Zeraatpisheh Fatemeh, Tabatabaei Yazdi Farideh, Shahidi Fakhri
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
J Food Sci Technol. 2022 Oct;59(10):3928-3937. doi: 10.1007/s13197-022-05422-3. Epub 2022 Jun 8.
Sausage may be contaminated with spoilage microorganisms during the processing after cooking and during the chilling process. Non-thermal decontamination such as cold plasma (CP) can be used to prevent the growth of spoilage microorganisms in sausage after packaging. The objective of this study was to investigate the effects of CP on sliced chicken sausage during 60 days of storage. The sausages were divided into three groups: negative control, ultraviolet (UV)-radiated (positive control for 200 and 400 s), plasma (power of 30 and 70 w for 200 and 400 s). The microbial load, pH, color, peroxide value (PV), and textural parameters of the sausages were compared with those of the negative and positive controls. According to the results, total count decreased significantly ( < 0.05) about 1.87 log CFU/g after 400 s of the CP treatment and at the end of storage at 70 w. CP reduced the lightness (L*) and increased redness (a*) more than the UV rays. The PV more increased by UV rather than by plasma. There were no significant changes in pH value and textural parameters after the CP and UV treatments. Although CP more affected some of the physicochemical properties, compared with UV, CP was shown to efficiently inhibit the rapid growth of microorganisms, resulting in a longer shelf-life.
香肠在烹饪后的加工过程以及冷藏过程中可能会被腐败微生物污染。诸如冷等离子体（CP）之类的非热去污方法可用于防止包装后香肠中腐败微生物的生长。本研究的目的是调查CP对切片鸡肉香肠在60天储存期内的影响。将香肠分为三组：阴性对照、紫外线（UV）照射组（200秒和400秒的阳性对照）、等离子体处理组（30瓦和70瓦功率，处理200秒和400秒）。将香肠的微生物负荷、pH值、颜色、过氧化值（PV）和质地参数与阴性和阳性对照进行比较。结果显示，在70瓦功率下进行400秒的CP处理后以及储存结束时，总菌数显著降低（<0.05），约减少1.87 log CFU/g。与紫外线相比，CP使亮度（L*）降低，红色度（a*）增加。UV使PV增加得比等离子体更多。CP和UV处理后，pH值和质地参数没有显著变化。尽管CP对一些理化性质的影响更大，但与UV相比，CP能有效抑制微生物的快速生长，从而延长保质期。
