In-package cold plasma treatment of braised chicken: voltage effect

作     者：Yali Zhang Yang Lei Suhong Huang Xiaoli Dong Jichao Huang Ming Huang Yali Zhang;Yang Lei;Suhong Huang;Xiaoli Dong;Jichao Huang;Ming Huang

作者机构：Nanjing Innovation Center of Meat Products ProcessingJiangsu Collaborative Innovation Center of Meat Production and ProcessingQuality and Safety Controland College of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China College of EngineeringNanjing Agricultural UniversityNanjing 210095China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2022年第11卷第4期

页      面：845-853页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：financially supported by the Key R&D Program(Modern Agriculture)of Jiangsu Province(BE2019308)。 

主　　题：In-package cold plasma Braised chicken Shelf-life Quality 

摘      要：This study investigated the effect of different dielectric barrier discharge cold plasma(DBD-CP) treatment voltages on the microbiological growth and quality characteristics of braised chicken during storage at(4 ± 1) ℃. Argon-packed samples were subjected to DBD-CP treatment for 3 min at voltages of 50, 60 and 70 k V. As a result, there was no significant(P 0.05) difference in L*, a*, b* and p H of braised chicken between control and treatment groups at the same storage time. However, the development of lipid oxidation in DBD-CP treatment samples was slower than that in air-packed samples. Compared to air-packed samples, the reduction of total viable count, yeasts and molds, lactic acid bacteria and Pseudomonads spp. in 70 k V treated samples on day 15 were 3.21, 2.41, 2.44 and 1.96 lg(CFU/g), respectively. The results indicate that DBD-CP treatment could extend the shelf life of braised chicken without negative impacts on quality characteristics.