College of Food Science and Technology, Hainan University, Haikou, China.
National Center of Meat Quality & Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
J Appl Microbiol. 2018 May;124(5):1212-1219. doi: 10.1111/jam.13637. Epub 2018 Feb 11.
To study effects of treatment voltage and time of in-package atmospheric cold plasmas (ACP) on quality of raw chicken meat.
Meat was packed in trays in air, treated with ACP and stored at 4°C for 24 h or 3 days. Increasing voltage from 55 to 80 kV caused increasing O inside packages, but had no effects on microbes, colour and pH after 24 h of storage at 4°C. There were no differences in O , microbes, colour lightness and pH between treatment times 3, 6 and 9 min at 80 kV after 3-day storage. However, microbial populations on ACP-treated meat were lower than untreated control. Treatments at 80 kV for >3 min reduced meat redness and yellowness.
ACP voltage does not affect microbes, colour and pH of meat after 24 h of storage. ACP treatments for ≥3 min at 80 kV reduce microbes and affect colour of raw meat.
Our data demonstrate that increasing ACP voltage from 55 to 80 kV or time from 3 to 9 min may not affect meat microbial growth and pH. Increasing treatment time longer than 3 min may affect meat appearance.
研究包装内大气压冷等离子体（ACP）的处理电压和时间对生鸡肉品质的影响。
将肉包装在托盘内，在空气中用 ACP 处理，并在 4°C 下储存 24 小时或 3 天。在 4°C 下储存 24 小时后，将电压从 55kV 增加到 80kV 会导致包装内 O2 的增加，但对微生物、颜色和 pH 没有影响。在 80kV 下处理 3、6 和 9 分钟的时间对 3 天后的 O2 、微生物、颜色亮度和 pH 没有差异。然而，与未处理的对照组相比，经 ACP 处理的肉中的微生物数量较低。80kV 以上的处理时间超过 3 分钟会降低肉的红色和黄色度。
在储存 24 小时后，ACP 电压不会影响肉中的微生物、颜色和 pH。在 80kV 下处理 3 分钟以上可减少肉中的微生物并影响生肉的颜色。
我们的数据表明，将 ACP 电压从 55kV 增加到 80kV 或处理时间从 3 分钟增加到 9 分钟可能不会影响肉的微生物生长和 pH 值。处理时间超过 3 分钟可能会影响肉的外观。
