Effects of nonthermal dielectric barrier discharge plasma against Listeria monocytogenes and quality of smoked salmon fillets

Abstract

The objective was to explore the effects of dielectric barrier discharge (DBD) plasma on bacterial reduction, physiological characteristics (pH and moisture), and sensorial quality against Listeria monocytogenes on the surface of smoked salmon. Reductions were treated with 5, 10, 20, 30, 40, 50, and 60 min with DBD plasma varied from 0.17, 0.25, 0.32, 0.70, 0.81, 1.05, and 1.25 log(10) CFU/g, respectively. The R-2 and D-value of L. monocytogenes was .98 and 49.01 min, respectively. However, moisture levels were significantly different after 30 and 60 min of treatment compared with the control but pH and the sensory qualities were not. This study found that treated with 60 min DBD plasma reduced L. monocytogenes by more than 90% without negatively affecting the smoked salmon. Based on these results, antibacterial treatment for smoked salmon, and this strategy could be explored in the seafood industry to increase food safety.