Effects of cold atmospheric plasma on oxidative stability, microstructure, and volatile profile of pork meat

Oliinychenko, Y.K.; Saad, S.; Zymvrakaki, E.; Mourtzinos, I.; Tiwari, B.; Stratakos, A. Ch

Abstract

Cold atmospheric plasma (CAP) is an innovative non-thermal technology with potential to improve meat safety and preservation. This study evaluated the effects of CAP on oxidative markers, antioxidant activity, fatty acid profile, volatile composition, surface morphology, muscle microstructural characteristics and texture parameters. CAP was applied using piezoelectric direct discharge technology (PDD), with treatment durations of 0, 6, and 9 min. The results showed a significant increase in oxidation markers after 9 min treatment. Peroxide value and carbonyl content increased by ∼36 % and ∼21 %, respectively, whereas aldehyde content increased by ∼23 % after 6 and 9 min. Antioxidant capacity also increased after 9 min treatment, with total phenolic content increasing by 18 %, 2,2-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) activity by 17 %, and 1,1-Diphenyl-2-picrylhydrazyl (DPPH) activity by 17 % following 6 and 9 min treatment. CAP also modified the fatty acid profile, reducing saturated fats by ∼7 % and increasing monounsaturated fats by ∼11 %. Volatile analysis indicated increased levels of aldehydes, alcohols and ketones along with reduced sulphides, following 6 and 9 min of CAP exposure, with more pronounced changes observed at 9 min. Prolonged CAP exposure increased type IIB myofibre diameter and enhanced texture parameters, with hardness, springiness, and chewiness increasing by ∼35 %, ∼17 %, and ∼42 %, respectively. Surface roughness was most affected after 9 min of treatment. These findings show the need to optimise CAP treatment to enhance its benefits in meat processing while mitigating its adverse effects on meat quality.

• Journal Article Type: Article
• Acceptance Date: Apr 5, 2025
• Online Publication Date: Apr 8, 2025
• Publication Date: 2025-06
• Deposit Date: Apr 22, 2025
• Publicly Available Date: Apr 23, 2025
• Journal: Journal of Agriculture and Food Research
• Electronic ISSN: 2666-1543
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 21
• Article Number: 101893
• DOI: https://doi.org/10.1016/j.jafr.2025.101893
• Public URL: https://uwe-repository.worktribe.com/output/14319694
• Additional Information: This article is maintained by: Elsevier; Article Title: Effects of cold atmospheric plasma on oxidative stability, microstructure, and volatile profile of pork meat; Journal Title: Journal of Agriculture and Food Research; CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.jafr.2025.101893; Content Type: article; Copyright: © 2025 The Authors. Published by Elsevier B.V.