Effects of packaging parameters on the microbial decontamination of Korean steamed rice cakes using in-package atmospheric cold plasma treatment

• Published in: Food science and biotechnology pp. 1535 - 1542
• Main Authors: 강주현, 전예정, 민세철
• Format: Journal Article
• Language: English
• Published: 한국식품과학회 01.11.2021
• Subjects: 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-021-00990-0

The effects of packaging materials, packageshape, and secondary packaging on the inactivation ofindigenous mesophilic aerobic bacteria in Korean steamedrice cakes using in-package atmospheric dielectric barrierdischarge cold plasma (ADCP) treatment were investigated. Inactivation of indigenous mesophilic aerobic bacteriaby ADCP treatment (21 kV, 3 min) was significantlyincreased by 0.6 and 0.8 log CFU/g (p\0.05) from0.7 ± 0.1 and 0.5 ± 0.1 CFU/g, respectively, whenpolypropylene (PP) and low-density polyethylene (LDPE)were laminated with nylon, respectively. Secondary packaginglowered the inactivation level by 0.7–0.8 log CFU/gfrom 1.1 to 1.3 log CFU/g. In-package ADCP treatment didnot alter the water vapor permeability, oxygen transmissionrate, and tensile properties of PP, LDPE, nylon/PP, andnylon/LDPE. Thus, the results demonstrated that laminationof PP or LDPE with nylon and treatment before secondarypackaging may be effective strategies for microbialinactivation by in-package ADCP treatment. KCI Citation Count: 6