程腾,薛冬,郑凯茜,相启森,白艳红.冷等离子体处理对生鲜鸡胸肉杀菌效果及品质影响[J].包装工程,2023,44(13):84-92.
CHENG Teng,XUE Dong,ZHENG Kai-xi,XIANG Qi-sen,BAI Yan-hong.Effect of Cold Plasma Treatment on Microbial Inactivation and Quality Attributes of Fresh Chicken Breasts[J].Packaging Engineering,2023,44(13):84-92. |
| 冷等离子体处理对生鲜鸡胸肉杀菌效果及品质影响 |
| Effect of Cold Plasma Treatment on Microbial Inactivation and Quality Attributes of Fresh Chicken Breasts |
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| DOI：10.19554/j.cnki.1001-3563.2023.13.011 |
| 中文关键词: 沿面介质阻挡放电 鸡胸肉 微生物失活 品质指标 |
| 英文关键词: surface dielectric barrier discharge (SDBD) chicken breasts microbial inactivation quality attributes |
| 基金项目:河南省重大公益专项(201300110100);国家自然科学基金(32072356);郑州市协同创新专项(2021ZDPY0201) |
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| 中文摘要: |
| 目的 研究沿面介质阻挡放电(Surface Dielectric Barrier Discharge，SDBD)等离子体对生鲜鸡胸肉的杀菌作用及品质影响。方法 采用放电功率为260 W的SDBD等离子体分别处理生鲜鸡胸肉2 min和4 min，并于4 ℃贮藏12 d。每隔3 d取样，测定菌落总数、色泽、pH、汁液流失率、硫代巴比妥酸反应物(Thiobarbituric Acid Reactive Substances，TBARS)含量、挥发性盐基氮(Total Volatile Basic Nitrogen，TVB-N)含量及质构特性。结果 经SDBD等离子体处理2 min或4 min，并于4 ℃贮藏12 d后，生鲜鸡胸肉的菌落总数分别为7.16 lg(CFU/g)和6.70 lg(CFU/g)，均低于对照组样品的菌落总数(7.55 lg(CFU/g))。此外，SDBD等离子体处理能够显著(P<0.05)改善冷藏期间鸡胸肉的品质参数，如pH、色泽(L*、a*和b*)、汁液流失率、TVB–N含量和质构特性(硬度、弹性、咀嚼性等)，但对脂质氧化具有促进作用。结论 SDBD等离子体对生鲜鸡胸肉具有良好的杀菌效果，并有效保持了其品质，在鸡胸肉保鲜上具有巨大的应用前景。 |
| 英文摘要: |
| The work aims to investigate the effect of surface dielectric barrier discharge (SDBD) plasma treatment on the microbial inactivation and quality attributes of fresh chicken breasts. The chicken breasts samples were treated with SDBD plasma at 260 W for 2 min and 4 min respectively and then stored at 4 ℃ for up to 12 days. The physicochemical properties of chicken breasts were measured every three days, including the total viable count (TVC), color, pH, drip loss, thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) as well as textural parameters. After storage at 4 ℃ for 12 days, the TVC of samples treated with SDBD plasma for 2 min or 4 min increased to 7.16 lg(CFU/g) and 6.70 lg(CFU/g), respectively, lower than the 7.55 lg(CFU/g) of the control samples. In addition, the SDBD plasma treatment also effectively improved the quality attributes of refrigerated chicken breasts, including pH, color (L, a, and b), drip loss, TVB-N content, and textural parameters (such as hardness, springiness, and chewiness), but remarkably promoted the lipid oxidation of chicken breasts. In summary, SDBD plasma treatment has good microbial inactivation for fresh chicken breasts and maintains the quality attributes, which has great application prospects in chicken breast preservation. |
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