首页|In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge-Electric Voltage Effect
In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge-Electric Voltage Effect
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NSTL
Elsevier
Microbiological safety and quality of fresh chicken meat are important concerns to industry. The objective of this studywas to investigate the effects of in-package, non-thermal high voltage dielectric barrier discharge (HVDBD) treatment on microbial quality, safety, and color of fresh chicken breast meat (pectoralis major). Boneless skinless chicken breast meat was collected from a local commercial plant. Non-inoculated meat samples and meat samples inoculated with Campylobacter jejuni and Salmonella Typhimurium were packed in polymeric trays under ambient air conditions. The packaged samples were HVDBD-treated at different voltages (0, 55, 70, or 85 kV) for 180 s, and stored at 4 degrees C for 5 d. Microbial counts (psychrophiles, C. jejuni, S. Typhimurium) and meat color (L*a*b*) were measured before HVDBD treatment and after 5 d of post-treatment storage. Psychrophile growth was inhibited (P < 0.05) and both foodborne pathogens were reduced (P < 0.05) by HVDBD treatments regardless of treatment voltage. No differences in psychrophilic and S. Typhimurium counts were observed between the three treatment voltages; however, increasing treatment voltage beyond 55 kV resulted in additional inactivation of C. jejuni. In terms of meat color, there were no differences (P > 0.05) in a* and b* values between pre-treatment and post-treatment measurements; however, all HVDBD treatments resulted in increased L* value (P < 0.05). Results indicate that in-package HVDBD treatment can be used to reduce bothmicrobial spoilage and foodborne pathogen risks; however, in-package HVDBD treatment may increase pale color in raw chicken breast meat.
NSTL
Elsevier
