单 位：
农产品有害微生物及农残安全检测与控制北京市重点实验室;食品质量与安全北京实验室;北京农学院食品科学与工程学院
关键词：
调理鸡肉;大气等离子体;冷杀菌;工艺优化
摘 要：
本文采用大气等离子体放电技术处理调理鸡肉表面,在不损伤风味的情况下对其杀菌工艺进行研究。本研究以调理鸡肉的杀菌率和感官评价为指标,通过放电功率、处理时间、气体流量单因素实验探究冷杀菌工艺条件,并采用响应面法对其进行优化。结果表明,大气等离子体放电处理调理鸡肉的优化参数为气体流量为40 L/min,放电时间52 s,放电功率450 W,杀菌率达到96.34%±0.32%,与理论杀菌率相差3.04%。这些数据表明,大气等离子体技术可对食品表面进行非热处理,具有明显的杀菌效果。
译 名：
Process Optimization of Nonthermal Sterilization of Atmospheric Plasma Technology Applied on Pre-processed Chicken
作 者：
LIU Zheng;LI Na;WU Jun;SUN Yun-Jin;Beijing Laboratory of Food Quality and Safety,College of Food Science and Engineering,Beijing University of Agriculture;Beijing Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides,College of Food Science and Engineering,Beijing University of Agriculture;
关键词：
pre-processed chicken;;atmospheric plasma;;cold sterilization;;process optimization
摘 要：
The atmospheric plasma discharge technology was adopted in this study to treat the surface of pre-processed chicken,of which sterilization process was studied while keeping the flavor of product. Based on the measurement of the sterilization rate and sensory evaluation,the single-factor test,such as discharge power,treatment time and gas flow,was investigated,then further optimized by response surface method. The results indicated that,the optimized parameters for atmospheric plasma discharge technology treatment of pre-processed chicken were gas flow rate of 40 L/min,discharge time of 52 s and discharge power of 450 W,reached experimental sterilization rate of 96.34% ± 0.32%,nearing the theoretical values by 3.04% difference. These data indicated that atmospheric plasma technology could treat food surface in a nonthermal condition with significant sterilized effect.
