Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Department of Nano-Bio Convergence, Korea Institute of Materials Science, Changwon 51508, Republic of Korea.
Poult Sci. 2022 May;101(5):101793. doi: 10.1016/j.psj.2022.101793. Epub 2022 Feb 23.
This study investigated the bactericidal effects of plasma-activated acetic acid (PAAA) on Salmonella Typhimurium and its impact on the physicochemical traits of chicken meat. Twenty milliliters of 0.8% (v/v) acetic acid (AA) was treated with plasma (2.2 kHz and 8.4 kVpp) for 30 min. The chicken skins, breasts, and drumsticks, inoculated with S. Typhimurium, were immersed in AA or PAAA and incubated for 10 min. The S. Typhimurium on the breasts and drumsticks were significantly susceptible to treatment with AA and PAAA, compared to the control group (deionized water treatment), and the population of bacterial cells in PAAA-treated chicken breasts and drumsticks decreased by 0.98 and 1.19 log CFU/g, respectively, compared with AA. The values for pH and 2-thiobarbituric acid reactive substances (TBARS) of PAAA-treated samples decreased significantly compared to the control group. The lightness (L*) values of the chicken breasts after AA and PAAA treatments increased compared to the control group, whereas the value for yellowness (b*) decreased. The scanning electron microscopic (SEM) images and the results for volatile compounds in chicken meat revealed similar patterns, with no significant differences between AA and PAAA treatments. In conclusion, we found that PAAA was more effective than AA and synergistic PAAA treatment of chicken caused to the reduction of S. Typhimurium and improve the meat quality. Therefore, PAAA could be utilized as a promising decontaminant for the chicken meat industry.
本研究旨在探讨等离子体激活乙酸（PAAA）对肠炎沙门氏菌的杀菌效果及其对鸡肉理化特性的影响。将 20 毫升 0.8%（v/v）乙酸（AA）用等离子体（2.2 kHz 和 8.4 kVpp）处理 30 分钟。将肠炎沙门氏菌接种的鸡皮、鸡胸和鸡腿浸入 AA 或 PAAA 中并孵育 10 分钟。与对照组（去离子水处理）相比，AA 和 PAAA 处理的鸡胸和鸡腿上的肠炎沙门氏菌明显易感，PAAA 处理的鸡胸和鸡腿上的细菌细胞数分别减少了 0.98 和 1.19 log CFU/g，与 AA 相比。与对照组相比，PAAA 处理样品的 pH 值和 2-硫代巴比妥酸反应物（TBARS）值显著降低。与对照组相比，AA 和 PAAA 处理后的鸡胸肉 L值增加，而 b值降低。扫描电子显微镜（SEM）图像和鸡肉中挥发性化合物的结果显示出相似的模式，AA 和 PAAA 处理之间没有显著差异。总之，我们发现 PAAA 比 AA 更有效，协同的 PAAA 处理可降低肠炎沙门氏菌的数量并改善鸡肉品质。因此，PAAA 可作为鸡肉产业有前途的消毒剂。
