低温等离子体技术在肉品保藏及加工中的应用研究进展
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摘要
低温等离子体作为一种新兴的非热能技术已成为研究热点,该技术具有安全、温和、操作简便以及成本较低等优点,在食品非热加工领域具有广泛的应用前景。低温等离子体在激发过程中能够产生臭氧、单线态氧、超氧阴离子自由基、羟自由基、氮氧化物等活性物质,对肉品中微生物的抑制和亚硝酸盐的产生具有独特的作用。本文概述了低温等离子体的产生方式,分析了其工作效率和影响因素,并在此基础上从抑制微生物生长和替代亚硝酸钠两方面,介绍了低温等离子体技术在肉品保藏及加工中的应用研究进展,同时探讨了低温等离子体对肉品脂肪氧化的影响,并对其应用前景进行展望,为推动低温等离子体技术在肉品研究中的应用和推广提供理论参考。
As an emerging non-thermal processing technology, cold plasma has become a research hot spot. This technology has the advantages of safety, mildness, simple operation and low cost, making it promising for wide applications in the ?eld of non-thermal food processing. Cold plasma can produce ozone, singlet oxygen, superoxide anion free radicals, hydroxyl radicals, nitrogen oxides and other reactive species in the excitation process and has a distinctive effect on microbial inhibition and nitrite production in meat and meat products. This paper summarizes different ways to produce cold plasma and analyzes the factors affecting its working efficiency. Furthermore, this paper also reviews recent progress in the application of cold plasma as a bacteriostatic agent and substitute for sodium nitrite in the preservation and processing of meat products. The effect of cold plasma on lipid oxidation in meat is discussed, and future prospects for its application are proposed as well. This article provides a theoretical basis for promoting the application of cold plasma technology in meat product processing.
As an emerging non-thermal processing technology, cold plasma has become a research hot spot. This technology has the advantages of safety, mildness, simple operation and low cost, making it promising for wide applications in the ?eld of non-thermal food processing. Cold plasma can produce ozone, singlet oxygen, superoxide anion free radicals, hydroxyl radicals, nitrogen oxides and other reactive species in the excitation process and has a distinctive effect on microbial inhibition and nitrite production in meat and meat products. This paper summarizes different ways to produce cold plasma and analyzes the factors affecting its working efficiency. Furthermore, this paper also reviews recent progress in the application of cold plasma as a bacteriostatic agent and substitute for sodium nitrite in the preservation and processing of meat products. The effect of cold plasma on lipid oxidation in meat is discussed, and future prospects for its application are proposed as well. This article provides a theoretical basis for promoting the application of cold plasma technology in meat product processing.
引文
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[27]JAYASENA D D,KIM H J,YONG H I,et al.Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin:effects on pathogen inactivation and meat-quality attributes[J].Food Microbiology,2015,46:51-57.DOI:10.1016/j.fm.2014.07.009.
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[31]R?D S K,HANSEN F,LEIPOLD F,et al.Cold atmospheric pressure plasma treatment of ready-to-eat meat:inactivation of Listeria innocua and changes in product quality[J].Food Microbiology,2012,30(1):233-238.DOI:10.1016/j.fm.2011.12.018.
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[33]WANG Jiamei,ZHUANG Hong,HINTON Jr A,et al.Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets[J].Food Microbiology,2016,60:142-146.DOI:10.1016/j.fm.2016.07.007.
[34]LEIPOLD F,KUSANO Y,HANSEN F,et al.Decontamination of a rotating cutting tool during operation by means of atmospheric pressure plasmas[J].Food Control,2010,21(8):1194-1198.DOI:10.1016/j.foodcont.2010.02.006.
[35]石亚中,伍亚华,许晖,等.添加芹菜粉替代亚硝酸盐对腌肉制品品质的影响[J].食品工业科技,2013,34(4):101-104.
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[37]ALAHAKOON A U,JAYASENA D D,RAMACHANDRA S,et al.Alternatives to nitrite in processed meat:up to date[J].Trends in Food Science&Technology,2015,45(1):37-49.DOI:10.1016/j.tifs.2015.05.008.
[38]BALLMER-WEBER B K,HOFFMANN A,WüTHRICH B,et al.Influence of food processing on the allergenicity of celery:DBPCFCwith celery spice and cooked celery in patients with celery allergy[J].Allergy,2002,57(3):228-235.DOI:10.1186/s13601-017-0142-2.
[39]JUNG S,LEE C W,LEE J,et al.Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma[J].Food Chemistry,2017,237:191-197.DOI:10.1016/j.foodchem.2017.05.095.
[40]SAKIYAMA Y,GRAVES B D,CHANG H W,et al.Plasma chemistry model of sulface microdischarge in humid air and dynamics of reactive neutral species[J].Journal of Physics D-Applied Physics,2012,45(42):425201.
[41]OEHMIGEN K,HAHNEL M,BRANDENBURG R,et al.The role of acidification for antimicrobial activity of atmospheric pressure plasma in liquids[J].Plasma Processes and Polymers,2010,7(3/4):250-257.DOI:10.1002/ppap.200900077.
[42]THOMAS D,VANDERSCHUREN J.Modeling of NOx absorption into nitric acid solutions containing hydrogen peroxide[J].Industrial&Engineering Chemistry Research,1997,36(8):3315-3322.DOI:10.1021/ie960436g.
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[2]KORNER N,BECK E,DOMMANN A,et al.Hydrogen plasma chemical cleaning of metallic substrates and silicon wafers[J].Surface and Coatings Technology,1995(76):731-737.DOI:10.1016/0257-8972(95)02503-0.
[3]MIYAMOTO K,IKEHARA S,TAKEI H,et al.Red blood cell coagulation induced by low-temperature plasma treatment in-press[J].Archives of Biochemistry and Biophysics,2016,605:95-101.DOI:10.1016/j.abb.2016.03.023.
[4]THIRUMDAS R,SARANGAPANI C,ANNAPURE U S,et al.Cold plasma:a novel non-thermal technology for food processing[J].Food Biophysics,2015,10(1):1-11.DOI:10.1007/s11483-014-9382-z.
[5]MISRA N N,JO C.Applications of cold plasma technology for microbiological safety in meat industry[J].Trends in Food Science&Technology,2017,64:74-86.DOI:10.1016/j.tifs.2017.04.005.
[6]EHLBECK J,SCHNABEL U,POLAK M,et al.Low temperature atmospheric pressure plasma sources for microbial decontamination[J].Journal of Physics D-Applied Physics,2011,44(1):013002.
[7]杨宽辉,王保伟,许根慧.介质阻挡放电等离子体特性及其在化工中的应用[J].化工学报,2007,58(7):1609-1618.DOI:10.3321/j.issn:0438-1157.2007.07.001.
[8]林德锋,罗书豪,侯世英,等.大气压放电等离子体射流研究进展[J].中国高新技术企业,2013(34):9-13.
[9]DENG S,RUAN R,KYOONMOK C K,et al.Inactivation of Escherichia coli on almonds using nonthermal plasma[J].Journal of Food Science,2007,72(2):62-66.DOI:10.1111/j.1750-3841.2007.00275.x.
[10]乔维维,黄明明,王佳媚,等.低温等离子体对生鲜牛肉杀菌效果及色泽的影响[J].食品科学,2017,38(23):237-242.DOI:10.7506/spkx1002-6630-201723038.
[11]GUO Jian,HUANG Kang,WANG Jianping.Bactericidal effect of various non-thermal plasma agents and the influence of experimental conditions in microbial inactivation:a review[J].Food Control,2015,50:482-490.DOI:10.1016/j.foodcont.2014.09.037.
[12]郭俭.低温等离子体杀菌机理与活性水杀菌作用研究[D].杭州:浙江大学,2016:37.
[13]KIM B,YUN H,JUNG S,et al.Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions[J].Food Microbiology,2011,28(1):9-13.DOI:10.1016/j.ifset.2016.09.028.
[14]ULBIN-FIGLEWICZ N,BRYCHCY E,JARMOLUK A,et al.Effect of low-pressure cold plasma on surface microflora of meat and quality attributes[J].Journal of Food Science and Technology,2015,52(2):1228-1232.DOI:10.1007/s13197-013-1108-6.
[15]SMET C,NORIEGA E,ROSIER F,et al.Influence of food intrinsic factors on the inactivation efficacy of cold atmospheric plasma:impact of osmotic stress,suboptimal pH and food structure[J].Innovative Food Science and Emerging Technologies,2016,38:393-406.DOI:10.1016/j.ifset.2016.09.028.
[16]KAYES M M,CRITZER F J,KELLY-WINTENBERG K,et al.Inactivation of food borne pathogens using a one atmosphere uniform glow discharge plasma[J].Food Borne Pathogens and Disease,2007,4(1):50-59.DOI:10.1089/fpd.2006.62.
[17]GEORGET E,SEVENICH R,REINEKE K,et al.Inactivation of microorganisms by high isostatic pressure processing in complex matrices:a review[J].Innovative Food Science and Emerging Technologies,2015,27:1-14.DOI:10.1016/j.ifset.2014.10.015.
[18]PAN Yuanyuan,SUN Dawen,HAN Zhong.Applications of electromagnetic fields for nonthermal inactivation of microorganisms in foods:an overview[J].Trends in Food Science&Technology,2017,64:13-22.DOI:10.1016/j.tifs.2017.02.014.
[19]NIRMALY R V,LAVANYA M N,DARSANA K,et al.Application of cold plasma in food preservation discovery[J].Food Research International,2015,51:114-123.
[20]BAUER A,NI Y,BAUER S,et al.The effects of atmospheric pressure cold plasma treatment on microbiological,physical-chemical and sensory characteristics of vacuum packaged beef loin[J].Meat Science,2017,128:77-87.DOI:10.1016/j.meatsci.2017.02.003.
[21]BOUDAM M K,MOISAN M,SAOUDI B,et al.Bacterial spore inactivation by atmospheric-pressure plasmas in the presence or absence of UV photons as obtained with the same gas mixture[J].Journal of Physics D-Applied Physics,2006,39(16):3494-3507.
[22]DOBRYNIN D,FRIDMAN G,FRIEDMAN G,et al.Physical and biological mechanisms of direct plasma interaction with living tissue[J].New Journal of Physics,2009,11(11):115020.DOI:10.1088/1367-2630/11/11/115020.
[23]JOSHI S G,COOPER M,YOST A,et al.Nonthermal dielectricbarrier discharge plasma-induced inactivation involves oxidative DNA damage and membrane lipid peroxidation in Escherichia coli[J].Antimicrobial Agents and Chemotherapy,2011,55(3):1053-1062.DOI:10.1128/AAC.01002-10.
[24]LUNOV O,ZABLOTSKII V,CHURPITA O,et al.The interplay between biological and physical scenarios of bacterial death induced by non-thermal plasma[J].Biomaterials,2016,82:71-83.DOI:10.1016/j.biomaterials.2015.12.027.
[25]ULBIN-FIGLEWICZ N,JARMOLUK A,MARYCZ K.Antimicrobial activity of low-pressure plasma treatment against selected foodborne bacteria and meat microbiota[J].Annals of Microbiology,2015,65(3):1537-1546.DOI:10.1007/s13213-014-0992-y.
[26]DIRKS B P,DOBRYNIN D,FRIDMAN G,et al.Treatment of raw poultry with nonthermal dielectric barrier discharge plasma to reduce Campylobacter jejuni and Salmonella enteria[J].Journal of Food Protection,2012,75(1):22-28.DOI:10.4315/0362-028X.JFP-11-153.
[27]JAYASENA D D,KIM H J,YONG H I,et al.Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin:effects on pathogen inactivation and meat-quality attributes[J].Food Microbiology,2015,46:51-57.DOI:10.1016/j.fm.2014.07.009.
[28]KIM H J,YONG H I,PARK S,et al.Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin[J].Current Applied Physics,2013,13(7):1420-1425.DOI:10.1016/j.cap.2013.04.021.
[29]KIM J S,LEE E J,CHOI E H,et al.Inactivation of Staphylococcus aureus on the beef jerky by radio-frequency atmospheric pressure plasma discharge treatment[J].Innovative Food Science and Emerging Technologies,2014,22:124-130.DOI:10.1016/j.ifset.2013.12.012.
[30]CHOI S,PULIGUNDLA P,MOK C.Effect of corona discharge plasma on microbial decontamination of dried squid shreds including physico-chemical and sensory evaluation[J].LWT-Food Science and Technology,2017,75:323-328.DOI:10.1016/j.lwt.2016.08.063.
[31]R?D S K,HANSEN F,LEIPOLD F,et al.Cold atmospheric pressure plasma treatment of ready-to-eat meat:inactivation of Listeria innocua and changes in product quality[J].Food Microbiology,2012,30(1):233-238.DOI:10.1016/j.fm.2011.12.018.
[32]LEE H,YONG H I,KIM H,et al.Evaluation of the microbiological safety,quality changes,and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma[J].Food Science and Biotechnology,2016,25(4):1189-1195.DOI:10.1007/s10068-016-0189-1.
[33]WANG Jiamei,ZHUANG Hong,HINTON Jr A,et al.Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets[J].Food Microbiology,2016,60:142-146.DOI:10.1016/j.fm.2016.07.007.
[34]LEIPOLD F,KUSANO Y,HANSEN F,et al.Decontamination of a rotating cutting tool during operation by means of atmospheric pressure plasmas[J].Food Control,2010,21(8):1194-1198.DOI:10.1016/j.foodcont.2010.02.006.
[35]石亚中,伍亚华,许晖,等.添加芹菜粉替代亚硝酸盐对腌肉制品品质的影响[J].食品工业科技,2013,34(4):101-104.
[36]CASSENS R G.Composition and safety of cured meats in the USA[J].Food Chemistry,1997,59(4):561-566.DOI:10.1016/S0308-8146(97)00007-1.
[37]ALAHAKOON A U,JAYASENA D D,RAMACHANDRA S,et al.Alternatives to nitrite in processed meat:up to date[J].Trends in Food Science&Technology,2015,45(1):37-49.DOI:10.1016/j.tifs.2015.05.008.
[38]BALLMER-WEBER B K,HOFFMANN A,WüTHRICH B,et al.Influence of food processing on the allergenicity of celery:DBPCFCwith celery spice and cooked celery in patients with celery allergy[J].Allergy,2002,57(3):228-235.DOI:10.1186/s13601-017-0142-2.
[39]JUNG S,LEE C W,LEE J,et al.Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma[J].Food Chemistry,2017,237:191-197.DOI:10.1016/j.foodchem.2017.05.095.
[40]SAKIYAMA Y,GRAVES B D,CHANG H W,et al.Plasma chemistry model of sulface microdischarge in humid air and dynamics of reactive neutral species[J].Journal of Physics D-Applied Physics,2012,45(42):425201.
[41]OEHMIGEN K,HAHNEL M,BRANDENBURG R,et al.The role of acidification for antimicrobial activity of atmospheric pressure plasma in liquids[J].Plasma Processes and Polymers,2010,7(3/4):250-257.DOI:10.1002/ppap.200900077.
[42]THOMAS D,VANDERSCHUREN J.Modeling of NOx absorption into nitric acid solutions containing hydrogen peroxide[J].Industrial&Engineering Chemistry Research,1997,36(8):3315-3322.DOI:10.1021/ie960436g.
[43]JUNG S,KIM H J,PARK S,et al.The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsiontype sausage[J].Meat Science,2015,108:132-137.DOI:10.1016/j.meatsci.2015.06.009.
[44]JUNG S,LEE J,LIM A,et al.Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment[J].Innovative Food Science and Emerging Technologies,2017,39:113-118.DOI:10.1016/j.ifset.2016.11.010.
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