Hadinoto Koentadi, Yang Hanxia, Zhang Tianqi, Cullen Patrick J, Prescott Stuart, Trujillo Francisco J
School of Chemical Engineering, UNSW Sydney, Australia.
School of Chemical and Biomolecular Engineering, Faculty of Engineering, The University of Sydney, Australia.
Meat Sci. 2023 Jun;200:109165. doi: 10.1016/j.meatsci.2023.109165. Epub 2023 Mar 13.
The use of plasma-activated water (PAW) as an antimicrobial agent to inactivate Salmonella Typhimurium on chilled beef during meat washing was evaluated. Two meat washing methods, spraying and immersion, were evaluated at contact times of 15, 30 and 60 s and meat storage times of 0, 1 and 7 days. The temperature of PAW was elevated to 55 °C for washing as it increased the microbial inactivation compared to ambient temperature. At the contact time of 60 s and meat storage time of 7 days, PAW spraying and immersion achieved 0.737-log and 0.710-log reductions against Salmonella Typhimurium, respectively; there were no significant differences between both washing methods, with spraying being preferred for commercial implementation. Compared to untreated and water-treated samples, meat washing with PAW alone improved the S. Typhimurium inactivation and did not cause negative impacts on the lightness and hue angle values, TBARS value, water holding capacity and pH. However, PAW reduced the redness, yellowness and chroma values with the decreased oxymyoglobin values of 44.1% at the storage time of 1 day. PAW spraying at 55 °C followed by additional water washing at 25 °C for 60 s achieved 0.696-log reduction and mitigated a reduction in (i) the redness value, from 11.3 to 18.2, (ii) the yellowness value, from 9.19 to 11.1, and (iii) the chroma value, from 14.5 to 21.3, without displaying colour differences (∆E), as detected by human eyes, compared to water-treated samples. Moreover, the content of myoglobin forms was maintained by additional water washing.
评估了在肉类清洗过程中使用等离子体活化水（PAW）作为抗菌剂来灭活冷藏牛肉上的鼠伤寒沙门氏菌。在接触时间为15、30和60秒以及肉类储存时间为0、1和7天的条件下，评估了两种肉类清洗方法，即喷雾法和浸泡法。将PAW的温度升高至55°C进行清洗，因为与环境温度相比，这提高了微生物灭活效果。在接触时间为60秒且肉类储存时间为7天时，PAW喷雾法和浸泡法对鼠伤寒沙门氏菌的减少量分别达到0.737对数和0.710对数；两种清洗方法之间没有显著差异，喷雾法更适合商业应用。与未处理和水处理的样品相比，仅用PAW清洗肉类可提高鼠伤寒沙门氏菌的灭活效果，且不会对亮度和色相角值、硫代巴比妥酸反应物（TBARS）值、持水能力和pH值产生负面影响。然而，在储存1天时，PAW使肉的红色度、黄色度和色度值降低，同时氧合肌红蛋白值降低了44.1%。在55°C下进行PAW喷雾，然后在25°C下额外水洗60秒，减少量达到0.696对数，并减轻了（i）红色度值从11.3降至18.2，（ii）黄色度值从9.19降至11.1，以及（iii）色度值从14.5降至21.3的情况，与水处理样品相比，肉眼未检测到颜色差异（∆E）。此外，通过额外水洗可维持肌红蛋白形式的含量。
