Food and Fermentation Industries >

2026 , Vol. 52 >Issue 14: 235 - 245

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044598

Effect of cold plasma-modified atmosphere packaging on quality properties of meat dishes

  • FANG Yihao ,
  • TANG Mi ,
  • ZHU Hankun ,
  • YU Yong ,
  • MA Liang ,
  • ZHANG Yuhao
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Academy of Agricultural Sciences, Chongqing 400015, China)

Received date: 2025-09-22

  Revised date: 2025-11-25

  Online published: 2026-08-21

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Abstract

Using stir-fried pork tenderloin slices as the research subject, this study investigated the effects of cold plasma combined with modified atmosphere packaging (MAP) technology on product shelf life, texture, color, flavor, and oxidation indicators.The results showed that combining cold plasma with either low-oxygen or oxygen-free MAP treatments more effectively inhibited microbial growth during storage, extending the shelf life to 4 days.The texture and color parameters of the treated products were superior to the control group during storage.However, reactive species generated by cold plasma treatment, such as charged particles and ozone, intensified oxidation reactions.This caused the product color to be inferior to that of the MAP-only treatment group.Additionally, lipid and protein oxidation became more pronounced during storage.Although overall oxidation did not significantly affect sensory quality, the increase in dityrosine (from protein oxidation) and decrease in total sulfhydryl groups showed a negative correlation with texture properties.Lipid oxidation produced slight rancid off-flavors, primarily consisting of seven volatile compounds:hexanal, (E)-2-undecenal, butanoic acid, and others.In conclusion, the combined cold plasma-MAP technology extended shelf life while maintaining favorable texture and color properties.However, the induced lipid and protein oxidation require attention, and incorporating appropriate antioxidants may further enhance the application effectiveness of this technology.

Key words： meat dishes; cold plasma; modified atmosphere packaging; storage quality; rancid flavor

Cite this article

FANG Yihao , TANG Mi , ZHU Hankun , YU Yong , MA Liang , ZHANG Yuhao . Effect of cold plasma-modified atmosphere packaging on quality properties of meat dishes[J]. Food and Fermentation Industries, 2026 , 52(14) : 235 -245 . DOI: 10.13995/j.cnki.11-1802/ts.044598

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