In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies.

Autor: Moutiq R; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA., Misra NN; Center for Crops Utilization Research, Iowa State University, Ames, IA, USA; Department of Engineering, Faculty of Agriculture, Dalhousie University, NS, Canada. Electronic address: misrann@iastate.edu., Mendonça A; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA; Center for Crops Utilization Research, Iowa State University, Ames, IA, USA., Keener K; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA; Center for Crops Utilization Research, Iowa State University, Ames, IA, USA.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2020 Jan; Vol. 159, pp. 107942. Date of Electronic Publication: 2019 Sep 06.
DOI: 10.1016/j.meatsci.2019.107942
Abstrakt: Atmospheric cold plasma (ACP) is a promising non-thermal technology for controlling food spoilage. In this study, ACP treatment at 100 kV for 1, 3 and 5 min was applied to chicken breast samples. Approximately 2 log CFU/g reduction in natural microflora of chicken was achieved within 5 min of treatment and 24 h of storage. The observed reduction was attributed to the reactive oxygen and nitrogen species in cold plasma. For shelf-life study, control and ACP treated samples (100 kV for 5 min) were analysed for the population of mesophiles, psychrotrophs and Enterobacteriaceae as well as sample colour and pH over a storage period of 24 days. On day 24, the population of mesophiles, psychrotrophs and Enterobacteriaceae in treated chicken was respectively 1.5, 1.4 and 0.5 log lower than the control. These results suggest that in-package ACP is an effective technology to extend the shelf-life of poultry products.
(Published by Elsevier Ltd.)
Databáze: MEDLINE
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