Inactivation of CM2 on Chicken Breasts Using Plasma-activated Water

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2019 Nov 20

PMID 31741517

Citations 7

Authors

Chaodi Kang

Qisen Xiang

Dianbo Zhao

Wenjie Wang

Liyuan Niu

Yanhong Bai

Affiliations

Soon will be listed here.

Abstract

The aim of this study was to examine the effectiveness of plasma-activated water (PAW) for inactivating CM2 on chicken breasts. Sterile distilled water (SDW) was activated by gliding arc discharge plasma for 60 s, which was defined as PAW60. The chicken breast samples inoculated CM2 were dipped in PAW60 or SDW for the indicated time intervals, respectively. After the treatment of PAW60 for 12 min, the population of CM2 on chicken breast was significantly reduced by 1.05 log CFU/g ( < 0.05), which was higher than that of SDW-treated samples for the same time intervals ( < 0.05). The value of chicken breasts were increased whereas and values were decreased following PAW60 treatment, while there was no significant differences in the values of * and * between PAW60- and SDW-treated samples for the same time intervals ( > 0.05). As compared with SDW, PAW60 caused no significant changes in the texture characteristics (e.g. hardness, springiness, cohesiveness and gumminess) and sensory properties (e.g. appearance, color, odor, texture, acceptability). Thus, PAW can be very effective to improve microbiological safety of chicken breasts with resulting slight changes to the sensory qualities. This synergistic treatment of PAW with other non-thermal technologies should be well investigated in order to improve inactivation efficacy of PAW.

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