Kim Ji Yoon, Jeon Eun Bi, Song Min Gyu, Choi Eun Ha, Lim Jun Sup, Choi Jinsung, Park Shin Young
Institute of Marine Industry, Gyeongsang National University, Tongyeong, Republic of Korea.
Department of Seafood Science and Technology, Gyeongsang National University, Tongyeong, Republic of Korea.
J Appl Microbiol. 2022 May;132(5):3664-3671. doi: 10.1111/jam.15445. Epub 2022 Feb 6.
The current study was conducted to investigate the effects of atmospheric dielectric barrier discharge (DBD) plasma on the reduction of B. cereus and S. aureus, both potential hazardous bacteria on Gwamegi.
DBD plasma devices (1.1 kV, 43 kHz, 5-60 min, N : 1.5 lpm for 5, 10, 20, 30 and 60 min) were used to investigate the reduction effect. In the B. cereus by DBD plasma treatment, the 5-60 min indicated a reduction of 0.2-1.2 log CFU/g. The reductions of S. aureus at the same duration time of DBD plasma were 0.1-1.1 log CFU/g. The D-values for B. cereus and S. aureus were 49.0 (R = 0.98) and 61.0 (R = 0.94) min, respectively. The pH values for 0-30 min (6.00-6.01) were not significantly different, but significant differences at 60 min (6.09). There were no significant sensorial differences in colour (6.4-5.2) and flavour (6.2-5.3), but showing significant differences in appearance (6.6-5.2), texture (6.3-5.1) and overall acceptability (6.5-5.5).
This study indicates that the 60 min of DBD plasma treatment resulted in >1 log CFU/g of B. cereus and S. aureus without concomitant adverse changes in pH and most sensory properties in semi-dried Gwamegi.
This novel DBD plasma technology can be applied in semi-dried food production and distribution processes to enhance dried fishery food hygiene and safety.
进行本研究以调查大气介质阻挡放电（DBD）等离子体对减少狭鳕干（一种潜在有害细菌蜡样芽孢杆菌和金黄色葡萄球菌）的影响。
使用DBD等离子体装置（1.1 kV，43 kHz，5 - 60分钟，氮气流量：1.5 lpm，分别处理5、10、20、30和60分钟）来研究减少效果。经DBD等离子体处理蜡样芽孢杆菌，5 - 60分钟内显示减少0.2 - 1.2 log CFU/g。在相同DBD等离子体处理持续时间下，金黄色葡萄球菌的减少量为0.1 - 1.1 log CFU/g。蜡样芽孢杆菌和金黄色葡萄球菌的D值分别为49.0（R = 0.98）和61.0（R = 0.94）分钟。0 - 30分钟的pH值（6.00 - 6.01）无显著差异，但60分钟时（6.09）有显著差异。在颜色（6.4 - 5.2）和风味（6.2 - 5.3）方面无显著感官差异，但在外观（6.6 - 5.2）、质地（6.3 - 5.1）和总体可接受性（6.5 - 5.5）方面显示出显著差异。
本研究表明，60分钟的DBD等离子体处理可使狭鳕干中的蜡样芽孢杆菌和金黄色葡萄球菌减少>1 log CFU/g，且在半干狭鳕干中pH值和大多数感官特性无伴随的不利变化。
这种新型DBD等离子体技术可应用于半干食品生产和分销过程，以提高干制渔业食品的卫生和安全性。
