食品科学2017，Vol.38Issue(9)：133-137,5.DOI:10.7506/spkx1002-6630-201709021
大气滑动弧放电对沙门氏菌的灭活机制及在鸡蛋保鲜中的应用
Inactivation Mechanism of Salmonella by Atmospheric Gliding Arc Discharge and Its Application in the Preservation of Eggs
摘要
Abstract
In order to retain the freshness and prolong the shelf-life of fresh eggs,a new type of cold sterilization technology was put forward,namely gliding arc discharge,which can be worked in air environment at room temperature.Firstly,egg surface was coated with Salmonella suspension and transported through plasma discharge plume at a certain speed of self-spinning to inactivate the surface bacteria,part of which was sampled to investigate its inactivated mechanism and the remaining treated eggs were stored in a sealed environment at 37 ℃ to assess the impact of this air discharge plasma on egg quality by measuring the mass loss rate and Haugh unit (HU).The results of scanning electron microscopy (SEM) and extracellular protein concentration analysis indicate that atmospheric gliding arc discharge technique could have an effective etching effect on Salmonella,leading to cell membrane disruption and leakage of intracellular proteins of Salmonella.Meanwhile,the egg quality measurements showed that the atmospheric gliding arc discharge could maintain the freshness of eggs to a certain extent.关键词
大气滑动弧放电/鸡蛋/保鲜/灭活/沙门氏菌Key words
atmospheric gliding arc discharge/fresh eggs/preservation/inactivation/Salmonella分类
轻工纺织引用本文复制引用
朱莉华,李燕,仝其根,孙运金,马挺军..大气滑动弧放电对沙门氏菌的灭活机制及在鸡蛋保鲜中的应用[J].食品科学,2017,38(9):133-137,5.基金项目
北京市教育委员会重点学科建设项目(pxm2014-014207-0000029) （pxm2014-014207-0000029）
北京农学院青年科学基金项目 （）
大北农青年教师科研基金项目(14ZK006) （14ZK006）
