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Journal of Food Science and Technology

, Volume 56, Issue 11, pp 4938–4945 | Cite as

Inactivation of Pseudomonas deceptionensis CM2 on chicken breasts using plasma-activated water

  • Chaodi Kang
  • Qisen Xiang
  • Dianbo Zhao
  • Wenjie Wang
  • Liyuan Niu
  • Yanhong BaiEmail author
Original Article
  • 69 Downloads

Abstract

The aim of this study was to examine the effectiveness of plasma-activated water (PAW) for inactivating Pseudomonas deceptionensis CM2 on chicken breasts. Sterile distilled water (SDW) was activated by gliding arc discharge plasma for 60 s, which was defined as PAW60. The chicken breast samples inoculated P. deceptionensis CM2 were dipped in PAW60 or SDW for the indicated time intervals, respectively. After the treatment of PAW60 for 12 min, the population of P. deceptionensis CM2 on chicken breast was significantly reduced by 1.05 log10 CFU/g (p < 0.05), which was higher than that of SDW-treated samples for the same time intervals (p < 0.05). The L* value of chicken breasts were increased whereas a* and b* values were decreased following PAW60 treatment, while there was no significant differences in the values of a* and b* between PAW60- and SDW-treated samples for the same time intervals (p > 0.05). As compared with SDW, PAW60 caused no significant changes in the texture characteristics (e.g. hardness, springiness, cohesiveness and gumminess) and sensory properties (e.g. appearance, color, odor, texture, acceptability). Thus, PAW can be very effective to improve microbiological safety of chicken breasts with resulting slight changes to the sensory qualities. This synergistic treatment of PAW with other non-thermal technologies should be well investigated in order to improve inactivation efficacy of PAW.

Keywords

Plasma-activated water Pseudomonas deceptionensis CM2 Chicken breast Quality 

Notes

Acknowledgements

This work was financially supported by the National Key R & D Program of China (No. 2018YFD0401204), the China Postdoctoral Science Foundation (No. 2018M632765), the Fundamental Research Funds for the Universities in Henna Province (No. 18KYYWF0404), and the Foundation for University Young Key Teachers of Henan Province (No. 2017GGJS095).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Chaodi Kang
    • 1
    • 2
    • 3
  • Qisen Xiang
    • 1
    • 2
    • 3
  • Dianbo Zhao
    • 1
    • 2
    • 3
  • Wenjie Wang
    • 1
    • 2
    • 3
  • Liyuan Niu
    • 1
    • 2
    • 3
  • Yanhong Bai
    • 1
    • 2
    • 3
    Email author
  1. 1.College of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhouPeople’s Republic of China
  2. 2.Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhouPeople’s Republic of China
  3. 3.Henan Collaborative Innovation Center of Food Production and SafetyZhengzhouPeople’s Republic of China

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