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 ...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.展开更多
Button mushrooms are perishable due to microbial spoilage and browning.The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented.Samples were sealed inside a pack...Button mushrooms are perishable due to microbial spoilage and browning.The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented.Samples were sealed inside a package with different gas combinations[80%O_(2)+10%CO_(2)+10%N_(2),10%O_(2)+10%CO_(2)+80%N_(2),and 10%O_(2)+80%CO_(2)+10%N_(2)],treated with CP for 15 min at 28 kV and stored at 4℃ for 7 days.Microbiological and physicochemical properties of button mushrooms(control,samples treated with direct cold plasma(DCP),and those packed in three different modified atmospheric packing(MAP)compositions)were analyzed on days 1,4,and 7 after treatment.Following DCP and in-package CP treatment,the total bacterial count was reduced by 0.93 and 1.14 log CFU/g,while the yeast and mold count was reduced by 1.07 and 1.24 log CFU/g,respectively.In-package CP reduced PPO activity by 29%.Changes in physicochemical properties of button mushrooms were insignificant on day 1.MAP with high oxygen showed larger microbial reductions than the other two gas combinations.At the end of storage,all in-package CP treated button mushrooms maintained significantly(p<0.05)better quality characteristics than control and DCP-treated mushrooms.The samples treated with CP and kept in a high O_(2) gas concentration exhibited better quality characteristics.Therefore,in-package CP technology with high O_(2) concentration can be used as a potential tool for the decontamination and shelf-life extension of button mushrooms.展开更多
基金financially supported by the Key R&D Program(Modern Agriculture)of Jiangsu Province(BE2019308)。
文摘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.
文摘Button mushrooms are perishable due to microbial spoilage and browning.The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented.Samples were sealed inside a package with different gas combinations[80%O_(2)+10%CO_(2)+10%N_(2),10%O_(2)+10%CO_(2)+80%N_(2),and 10%O_(2)+80%CO_(2)+10%N_(2)],treated with CP for 15 min at 28 kV and stored at 4℃ for 7 days.Microbiological and physicochemical properties of button mushrooms(control,samples treated with direct cold plasma(DCP),and those packed in three different modified atmospheric packing(MAP)compositions)were analyzed on days 1,4,and 7 after treatment.Following DCP and in-package CP treatment,the total bacterial count was reduced by 0.93 and 1.14 log CFU/g,while the yeast and mold count was reduced by 1.07 and 1.24 log CFU/g,respectively.In-package CP reduced PPO activity by 29%.Changes in physicochemical properties of button mushrooms were insignificant on day 1.MAP with high oxygen showed larger microbial reductions than the other two gas combinations.At the end of storage,all in-package CP treated button mushrooms maintained significantly(p<0.05)better quality characteristics than control and DCP-treated mushrooms.The samples treated with CP and kept in a high O_(2) gas concentration exhibited better quality characteristics.Therefore,in-package CP technology with high O_(2) concentration can be used as a potential tool for the decontamination and shelf-life extension of button mushrooms.
