領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
This study investigated the effect of different dielectric barrier discharge cold plasma (DBD-CP) treatment voltages on the microbiological growth and quality characteristics of braised chicken during storage at (4 ± 1) °C. Argon-packed samples were subjected to DBD-CP treatment for 3?min at voltages of 50, 60 and 70?kV. As a result, there was no significant (P?> 0.05) difference in?L?,?a?,?b? and pH of braised chicken between control and treatment groups at the same storage time. However, the development of?lipid oxidation?in DBD-CP treatment samples was slower than that in air-packed samples. Compared to air-packed samples, the reduction of?total viable count, yeasts and molds,?lactic acid bacteria?and?Pseudomonads?spp. in 70?kV treated samples on day 15 were 3.21, 2.41, 2.44 and 1.96 lg (CFU/g), respectively. The results indicate that DBD-CP treatment could extend the shelf life of braised chicken without negative impacts on quality characteristics.
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