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Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques

Various techniques were employed to evaluate freshness, volatile changes, and metabolites in chicken meat treated with plasma-activated lactic-gallic acid. Collectively 96 slices and 216 cubes of chicken breasts and drumsticks were immersed in deionized water (control), a mixture of lactic and galli...

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Main Authors: Ismail, Azfar, Lee, Hag Ju, Hong, Suk-Ju, Kim, Ghiseok, Choi, Minwoo, Jo, Cheorun
Format: Article
Published: Elsevier Ltd 2024
Online Access:http://psasir.upm.edu.my/id/eprint/105833/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85179583415&doi=10.1016%2fj.ifset.2023.103544&partnerID=40&md5=c07060e538abb819fc818ab004e983f5
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spelling my.upm.eprints.1058332024-05-08T14:25:30Z http://psasir.upm.edu.my/id/eprint/105833/ Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques Ismail, Azfar Lee, Hag Ju Hong, Suk-Ju Kim, Ghiseok Choi, Minwoo Jo, Cheorun Various techniques were employed to evaluate freshness, volatile changes, and metabolites in chicken meat treated with plasma-activated lactic-gallic acid. Collectively 96 slices and 216 cubes of chicken breasts and drumsticks were immersed in deionized water (control), a mixture of lactic and gallic acids (0.3 lactic and 0.3 gallic; LGA), plasma-activated deionized water, or PLGA for 10 min. A synergistic effect of plasma was observed with low-concentration LGA in preserving meat quality and color over 8-day aerobic storage (4 °C). On day 8, PLGA-treated breasts and drumsticks exhibited a significant reduction in bacterial spoilage by 0.69 and 0.50 log CFU/g, respectively, compared to control treatment. They also showed the low levels of 2-thiobarbituric acid reactive substances, respectively, as opposed to others. PLGA effectively sanitized and improved meat quality during storage. Multi-analytical techniques revealed strong correlations between anserine and taurine as antioxidants, linking them with freshness and chemical changes in chicken meat. Industrial relevance: Cold atmospheric plasma is FDA-approved for surgical trials, while its potential in the food industry is currently under evaluation and gaining global attention. The combination of plasma and low-concentration lactic-garlic acid (LGA) holds significant promise for expanding markets by preserving color, and fortifying antimicrobial and antioxidant properties of chicken meat. In this study, PLGA treatment enhances chicken meat quality compared to other treatments, reducing microbial growth by up to 17, lowering lipid oxidation by up to 12, and improving volatile changes during storage. Additionally, it establishes a robust foundation for using multi-analytical techniques to correlate chicken meat freshness and chemical changes with direct relevance to the food industry. Elsevier Ltd 2024 Article PeerReviewed Ismail, Azfar and Lee, Hag Ju and Hong, Suk-Ju and Kim, Ghiseok and Choi, Minwoo and Jo, Cheorun (2024) Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques. Innovative Food Science and Emerging Technologies, 91. art. no. 103544. pp. 1-11. ISSN 1466-8564; ESSN: 1878-5522 https://www.scopus.com/inward/record.uri?eid=2-s2.0-85179583415&doi=10.1016%2fj.ifset.2023.103544&partnerID=40&md5=c07060e538abb819fc818ab004e983f5 10.1016/j.ifset.2023.103544
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Various techniques were employed to evaluate freshness, volatile changes, and metabolites in chicken meat treated with plasma-activated lactic-gallic acid. Collectively 96 slices and 216 cubes of chicken breasts and drumsticks were immersed in deionized water (control), a mixture of lactic and gallic acids (0.3 lactic and 0.3 gallic; LGA), plasma-activated deionized water, or PLGA for 10 min. A synergistic effect of plasma was observed with low-concentration LGA in preserving meat quality and color over 8-day aerobic storage (4 °C). On day 8, PLGA-treated breasts and drumsticks exhibited a significant reduction in bacterial spoilage by 0.69 and 0.50 log CFU/g, respectively, compared to control treatment. They also showed the low levels of 2-thiobarbituric acid reactive substances, respectively, as opposed to others. PLGA effectively sanitized and improved meat quality during storage. Multi-analytical techniques revealed strong correlations between anserine and taurine as antioxidants, linking them with freshness and chemical changes in chicken meat. Industrial relevance: Cold atmospheric plasma is FDA-approved for surgical trials, while its potential in the food industry is currently under evaluation and gaining global attention. The combination of plasma and low-concentration lactic-garlic acid (LGA) holds significant promise for expanding markets by preserving color, and fortifying antimicrobial and antioxidant properties of chicken meat. In this study, PLGA treatment enhances chicken meat quality compared to other treatments, reducing microbial growth by up to 17, lowering lipid oxidation by up to 12, and improving volatile changes during storage. Additionally, it establishes a robust foundation for using multi-analytical techniques to correlate chicken meat freshness and chemical changes with direct relevance to the food industry.
format Article
author Ismail, Azfar
Lee, Hag Ju
Hong, Suk-Ju
Kim, Ghiseok
Choi, Minwoo
Jo, Cheorun
spellingShingle Ismail, Azfar
Lee, Hag Ju
Hong, Suk-Ju
Kim, Ghiseok
Choi, Minwoo
Jo, Cheorun
Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
author_facet Ismail, Azfar
Lee, Hag Ju
Hong, Suk-Ju
Kim, Ghiseok
Choi, Minwoo
Jo, Cheorun
author_sort Ismail, Azfar
title Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
title_short Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
title_full Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
title_fullStr Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
title_full_unstemmed Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
title_sort evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
publisher Elsevier Ltd
publishDate 2024
url http://psasir.upm.edu.my/id/eprint/105833/
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85179583415&doi=10.1016%2fj.ifset.2023.103544&partnerID=40&md5=c07060e538abb819fc818ab004e983f5
_version_ 1800093786339016704
score 13.223943

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