介质阻挡放电及低温等离子体活性水对白羽鸡胸肉的保鲜效果  

Effect of DBD and Low-Temperature PAW on Preservation of White Feather Chicken Breast

作　　者：戚纪薇 姚璐 刘婕 高鑫珂 马旭 姜竹茂 QI Jiwei;YAO Lu;LIU Jie;GAO Xinke;MA Xu;JIANG Zhumao(College of Life Science,Yantai University,Yantai 264005,Shandong,China;Yantai New Era Health Industry Daily Chemical Co.,Ltd.,Yantai 264000,Shandong,China)

机构地区：[1]烟台大学生命科学学院,山东烟台264005 [2]烟台新时代健康产业日化有限公司,山东烟台264000

出　　处：《食品研究与开发》2024年第23期93-99,共7页Food Research and Development

基　　金：山东省自然科学基金项目(ZR2022MC127);烟台市科技创新发展计划重大创新类项目(2023ZDCX027)。

摘　　要：白羽鸡肉的保鲜在销售运输过程中一直是一个关键问题,因此需要寻找一种高效的非热保鲜手段延长其保质期。该文研究介质阻挡放电低温等离子体(dielectric barier discharge,DBD)、低温等离子体活化水(plasma-activated water,PAW)及其联合处理3种方式对白羽鸡胸肉的保鲜效果。结果表明,对照组菌落总数[6.02 lg(CFU/g)]在第5天已超过腐败标准[6 lg(CFU/g)],而其他处理组则在第7天才开始腐败;此外,与对照组相比,DBD、PAW以及二者联合处理均能够延缓白羽鸡胸肉pH值和挥发性盐基氮(total volatile base nitrogen,TVB-N)值的上升,降低大肠杆菌菌落总数。在不影响白羽鸡胸肉感官品质的基础上,DBD、PAW以及二者联合处理均能保持肉品的色泽。综上所述,DBD、PAW及两者联合处理对鸡胸肉的杀菌保鲜具有重要作用。The preservation of white feather chicken during sales and transportation has always been a key issue,making it necessary to find an efficient non-thermal preservation method to extend its shelf life.This study investigated the preservation effects of dielectric-barrier discharge(DBD),low-temperature plasma-activated water(PAW),and their combined treatment on white feather chicken breast.The results showed that the total colony count in the control group [6.02 lg(CFU/g)] exceeded the spoilage threshold [6 lg(CFU/g)] by day 5,while in all treatment groups,spoilage began on day 7.Additionally,compared with the control group,DBD,PAW,and their combined treatment delayed the increase in pH and total volatile base nitrogen(TVB-N)values in white feather chicken breast and reduced the number of Escherichia coli.Finally,without affecting the sensory quality of the chicken breast,DBD,PAW,and their combined treatment preserved the color of the meat to the greatest extent.In conclusion,DBD,PAW,and their combined treatment played a significant role in the sterilization and preservation of chicken breast.

关 键 词：低温等离子体 非热杀菌 鸡胸肉 菌落总数 保鲜 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]