等离子体活性水的制备及对牛肉贮藏品质的影响

洪文龙; 戴照琪; 赵见营; 罗辑; 王兆斌

doi:10.13386/j.issn1002-0306.2024010211

等离子体活性水的制备及对牛肉贮藏品质的影响

Preparation of Plasma Active Water and Its Effect on Storage Quality of Fresh Beef

摘要

摘要: 为研究等离子体活性水（PAW）喷淋处理对生鲜牛肉贮藏期间品质特性的影响，本文利用介质阻挡等离子体（DBD-CP）制备PAW，检测不同处理时间条件下PAW中特定活性氧氮自由基浓度的变化规律，通过分析贮藏期（4 ℃，贮藏7 d）牛肉中微生物数量、a^*值、pH和挥发性盐基氮（TVB-N）值的变化趋势，评估PAW对生鲜牛肉贮藏期品质的影响。结果表明，随着DBD处理时间的增加，PAW中活性氧浓度均显著上升（P<0.05）。但处理时间超过5 min后，亚硝酸盐浓度下降，可能是由于H₂O₂浓度增加限制了亚硝酸盐的生成和转化。同时发现PAW处理能显著抑制牛肉中菌落总数、大肠杆菌及假单胞菌的数量。其中，4、5、6 min制备的PAW组（T4、T5、T6）抑菌表现最好，在贮藏7 d后菌落总数分别下降1.58、1.72和1.82 lg CFU/g，大肠杆菌总数下降0.59、0.60、0.72 lg CFU/g，假单胞菌总数下降0.88、1.03和1.10 lg CFU/g。且PAW能减缓肉品pH、TVB-N的升高，T4~T6组pH和TVB-N值在贮藏期内均显著低于CK组（P<0.05）。但T5和T6组由于氧化程度较高，导致肉品a^*值在贮藏期内均显著（P<0.05）低于CK组，T4组在贮藏后期a^*值升高，第5 d后显著高于CK组（P<0.05）。综合考虑，T4组不仅能有效抑制微生物生长，且能延缓牛肉理化指标及a^*值的劣变，具有良好的保鲜效果。本研究可为PAW在生鲜牛肉贮藏保鲜中的应用提供参考依据。

Abstract: To study the effects of plasma active water (PAW) spray treatment on quality characteristics of fresh beef during storage, PAW was prepared by dielectric barrier plasma (DBD-CP). The concentration changes of specific reactive oxygen species and reactive nitrogen species in PAW prepared with different treatment time were detected. And the effects of PAW on fresh-keeping quality of fresh beef during storage were evaluated by analyzing the changes of microbial quantity, a^* value, pH and total volatile base nitrogen (TVB-N) value during storage (4 ℃, stored for 7 d). The results showed that with the increase of DBD treatment time, the concentration of reactive oxygen species in PAW was significantly increased (P<0.05). However, after the treatment time exceeded 5 min, the nitrite concentration decreased, possibly because the increase of H₂O₂ concentration limited the generation and transformation of nitrite. It was found that PAW treatment could significantly inhibit the total number of colonies, the growth of Escherichia coli and pseudomonas in fresh beef. Among them, PAW group prepared in 4, 5 and 6 min (T4, T5, T6) group had the best antibacterial performance. After 7 d of storage, the total number of colonies decreased by 1.58, 1.72 and 1.82 lg CFU/g, the total number of Escherichia coli decreased by 0.59, 0.60 and 0.72 lg CFU/g, and the total number of pseudomonas decreased by 0.88, 1.03 and 1.10 lg CFU/g, respectively (P<0.05). In addition, PAW could slow down the increase of pH and TVB-N of meat products, and the pH and TVB-N values in T4~T6 group were significantly lower than those in CK group during storage (P<0.05). However, due to the high degree of oxidation, a^* value of meat in T5 and T6 groups was significantly lower than that in CK group during the whole storage period (P<0.05), while a^* value in T4 group increased at the late storage stage, and was significantly higher than that in CK group after the 5th day (P<0.05). Comprehensive consideration, T4 group could not only effectively inhibit the reproduction of microorganisms, but also delay the deterioration of physical and chemical indexes and a^* value, has a good fresh-keeping effect. This study can provide reference for the application of PAW in fresh beef storage and preservation.