Effects of cold plasma cold sterilization on major spoilage bacteria and biogenic amines in beef

被引：0
|
作者：
Huang M. [1 ]
Qiao W. [1 ]
Zhang J. [1 ]
Wang J. [1 ,2 ]
机构：
[1] Jiangsu Collaborative Innovation Center of Meat Production and Processing, National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing
[2] College of Food Science and Technology, Hainan University, Haikou
来源：
Journal of Food Science and Technology (China) | 2018年 / 36卷 / 04期
关键词：
Biogenic amines; Cold plasma; Cold sterilization; Fresh beef; Spoilage bacteria;
D O I：
10.3969/j.issn.2095-6002.2018.04.003
中图分类号：
学科分类号：
摘要：
In order to research the effects of cold plasma cold sterilization (CPCS) on food safety, fresh beef packaged with MAP gas (V(O2)颐 V(CO2)颐 V(N2) =35% 颐 35% 颐 30%) was treated by cold plasma at 72 kV for 85 s and stored at 4 益 for 10 days郾 The content of total number of colonies, main spoilage bacteria, volatile basic nitrogen (TVB-N), thiobarbituric acid (TBARs) and major biogenic amines were measured after 0, 1, 4, 7 and 10 days. The results showed that the total colony numbers of beef decreased dramatically during 10 days storage, which were 5郾 76 lg(CFU/ g) and 7郾 46 lg(CFU/ g) in the treated sample and untreated sample. The total colony numbers of Pseudomonadaceae, Brochothrix ther-mosphacta, Lactobacillus, Micrococcaceae, Enterobacterium decreased by 1郾 73,2郾 01,1郾 68,1郾 37 and 0郾 46 lg(CFU/ g), respectively. In addition, the contents of TVB-N and TBARs of CPCS-treated beef increased but it still was acceptable, while the biogenic amines contents in beef decreased after the CPCS treatment. The spermine, histamine and spermidine contents reached the maximum value after 7 days storage, which decreased about 2郾 74, 0郾 85 and 0郾 05 mg/ kg, respectively, in the CPCS-treated group compared with the control group. The contents of phenyl ethylamine and putrescine reached the maximum value at 10 days, which decreased by 0郾 78 and 0郾 62 mg/ kg compared with the control group. CPCS treatment could effectively inhibit the growth of major spoilage bacteria and the formation of biogenic amines in beef. Therefore, CPCS had good effects on maintaining sensory quality and safety of beef dur-ing the refrigeration storage. © 2018 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.
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页码：17 / 23
页数：6
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