The effects of dielectric barrier discharge cold plasma on the safety and shelf life parameters of mozzarella cheese

Abstract

The current study aimed to evaluate the effect of dielectric barrier discharge cold atmospheric plasma (DBD-CAP) on mozzarella cheese during 9 days of storage at 4 °C. The effect of DBD-CAP at 75 kV at three different treatment times (1, 3, and 5 min) on enterohemorrhagic Escherichia coli (EHEC), microbiological, physical, rheological, and sensory characteristics was analyzed. Moreover, DBD-CAP effects on composition, physicochemical, texture, rheology, meltability, oiling-off, sensory, and shelf life were evaluated. Our results showed that DBD-CAP at 3 and 5 min treatment time removed EHEC while reducing the total microbiota, Pseudomonas, Enterobacteriaceae, mesophilic bacteria, and yeasts. Moreover, DBD-CAP maintained the treated mozzarella samples' moisture, fat content, pH, and protein content. However, 3 min mozzarella treatment maintained color, odor, and taste quality compared to the control due to reduced yeast growth. Shelf life evaluation revealed that 3 min DBD-CAP treatment extended the shelf life of mozzarella cheese by at least two days; therefore, DBD-CAP can be effectively used to extend the shelf life of mozzarella without apparent side effects.

Keywords

• Cold plasma treatment
• Mozzarella
• Escherichia coli
• Cheese curd
• Storage