Disinfection of chicken fillets in packages with atmospheric cold plasma: effects of treatment voltage and time

作者：Wang, J. M.; Zhuang, H.^*; Lawrence, K.; Zhang, J. H.^*

来源：Journal of Applied Microbiology, 2018, 124(5): 1212-1219.

DOI：10.1111/jam.13637

• chicken breast meat
• colour
• dielectric barrier discharge
• in-package ACP
• microbiological quality
• pH

AimsTo study effects of treatment voltage and time of in-package atmospheric cold plasmas (ACP) on quality of raw chicken meat. @@@ Methods and ResultsMeat was packed in trays in air, treated with ACP and stored at 4 degrees C for 24h or 3days. Increasing voltage from 55 to 80kV caused increasing O-3 inside packages, but had no effects on microbes, colour and pH after 24h of storage at 4 degrees C. There were no differences in O-3, microbes, colour lightness and pH between treatment times 3, 6 and 9min at 80kV after 3-day storage. However, microbial populations on ACP-treated meat were lower than untreated control. Treatments at 80kV for >3min reduced meat redness and yellowness. @@@ ConclusionsACP voltage does not affect microbes, colour and pH of meat after 24h of storage. ACP treatments for 3min at 80kV reduce microbes and affect colour of raw meat. @@@ Significance and Impact of the StudyOur data demonstrate that increasing ACP voltage from 55 to 80kV or time from 3 to 9min may not affect meat microbial growth and pH. Increasing treatment time longer than 3min may affect meat appearance.

• 出版日期2018-5
• 单位南京农业大学; 海南大学