Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water
| Autor: | Dianbo Zhao, Qisen Xiang, Yanhong Bai, Chaodi Kang, Liyuan Niu, Wenjie Wang |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
education.field_of_study 030306 microbiology Chemistry Pseudomonas deceptionensis Population 04 agricultural and veterinary sciences 040401 food science Chicken breast 03 medical and health sciences 0404 agricultural biotechnology Odor Distilled water Food science education Food Science |
| Zdroj: | Journal of Food Science and Technology. 56:4938-4945 |
| ISSN: | 0975-8402 0022-1155 |
| Popis: | The aim of this study was to examine the effectiveness of plasma-activated water (PAW) for inactivating Pseudomonas deceptionensis CM2 on chicken breasts. Sterile distilled water (SDW) was activated by gliding arc discharge plasma for 60 s, which was defined as PAW60. The chicken breast samples inoculated P. deceptionensis CM2 were dipped in PAW60 or SDW for the indicated time intervals, respectively. After the treatment of PAW60 for 12 min, the population of P. deceptionensis CM2 on chicken breast was significantly reduced by 1.05 log10 CFU/g (p 0.05). As compared with SDW, PAW60 caused no significant changes in the texture characteristics (e.g. hardness, springiness, cohesiveness and gumminess) and sensory properties (e.g. appearance, color, odor, texture, acceptability). Thus, PAW can be very effective to improve microbiological safety of chicken breasts with resulting slight changes to the sensory qualities. This synergistic treatment of PAW with other non-thermal technologies should be well investigated in order to improve inactivation efficacy of PAW. |
| Databáze: | OpenAIRE |
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