Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma

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• 作者：Haelim Lee ; Hae In Yong ; Hyun-Joo Kim ; Wonho Choe…
• 关键词：chicken breast ; plasma ; quality ; safety ; genotoxicity
• 刊名：Food Science and Biotechnology
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：25
• 期：4
• 页码：1189-1195
• 全文大小：272 KB
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456
• 卷排序：25

文摘

The microbiological safety, quality changes, and genotoxicity of chicken breasts treated with flexible thin-layer dielectric barrier discharge (FTDBD) plasma inside a sealed package were investigated. Following 10 min plasma treatment, the numbers of total aerobic bacteria, Listeria monocytogenes, Escherichia coli, and Salmonella Typhimurium were reduced by 3.36, 2.14, 2.73, and 2.71 Log CFU/g, respectively. Color L* and b* values increased whereas a* value decreased following plasma treatment with increasing exposure duration. Lipid oxidation was unaffected by plasma treatment. In sensory evaluation, flavor decreased and off-flavor increased with extended plasma exposure time, however, these changes had no effect on acceptability. Increased cohesiveness was the only texture profile analysis parameter that changed following plasma treatment. No genotoxicity was detected in plasma-treated chicken breast using the Salmonella mutagenicity assay. Therefore, FTDBD plasma is applicable since it is able to improve microbiological safety with minimal changes in sensory properties of the chicken breast.