Kim So Hee, Park Sung-Hee, Min Sung Gi, Park Shin Young
Department of Seafood Science and Technology, Institute of Marine Industry, Gyeongsang National University, Tongyeong 53064, Republic of Korea.
Practical Technology Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
Heliyon. 2023 Sep 2;9(9):e19575. doi: 10.1016/j.heliyon.2023.e19575. eCollection 2023 Sep.
Food-borne bacteria have frequently been detected in , a representative and traditional fermented ethnic food of Korea. This study investigated the effect of atmospheric dielectric barrier discharge (DBD) plasma treatment (1.1 kV, 43 kHz, N: 1.5 m/s, 5-60 min) on reduction of and and on quality parameters in , a non-fermented . A decrease of 0.12/0.09, 0.19/0.19, 0.34/0.45, 0.64/0.72, and 1.13/1.12 log CFU/g was observed by 5, 10, 20, 30, and 60 min of DBD plasma, respectively. D-value of 52.83 and 51.95 min was determined for (R = 0.99) and (R = 0.98) using the first order kinetics model. The quality parameters (pH, Brix, and hardness) were not significantly different ( > 0.05) between treated and untreated . Moreover, a decrease of >1 log CFU/g, for both bacteria was observed without any change in the quality of . These findings imply that DBD plasma treatment enhances safety and protects product from microbial risk.
在韩国一种具有代表性的传统发酵民族食品中，经常检测到食源细菌。本研究调查了常压介质阻挡放电（DBD）等离子体处理（1.1 kV，43 kHz，氮气流速：1.5 m/s，5 - 60分钟）对减少未发酵的[食品名称未给出]中[细菌名称未给出]和[细菌名称未给出]数量以及对其品质参数的影响。经DBD等离子体处理5、10、20、30和60分钟后，分别观察到[细菌名称未给出]数量减少了0.12/0.09、0.19/0.19、0.34/0.45、0.64/0.72和1.13/1.12 log CFU/g，[细菌名称未给出]数量减少情况与之类似。使用一级动力学模型确定[细菌名称未给出]（R = 0.99）和[细菌名称未给出]（R = 0.98）的D值分别为52.83和51.95分钟。处理组和未处理组的品质参数（pH值、糖度和硬度）没有显著差异（P > 0.05）。此外，两种细菌数量均减少了>1 log CFU/g，而[食品名称未给出]的品质没有任何变化。这些发现表明，DBD等离子体处理提高了[食品名称未给出]的安全性，并保护产品免受微生物风险。
