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

IF 3.4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Tongliang Yang, Zihan Qu, Yaqing Bian, Daheng Yue, Yifu Zhang, Guiyun Chen, Shuhong Li, Ye Chen
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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.

介质阻挡放电冷等离子体对豆腐乳储存过程中的影响:改善豆腐乳的物理性质、风味成分和微生物安全性
豆制品加工的最新进展推动了创新方法的探索,以提高豆制品的保存质量。本研究介绍了介质阻挡放电冷等离子体(CP)作为一种非热处理技术,以抑制薄豆腐(TSBC)储存过程中微生物的增殖,并减轻与之相关的臭味。风味分析表明,经冷等离子体处理后的TSBC的重味降低了55.51%,而非重味增加了39.87% (P <;0.05)。此外,CP处理后TSBC的pH值和a* color值从6.01和1.23下降到5.88和0.70 (P <;分别为0.05)。冷等离子体处理的TSBC具有较低的粘附性和提高的感觉存储能力。此外,TSBC中初始细菌总数从4.59减少到3.86 lg CFU∙g−1 (P <;0.05)。logistic细菌生长模型表明,CP处理显著降低了最大特定生长率,有效抑制了贮藏过程中细菌的生长。本研究为冷等离子体方法在豆制品加工中的潜在应用铺平了道路,为开发更具吸引力和商业可行性的豆制品提供了机会。
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来源期刊
Journal of Food Science
Journal of Food Science 工程技术-食品科技
CiteScore
7.10
自引率
2.60%
发文量
412
审稿时长
3.1 months
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.
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