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KMID : 0380620200520050560
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 5 p.560 ~ p.563
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Quality characteristics of rice noodles treated with cold plasma
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Kim Hyun-Joo
Lee Byong-Won
Baek Ki-Ho
Jo Cheorun
Kim Jae-Kyung
Lee Jin-Young
Lee Yu-Young
Kim Min-Young
Kim Mi-Hyang
Lee Byoung-Kyu
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Abstract
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Cold plasma has been applied to improve quality of food product; however, studies on its effects on microbial and physicochemical qualities of rice noodles are rarely conducted. In this study, changes in the quality characteristics of rice noodles treated by cold plasma were determined. Cold plasma was generated in a square-shaped plastic container (250 W, 15 kHz, ambient air), and dielectric barrier discharge plasma treatments were applied to rice noodle samples for 0, 10, or 20 min. Rice noodles inoculated with either Bacillus cereus or Escherichia coli O157:H7 were subjected to plasma treatment for 20 min, and the approximate bacterial count reduction were 4.10 and 2.75 log CFU/g, respectively. The Hunter color values of the sample were increased after cold plasma treatment. Peroxide values and thiobarbituric acid reactive substance (TBARS) were increased with an increase in cold plasma treatment time. Futhermore, lipid oxidation was enhanced. Although further studies are warranted to evaluate changes in chemical qualities, such as lipid oxidation of rice noodles, induced by cold plasma, the results suggest that cold plasma can improve the microbial and physical qualities of rice noodles.
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KEYWORD
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Rice noodles, Cold plasma, Quality
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