Effect of dielectric barrier discharge cold plasma on the thin sheet of bean curd during storage: Improve the physical properties, flavor composition, and microbial safety
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引用次数: 0
Abstract
Recent advances in soy product processing have driven the exploration of innovative methods to enhance the preservation quality of soy products. This study introduces dielectric barrier discharge cold plasma (CP) as a non-thermal processing technique to suppress the proliferation of microorganisms during the storage of thin sheet bean curd (TSBC) and to mitigate the beany odor associated with it. Flavor analysis revealed that the beany odor in TSBC treated with cold plasma decreased by 55.51%, while the non-beany aroma increased by 39.87% (P < 0.05). Furthermore, the pH and a* color values of TSBC following CP treatment decreased from 6.01 and 1.23 to 5.88 and 0.70 (P < 0.05), respectively. TSBC treated with cold plasma exhibited lower adhesiveness and improved sensory storage capabilities. Additionally, the initial total bacterial count in TSBC was reduced from 4.59 to 3.86 lg CFU∙g−1 (P < 0.05). The logistic bacterial growth model indicated that CP treatment significantly decreased the maximum specific growth rate, effectively inhibiting bacterial growth during storage. This study paves the way for the potential application of cold plasma methods in soy product processing, presenting opportunities to develop more appealing and commercially viable soy products.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.