Details

Autor(en) / Beteiligte

• Wang, J.M.
• Zhuang, H.
• Lawrence, K.
• Zhang, J.H.

Titel

Disinfection of chicken fillets in packages with atmospheric cold plasma: effects of treatment voltage and time

Ist Teil von

• Journal of applied microbiology, 2018-05, Vol.124 (5), p.1212-1219

Ort / Verlag

England: Oxford University Press

Erscheinungsjahr

2018

Quelle

Wiley Online Library Journals Frontfile Complete

Beschreibungen/Notizen

• Aims To study effects of treatment voltage and time of in‐package atmospheric cold plasmas (ACP) on quality of raw chicken meat. Methods and Results Meat was packed in trays in air, treated with ACP and stored at 4°C for 24 h or 3 days. Increasing voltage from 55 to 80 kV caused increasing O3 inside packages, but had no effects on microbes, colour and pH after 24 h of storage at 4°C. There were no differences in O3, microbes, colour lightness and pH between treatment times 3, 6 and 9 min at 80 kV after 3‐day storage. However, microbial populations on ACP‐treated meat were lower than untreated control. Treatments at 80 kV for >3 min reduced meat redness and yellowness. Conclusions ACP voltage does not affect microbes, colour and pH of meat after 24 h of storage. ACP treatments for ≥3 min at 80 kV reduce microbes and affect colour of raw meat. Significance and Impact of the Study Our data demonstrate that increasing ACP voltage from 55 to 80 kV or time from 3 to 9 min may not affect meat microbial growth and pH. Increasing treatment time longer than 3 min may affect meat appearance.