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ISSN 2063-5346
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Effect of the Cold Plasma and Aqueous Grape Seeds Extract on Minced Beef

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Luhaib Abdulhussein Al-maqasisi and Firas Rashad Al-Samarai
» doi: 10.31838/ecb/2023.12.sa1.488

Abstract

Cold plasma (Cp) technology has developed in recent decades as a method of processing meat that functions as a bacteriostatic and bactericide, and it is used to treat meat as a non-thermal technique to preserve the sensory qualities of meat. Yet, one disadvantage of this approach is lipid oxidation. The purpose of this research is to investigate the effect of aqueous grape seed extract at (1%) concentration after spraying it onto meat (100 ml/kg) and then treating it with cold plasma (plasma jet) using argon gas at a frequency of 23 kHz, a voltage of 150 kV, a distance of 2 cm, and a time of 5 minutes, as well as to demonstrate the extent of its effect on the pH, total bacterial count (TBC), thiobarbituric acid substance (TBARs), peroxide value (PV) of meat at 4 ºC for 12 days. We separated 100 samples of minced beef into three groups. Group (1)- Control (Con), group (2)-Cold plasma (Cp), group (3)-Grape seeds extract (GSE), and group (4)-Cold plasma mixed Grape seed extract (CP+GSE): Each group has 25 samples, and all parameters were measured. The results showed that grape seed extract and cold plasma (Cp+GSE) work well together (a synergistic relationship), and it was the highest group that reduced the number of bacteria and the lipid oxidation level for 12 days at a temperature of 4 ℃.

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