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In this study, we evaluated the antibacterial effect of floating electrode–dielectric barrier discharge (FE-DBD) plasma (1.1 kV, 43 kHz, N2 1.5 m/s, 1–60 min) against Staphylococcus aureus and Salmonella Typhimurium in fried fish paste. In addition, a quality evaluation (pH, VBN) of fried fish paste was conducted after the FE-DBD plasma treatment. When FE-DBD plasma was used for treatment for 1, 5, 10, 20, 30, and 60 min, S. aureus decreased by 0.16–1.13 log10 CFU/g, and S. Typhimurium decreased by 0.25–1.13 log10 CFU/g. Both decreased > log10 CFU/g at 60 min. The D-value was 58.92, and R2 was 0.97 for S. aureus using first-order kinetics, and the D-value was 43.60, and R2 was 0.97 for S. Typhimurium using the Weibull model. There was no significant difference in pH after the FE-DBD plasma treatment (p > 0.05). Additionally, volatile basic nitrogen (VBN) significantly decreased as the treatment time increased (p < 0.05), and it was the lowest 3.46 at 60 min. Therefore, this FE-DBD plasma treatment could be considered a technology for preserving the quality of processed foods.
Kim et al. (Sun,) studied this question.