar-based MAP combining with cold plasma treated for 6 min was more suitable to be applied for the preservation of meatballs.