Evaluation of meat-quality and myofibrillar protein of chicken drumsticks treated with plasma-activated lactic acid as a novel sanitizer

[1]  Wenchun Wang,et al.  Plasma-Activated Water Treatment of Fresh Beef: Bacterial Inactivation and Effects on Quality Attributes , 2020, IEEE Transactions on Radiation and Plasma Medical Sciences.

[2]  Jun‐Hu Cheng,et al.  Changes in activity, structure and morphology of horseradish peroxidase induced by cold plasma. , 2019, Food chemistry.

[3]  A. Sakudo,et al.  Disinfection and Sterilization Using Plasma Technology: Fundamentals and Future Perspectives for Biological Applications , 2019, International journal of molecular sciences.

[4]  S. Deng,et al.  Effects of cold atmospheric plasma on squid proteases and gel properties of protein concentrate from squid (Argentinus ilex) mantle. , 2019, Food chemistry.

[5]  Hyun-seung Kim,et al.  Antifungal effect of non-thermal atmospheric plasma and its application for control of postharvest Fusarium oxysporum decay of paprika , 2019, Food Control.

[6]  Da-Wen Sun,et al.  Effects of atmospheric pressure plasma jet on the conformation and physicochemical properties of myofibrillar proteins from king prawn (Litopenaeus vannamei). , 2019, Food chemistry.

[7]  W. Choe,et al.  Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma , 2017, Innovative Food Science & Emerging Technologies.

[8]  D. Majou,et al.  Mechanisms of the bactericidal effects of nitrate and nitrite in cured meats. , 2018, Meat science.

[9]  M. Hashemi,et al.  Cold atmospheric plasma manipulation of proteins in food systems , 2018, Critical reviews in food science and nutrition.

[10]  K. Siliveru,et al.  Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture , 2018, Trends in Food Science & Technology.

[11]  F. Fernandes,et al.  Cold plasma processing of milk and dairy products , 2018 .

[12]  Songjie Wu,et al.  Reactive radical-driven bacterial inactivation by hydrogen-peroxide-enhanced plasma-activated-water , 2017 .

[13]  R. Deshmukh,et al.  Influence of cold plasma on fungal growth and aflatoxins production on groundnuts , 2017 .

[14]  C. Jo,et al.  Applications of cold plasma technology for microbiological safety in meat industry , 2017 .

[15]  Masafumi Ito,et al.  UV–vis spectroscopy study of plasma-activated water: Dependence of the chemical composition on plasma exposure time and treatment distance , 2017 .

[16]  Jun‐Seok Oh,et al.  Combined effect of protein and oxygen on reactive oxygen and nitrogen species in the plasma treatment of tissue , 2015 .

[17]  Annemie Bogaerts,et al.  A comparative study for the inactivation of multidrug resistance bacteria using dielectric barrier discharge and nano-second pulsed plasma , 2015, Scientific Reports.

[18]  A. Jambrak,et al.  The effect of gas phase plasma treatment on the anthocyanin and phenolic acid content of sour cherry Marasca (Prunus cerasus var. Marasca) juice , 2015 .

[19]  P. Chu,et al.  Effects and Mechanism of Atmospheric-Pressure Dielectric Barrier Discharge Cold Plasma on Lactate Dehydrogenase (LDH) Enzyme , 2015, Scientific Reports.

[20]  Jue Zhang,et al.  Assessment of the Physicochemical Properties and Biological Effects of Water Activated by Non-thermal Plasma Above and Beneath the Water Surface , 2015 .

[21]  Xiaoquan Yang,et al.  Fabrication and characterization of antioxidant pickering emulsions stabilized by zein/chitosan complex particles (ZCPs). , 2015, Journal of agricultural and food chemistry.

[22]  Aby A. Thyparambil,et al.  Protein helical structure determination using CD spectroscopy for solutions with strong background absorbance from 190 to 230nm. , 2014, Biochimica et biophysica acta.

[23]  Martin Clupek,et al.  Aqueous-phase chemistry and bactericidal effects from an air discharge plasma in contact with water: evidence for the formation of peroxynitrite through a pseudo-second-order post-discharge reaction of H2O2 and HNO2 , 2014 .

[24]  W. Choe,et al.  Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin , 2013 .

[25]  P. García-Segovia,et al.  Effect of pH on Color and Texture of Food Products , 2013, Food Engineering Reviews.

[26]  C. Alvarado,et al.  Quality and safety of broiler meat in various chilling systems. , 2013, Poultry science.

[27]  N. Bryan,et al.  Sodium nitrite: the "cure" for nitric oxide insufficiency. , 2012, Meat science.

[28]  G. Antoni,et al.  Inhibitory activity of lactic and acetic acid on Aspergillus flavus growth for food preservation , 2012 .

[29]  J. Calzada,et al.  Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets , 2012 .

[30]  Thomas von Woedtke,et al.  Estimation of Possible Mechanisms of Escherichia coli Inactivation by Plasma Treated Sodium Chloride Solution , 2011 .

[31]  M. Heinonen,et al.  Protein oxidation in muscle foods: a review. , 2011, Molecular nutrition & food research.

[32]  Su-Chen Huang,et al.  Effect of thawing and cold storage on frozen chicken thigh meat quality by high-voltage electrostatic field. , 2010, Journal of food science.

[33]  Qian Liu,et al.  Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles. , 2009, Meat science.

[34]  K. Honikel,et al.  The use and control of nitrate and nitrite for the processing of meat products. , 2008, Meat science.

[35]  F. Deumier.  Decontamination of deboned chicken legs by vacuum‐tumbling in lactic acid solution , 2006 .

[36]  B. E. Greene,et al.  Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef , 1982 .

[37]  B. F. Miller,et al.  Destruction of Salmonella on poultry meat with lysozyme, EDTA, x-ray, microwave and chlorine. , 1975, Poultry science.