Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage.

The objective of this work was to investigate the changes in color, metmyoglobin reducing activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by dielectric barrier discharge cold plasma (DBD-CP) at different voltages and frequencies during storage at 4 °C. DBD-CP treatment, including treatment voltages and frequencies, caused the decrease of a⁎ value and MRA (P < 0.05), promoted the accumulation of metmyoglobin (P < 0.05), and significantly increased TBARS values (P < 0.05). It was the first time revealed that the effect of treatment voltage on the quality of beef patty was greater than that of frequency. In addition, there were significant and strong positive correlations between a⁎ value and MRA and negative correlations between a⁎ value, metmyoglobin (MMb)% and TBARS. Taken together, Data demonstrated that DBD-CP treatment can significantly affect meat redness, Mb contents, MRA, and lipid oxidation in ground beef during storage, and accelerate discoloration and lipid oxidation of meat. • DBD-CP treatment resulted in reduced meat redness (a⁎) and MRA during storage. • Effect of DBD-CP treatment on Mb contents in beef depended on Mb form. • DBD-CP treatment resulted in increased TBARS during storage. • Both DBD-CP voltage and frequency affected a⁎ value, Mb contents, MRA, and TBARS. • Mb, MRA, TBARS and a⁎ value significantly and strongly correlated in beef. [ABSTRACT FROM AUTHOR]