Decontamination of broiler chicken breast fillets using innovative cold plasma technology
Eslam Mohamed Sayed Mohamed;
Abstract
. Bacterial quality of chicken breast fillets decontaminated with DBD system
Decontamination of chicken breast fillets with oxygen plasma at 3 min (Oxy3) and 5 min (Oxy5), as well as argon plasma at 3 min (Ar3) and 5 min (Ar5) induced significant (P < 0.05) reduction in APC, psychrotrophs, total staphylococcus, and Enterobacteriaceae as compared with control untreated samples. Such finding was more pronounced in argon plasma-treated samples as compared to oxygen plasma-treated ones. Regardless of the gas type, there were non-significant (P > 0.05) changes in the bacterial counts between 3 and 5 min exposure times. Surprising, argon plasma caused more than 2 log10 CFU/g reductions in all bacterial counts except Enterobacteriaceae (1.73 in Ar3 and 1.81 in Ar5), while oxygen plasma produced more than 1 log10 CFU/g reduction in all bacterial counts.
2. Deterioration criteria of chicken breast fillets decontaminated with DBD system
Concerning the obtained results of deterioration criteria, it is was clear that treatment of chicken breast fillet with DBD plasma system resulted in a significant (P < 0.05) reduction in pH value especially in oxygen-treated samples as compared with argon-treated samples and regardless of the type of gas, pH value was lower in the samples treated for 3 min than 5 min. However, there were non-significant (P ˃ 0.05) changes in both TBA and TVBN values in DBD plasma-treated samples using oxygen and argon as compared with control samples.
3. Color, shear force value, and cooking loss% of chicken breast fillets decontaminated with DBD system
Lightness (L*) and yellowness (b*) values were significantly (P < 0.05) increased as well as redness (a*) value was significantly (P < 0.05) decreased in Oxy3 and Oxy5-treated samples. Such finding was elucidated by the reactions between reactive groups produced by plasma and meat products constituents which make oxidation of meat pigment. However, Ar3 and Ar5 induced non-significant (P ˃ 0.05) changes in color values (L*, a*, and b*) as compared with control ones. It is noteworthy that shear force (SF) is a predominant determinant of meat tenderness. Treatment of chicken meat fillet with D
Decontamination of chicken breast fillets with oxygen plasma at 3 min (Oxy3) and 5 min (Oxy5), as well as argon plasma at 3 min (Ar3) and 5 min (Ar5) induced significant (P < 0.05) reduction in APC, psychrotrophs, total staphylococcus, and Enterobacteriaceae as compared with control untreated samples. Such finding was more pronounced in argon plasma-treated samples as compared to oxygen plasma-treated ones. Regardless of the gas type, there were non-significant (P > 0.05) changes in the bacterial counts between 3 and 5 min exposure times. Surprising, argon plasma caused more than 2 log10 CFU/g reductions in all bacterial counts except Enterobacteriaceae (1.73 in Ar3 and 1.81 in Ar5), while oxygen plasma produced more than 1 log10 CFU/g reduction in all bacterial counts.
2. Deterioration criteria of chicken breast fillets decontaminated with DBD system
Concerning the obtained results of deterioration criteria, it is was clear that treatment of chicken breast fillet with DBD plasma system resulted in a significant (P < 0.05) reduction in pH value especially in oxygen-treated samples as compared with argon-treated samples and regardless of the type of gas, pH value was lower in the samples treated for 3 min than 5 min. However, there were non-significant (P ˃ 0.05) changes in both TBA and TVBN values in DBD plasma-treated samples using oxygen and argon as compared with control samples.
3. Color, shear force value, and cooking loss% of chicken breast fillets decontaminated with DBD system
Lightness (L*) and yellowness (b*) values were significantly (P < 0.05) increased as well as redness (a*) value was significantly (P < 0.05) decreased in Oxy3 and Oxy5-treated samples. Such finding was elucidated by the reactions between reactive groups produced by plasma and meat products constituents which make oxidation of meat pigment. However, Ar3 and Ar5 induced non-significant (P ˃ 0.05) changes in color values (L*, a*, and b*) as compared with control ones. It is noteworthy that shear force (SF) is a predominant determinant of meat tenderness. Treatment of chicken meat fillet with D
Other data
| Title | Decontamination of broiler chicken breast fillets using innovative cold plasma technology | Other Titles | خفض درجه تلوث شرائح صدور لحوم دواجن التسمين بأستخدام تكنولوجيا البلازما الباردة المبتكره | Authors | Eslam Mohamed Sayed Mohamed | Issue Date | 2021 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| BB11423.pdf | 1.32 MB | Adobe PDF | View/Open |
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