Effect of plasma-activated organic acids on different chicken cuts inoculated with Salmonella Typhimurium and Campylobacter jejuni and their antioxidant activity

Hag Ju Lee; Hyun Jung Lee; Azfar Ismail; Anand Kumar Sethukali; Dongbin Park; Ki Ho Baek; Cheorun Jo

Poultry Science (Dec 2023)

Effect of plasma-activated organic acids on different chicken cuts inoculated with Salmonella Typhimurium and Campylobacter jejuni and their antioxidant activity

Hag Ju Lee,
Hyun Jung Lee,
Azfar Ismail,
Anand Kumar Sethukali,
Dongbin Park,
Ki Ho Baek,
Cheorun Jo

Affiliations

Hag Ju Lee: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
Hyun Jung Lee: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
Azfar Ismail: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
Anand Kumar Sethukali: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
Dongbin Park: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea
Ki Ho Baek: Department of Nano-Bio Convergence, Korea Institute of Materials Science, Changwon 51508, South Korea
Cheorun Jo: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, South Korea; Corresponding author:

Journal volume & issue: Vol. 102, no. 12
p. 103126

Abstract

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ABSTRACT: Lactic acid, gallic acid, and their mixture (1% each) were prepared (LA, GA, and LGA) and plasma-activated organic acids (PAOA) were produced through exposure to plasma for 1 h (PAL, PAG, and PLGA). Chicken breast and drumstick were immersed in the prepared solutions for 10 min and analyzed their antibacterial effect against Salmonella Typhimurium and Campylobacter jejuni and antioxidant activity during 12 d of storage. As a result, PAOA inactivated approximately 6.37 log CFU/mL against S. Typhimurium and 2.76, 1.86, and 3.04 log CFU/mL against C. jejuni (PAL, PAG, and PLGA, respectively). Moreover, PAOA had bactericidal effect in both chicken parts inoculated with pathogens, with PAL and PLGA displaying higher antibacterial activity compared to PAG. Meanwhile, PAOA inhibited lipid oxidation in chicken meats, and PAG and PLGA had higher oxidative stability during storage compared to PAL. This can be attributed to the superior antioxidant properties of GA and LGA, including higher total phenolic contents, ABTS+ reducing activity, and DPPH radical scavenging activity, when compared to LA. In particular, when combined with plasma treatment, LGA showed the greatest improvement in antioxidant activity compared to other organic acids. In summary, PLGA not only had a synergistic bactericidal effect against pathogens on chicken, but also improved oxidative stability during storage. Therefore, PLGA can be an effective method for controlling microorganisms without adverse effect on lipid oxidation for different chicken cuts.

Published in Poultry Science

ISSN: 0032-5791 (Print); 1525-3171 (Online)
Publisher: Elsevier
Country of publisher: United States
LCC subjects: Agriculture: Animal culture
Website: https://www.journals.elsevier.com/poultry-science

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