Improving the Lipid Oxidation of Beef Patties by Plasma-Modified Essential Oil/protein Edible Composite Films

To regulate the lipid oxidation of meat induced by plasma treatment, this study combined plasma with essential oil/protein edible composite films. Effects of plasma on the physicochemical properties of the composite film, such as color, swelling rate, solubility, transmittance, water vapor permeability, and chemical bonds, were evaluated. Changes in basic physicochemical properties and volatile compounds of fresh beef patties coated with composite films after plasma treatment were evaluated. Results showed that plasma treatment had no significant effect on the physicochemical properties of films (p 0.05). Plasma treatment could accelerate the penetration of essential oil into meat and improve the sterilization efficiency, the total bacterial count in meat decreased from 4.66 to 3.75 log CFU/g (p < 0.05). Meanwhile, composite films could significantly reduce the plasma-induced lipid oxidation from 0.16 to 0.06 mg MDA/kg (p < 0.05), and decrease the existence of 10 volatile compounds (including alcohols, aldehydes, ketones, and esters) in beef patties after plasma treatment. In general, the application of plasma combined with composite films in the preservation of fresh meat has a good application prospect.