Effects of Cold Plasma Sterilization on Shelf Life and Flavor Quality of Salted Duck

WANG Chen; QIAN Jing; SHENG Xiaowei; WANG Xiaoting; YAN Wenjing; ZHANG Jianhao

doi:10.13386/j.issn1002-0306.2021010031

Volume 42 Issue 17

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(17): 70-77. > DOI: 10.13386/j.issn1002-0306.2021010031

WANG Chen, QIAN Jing, SHENG Xiaowei, et al. Effects of Cold Plasma Sterilization on Shelf Life and Flavor Quality of Salted Duck[J]. Science and Technology of Food Industry, 2021, 42(17): 70−77. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010031.

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Effects of Cold Plasma Sterilization on Shelf Life and Flavor Quality of Salted Duck

College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

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Received Date: January 08, 2021
Available Online: June 23, 2021

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Objective: The effect on the bactericidal efficiency and quality of salted duck after cold plasma cold sterilization (CPCS) treatment was evaluated. Methods: Prepaaged salted duck were treated by dielectric barrier discharge (DBD) cold plasma equipment and the working voltage of high-voltage electric field was 55, 65 and 75 kV (considered as the experimental factor), the treatment time was 2 min, all the treatments were repeated in triplicate. Duck after treatment were stored at 4 ℃, 75% relative humidity for 15 days, the total number of colonies and coliform bacteria in the samples were detected, and the changes of physicochemical indexes such as juice loss rate, thiobarbituric acid value (TBARS) and sensory quality were analyzed. Results: The bactericidal effect of CPCS on salted duck significantly increased with the increasing voltage (P<0.05). In CPCS treatment group, the bactericidal rates of total bacterial count and Escherichia coli were 97.8% and 99.8%, respectively, which could significantly extend the shelf life from 5~6 days to 15 days at most. In addition, CPCS treatment could effectively reduce the weight loss rateand inhibit the rise of total color difference during storage. In CPCs treatment group, the sensory quality of 65 kV treatment group was the best, and the shelf life of products could be extended to 14 days. This study provides a theoretical basis and data reference for the application of CPCS technology in the preservation of low-temperature meat products.
- salted duck,
- cold plasma cold sterilization,
- shelf life,
- sensory quality

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