Effect of Dielectric Barrier Discharge Low Temperature Plasma Treatment on Lamb Meat Quality

被引：1
|
作者：
Du M. [1 ,2 ,3 ]
Huang L. [1 ]
Gao M. [1 ]
Li K. [1 ,2 ,3 ]
Xiang Q. [1 ,2 ,3 ]
Bai Y. [1 ,2 ,3 ]
机构：
[1] College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou
[2] Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou
[3] Collaborative Innovation Center of Food Production and Safety of Henan Province, Zhengzhou
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 21期
关键词：
Dielectric barrier discharge low-temperature plasma; Lamb meat; Quality; Safety; Storage;
D O I：
10.7506/spkx1002-6630-20210628-316
中图分类号：
学科分类号：
摘要：
Postmortem ovine Longissimus dorsi muscle was treated by dielectric barrier discharge (DBD) low-temperature plasma with different intensities (0, 30, 60, 90 and 120 s) and then stored 4 ℃. The changes in the pH, color, juice loss,shear force, total bacterial count and protein oxidation indicators of the samples during storage were analyzed to explore the effect of DBD low-temperature plasma treatment on the quality of lamb meat. The results showed that during storage, the pH of the treated samples was lower than that of the untreated ones. The L* and b* values of the samples increased firstly and then decreased with treatment time. DBD low-temperature plasma treatment had no significant influence on the color or shear force, but could accelerate protein oxidation in lamb meat. Furthermore, this treatment significantly (P < 0.05) reduced the total count of bacteria during storage. After five days of storage, the total count of bacteria in the control group was 6.10 (lg (CFU/g)), which was far beyond the limit. However, the total count of bacteria the treatment group exceeded the limit value after seven days, indicating that DBD low-temperature plasma treatment can extend the shelf life of lamb meat.DBD low-temperature plasma treatment for 60 s had the least negative impact on lamb meat quality during storage. © 2022, China Food Publishing Company. All right reserved.
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页码：87 / 92
页数：5
相关论文
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