食品科学2024，Vol.45Issue(17)：206-215,10.DOI:10.7506/spkx1002-6630-20231130-272
乳酸协同低温等离子体对黄羽肉鸡胴体的保鲜效果
Effect of Lactic Acid-Assisted Low-Temperature Plasma on Preservation of Yellow-Feathered Broiler Carcass
摘要
Abstract
In order to evaluate the effect of lactic acid(LA)-assisted low-temperature plasma on the preservation of yellow-feathered broiler carcass,single factor experiments and response surface methodology were used to investigate total viable count(TVC),coliform count(CC)and fat oxidation value as a function of three variables,namely LA concentration(V/V),discharge voltage,and discharge time.Microbiological,physicochemical,and quality indicators of chicken were determined during storage after sterilization under optimized conditions.The results showed that the optimal sterilization parameters were LA concentration of 2.0％,discharge voltage of 150 kV,and discharge time of 115 s.Under these conditions,the TVC and CC on the surface of chicken and its fat oxidation value were 3.02,1.00(lg(CFU/g))and 0.58 mg/kg,respectively.On the 7th day of storage,the inhibitory effects of LA-assisted low-temperature plasma on TVC and CC increased by 26.75％and 19.72％compared with those of LA,by 34.51％and 24.87％compared with those of low-temperature plasma,respectively,and the combination decreased the total volatile basic nitrogen(TVB-N)content by 27.35％and 12.25％compared with single treatments with LA and low-temperature plasma,respectively.In addition,the combination treatment delayed the increase in pH of chicken during storage,improved the texture,and significantly slowed down the deterioration of sensory quality(P＜0.05).Low-temperature plasma treatment increased the fat oxidation value at the early stage(from day 1 to 3)of storage,but did not have a significant impact on the sensory evaluation of meat in terms of odor or color.Overall,LA combined with low-temperature plasma was more effective in preserving yellow-feathered broiler carcass than either alone.关键词
低温等离子体/乳酸/黄羽肉鸡胴体/响应面优化/保鲜效果Key words
low-temperature plasma/lactic acid/yellow-feathered broiler carcass/response surface methodology optimization/preservation effect分类
轻工纺织引用本文复制引用
梅新成,徐幸莲,赵庭辉,王鹏,李令琦,黄天然,杨雨佳,王伟南,赵洋..乳酸协同低温等离子体对黄羽肉鸡胴体的保鲜效果[J].食品科学,2024,45(17):206-215,10.基金项目
"十四五"国家重点研发计划重点专项(2021YFD2100503-3) （2021YFD2100503-3）
现代农业产业技术体系建设专项(CARS-41) （CARS-41）
