Efecto del tratamiento con plasma frío sobre emulsiones cárnicas.

Abstract

Cold plasma is used to inactivate microorganisms and disinfect surfaces by discharging ionized gas. The objective of this work was to evaluate the effect of treatment time (0, 2 and 5min) with cold plasma (1000V / 480Pa / Helium) on the physicochemical (pH, Colorimetry, Stability, Microstructure, CRA) and functional properties (Enzymatic Digestibility ) of a meat emulsion (18.8% meat protein, 17.2% fat, 63.3% water). Changes produced by treatment were observed on days 2 and 4 after treatment. Methods from the A.O.AC (2016) were used for the analysis. Color was determined on the CIELab scale, digestibility by in vitro enzymatic method and the microstructure was analyzed with Motic-plus software. In the results, it was found that the treatment decreased the Luminosity (L) of the treated samples for 2 min in 11 units on the first day and was detected over time; while in the samples treated for 4 minutes, there were no alterations, the coordinate to samples two units on the first day in the samples treated for 5 minutes, the coordinate b decreased with greater exposure to treatment. Treatment and storage time had no significant influence (p> 0.05) on pH and stability. Digestibility increases with treatment and storage time by 3.2%. The treatment improved the CRA but increased the size of the fat globule. The treatment affects the color of the emulsions studied, observing a greater change at longer exposure tim.