Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea.
Department of Food Science and Technology, Seoul Women's University, 621 Hwarangro, Nowon-gu, Seoul 01797, Republic of Korea.
Int J Food Microbiol. 2019 Mar 16;293:24-33. doi: 10.1016/j.ijfoodmicro.2018.12.016. Epub 2018 Dec 21.
The effects of surface coating, microbial loading, surface-to-volume ratio, sample stacking, mixing of samples with romaine lettuce, and shaking of the samples on the inactivation of Salmonella contaminating boiled chicken breast (BCB) cubes using in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment at 38.7 kV were investigated. Whey protein coating increased the ADCP treatment efficacy in inactivating Salmonella on BCB cubes; the D-value increased from 0.2 to 1.3 min when the initial inoculum concentration increased from 3.8 to 5.7 log CFU/sample. ADCP decontaminated stacked BCB samples uniformly, and shaking during the treatment increased the inactivation rate. The concentrations of chicken protein isolate, water, and soybean oil in a chicken breast model food that resulted in the highest Salmonella reduction (1.7 log CFU/sample) were 20.5%, 68.9%, and 10.6%, respectively. ADCP treatment did not affect the color and tenderness of the model food, irrespective of its composition. The present study indicated that ADCP is a feasible technology to decontaminate prepackaged ready-to-eat meat cube products.
研究了表面涂层、微生物负载、表面积与体积比、样品堆积、与罗马生菜混合以及样品搅拌对使用包装内大气压介电阻挡放电冷等离子体（ADCP）处理 38.7 kV 条件下对污染生鸡胸肉（BCB）立方体的沙门氏菌灭活的影响。乳清蛋白涂层增加了 ADCP 处理对 BCB 立方体上沙门氏菌的灭活效果；当初始接种浓度从 3.8 增加到 5.7 log CFU/样品时，D 值从 0.2 增加到 1.3 min。ADCP 均匀地对堆叠的 BCB 样品进行消毒，并且在处理过程中摇动可以提高灭活率。鸡肉模型食品中导致沙门氏菌减少最多（1.7 log CFU/样品）的鸡胸蛋白分离物、水和大豆油的浓度分别为 20.5%、68.9%和 10.6%。ADCP 处理不影响模型食品的颜色和嫩度，无论其组成如何。本研究表明，ADCP 是一种可行的技术，可用于消毒预包装的即食肉立方体产品。
