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Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

机译：包装内冷等离子体处理对新鲜鸡胸肉的微生物货架期和外观的影响

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摘要

The effect of in-package cold plasmas (CP) was studied on microbiological shelf life and surface lightness of fresh chicken fillets (pectoralis major). Chicken fillets were packaged in food trays in air or modified atmosphere (MA) gas (O_2∶CO_2∶N_2 = 65∶30∶5) and stored at 4 ℃ after exposed to an in-package cold plasma (80 kV for 180 s) treatment. Populations of mesophiles, psychrophiles, and pseudomonas spp. were measured as indicators for microbiological shelf life and CIELAB L* values as an indicator for raw meat appearance. Results show that regardless of microbial type, there were no significant differences in microbial counts between the control and CP treated chicken fillets packed in air. However, in the MA packages, microbial counts were consistently lower than the non-treated control during refrigerated storage. Regardless of CP treatment, the microbial counts on the samples packed in air were much higher than in MA. They were more than 6 logs cfu/g in air compared to fewer than 4 logs cfu/g in MA after 7 d storage and fewer than 6 logs cfu/g after 14 d storage. Regardless of CP treatment and gas composition in package, there were no significant differences in the surface L* value between the fillets pre-treatment and those after storage at 4 ℃. These results demonstrate that the effects of in-package CP treatments on microbiological shelf life of fresh chicken fillets depend upon headspace composition in packages. When fresh chicken fillets are packed in air, CP treatment has no effect on microbiological shelf life. MA packages with high O_2 and CO_2 significantly extend shelf life and CP treatment with MA can at least double shelf life of fresh chicken meat (more than 14 days). Regardless of headspace composition, in-package CP does not have negative effects on chicken meat appearance.
机译：研究了包装内冷血浆（CP）对新鲜鸡柳（spectralalis major）的微生物货架寿命和表面亮度的影响。将鸡肉鱼片包装在空气或改良气氛（O_2∶CO_2∶N_2 = 65∶30∶5）或空气中的食物托盘中，并在暴露于包装中的冷等离子体（80 kV下180 s）中于4℃下保存治疗。嗜温菌，嗜冷菌和假单胞菌属的种群。测定其作为微生物货架期的指标，并测量CIELAB L *值作为生肉外观的指标。结果表明，无论哪种微生物，填充在空气中的对照和经过CP处理的鸡柳之间的微生物数量均无显着差异。但是，在MA包装中，冷藏期间的微生物数量始终低于未处理的对照组。无论采用CP处理如何，空气中填充的样品中的微生物数量都比MA中的高得多。它们在空气中的含量高于6 log cfu / g，而在7 d储存后的MA中低于4 log cfu / g，在14 d储存后的含量低于6 log cfu / g。不论CP处理和包装中的气体成分如何，在4℃下储存的鱼片预处理后的表面L *值与表面L *值均无显着差异。这些结果表明，包装内CP处理对新鲜鸡柳的微生物保质期的影响取决于包装内顶空成分。将新鲜的鸡柳放在空气中包装时，CP处理对微生物货架期没有影响。 O_2和CO_2含量高的MA包装可显着延长保质期，而用MA进行CP处理可使新鲜鸡肉的保质期至少翻倍（超过14天）。无论顶空成分如何，包装内CP对鸡肉的外观都没有负面影响。

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  • 来源
    《Food microbiology》 |2016年第12期|142-146|共5页
  • 作者

    Jiamei Wang; Hong Zhuang; Arthur Hinton Jr.; Jianhao Zhang;

  • 作者单位

    College of Food Science and Technology, Hainan University, Haikou, 570228, China,National Center of Meat Quality & Safety Control, Nanjing Agricultural University, Nanjing, 210095, China;

    Agricultural Research Service, USDA, Athens, GA, 30605, USA;

    Agricultural Research Service, USDA, Athens, GA, 30605, USA;

    National Center of Meat Quality & Safety Control, Nanjing Agricultural University, Nanjing, 210095, China,College of Food Science and Technology, Nanjing Agricultural University, 1# Weigang, Nanjing, 210095, China;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Poultry; Microbial; L*; Mesophiles; Psychrophiles; Pseudomonas;

    机译：家禽;微生物;L *;中温体;嗜冷菌;假单胞菌;

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