Department of Food Science and Technology, College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China.
Foodborne Pathog Dis. 2022 Feb;19(2):159-167. doi: 10.1089/fpd.2021.0035. Epub 2021 Dec 13.
Although plasma, especially atmospheric plasma generated by corona discharge, has been proven to be effective in sterilization and food preservation, its disinfection mechanism on chilled pork is poorly understood. In this research, the bactericidal and preservation effect of corona discharge plasma (CDP) was investigated. The maximum bactericidal effect was found after 20 kV 4 kHz CDP treatment, with 2.77 log (colony-forming unit [CFU]/g), 2.41 log (CFU/g), and 1.36 log (CFU/g) reduction for , , and , respectively, after 10 min of exposure. The efficiency of microbial inactivation was attributed to the increase of ozone, hydrogen peroxide and morphological changes. It was observed that the microbial level and total volatile binding nitrogen value of CDP-treated chilled pork samples were suppressed during storage, whereas the increase of thiobarbituric acid reactive substances value and the changes of color were still worthy of attention. The aim of this study was to explore the effect of pulsed CDP on the inactivation of spoilage microorganism inoculated on the surface of fresh pork. The prospect of this technology in meat preservation industry was also investigated.
虽然等离子体，特别是电晕放电产生的大气压等离子体，已被证明在杀菌和食品保鲜方面非常有效，但人们对其在冷却猪肉上的消毒机制知之甚少。在这项研究中，研究了电晕放电等离子体（CDP）的杀菌和保鲜效果。在 20 kV 4 kHz CDP 处理后，发现最大杀菌效果，处理 10 min 后， 、 、 的杀菌率分别为 2.77 log（菌落形成单位[CFU]/g）、2.41 log（CFU/g）和 1.36 log（CFU/g）。微生物失活的效率归因于臭氧、过氧化氢的增加和形态变化。研究观察到，在储存过程中，CDP 处理的冷却猪肉样品中的微生物水平和总挥发性结合氮值受到抑制，而硫代巴比妥酸反应物质值的增加和颜色的变化仍值得关注。本研究旨在探索脉冲 CDP 对新鲜猪肉表面接种的腐败微生物的灭活效果，并探讨该技术在肉类保鲜行业的应用前景。
