低温等离子体冷杀菌对盐水鸭货架期及风味品质的影响

目的:研究低温等离子体冷杀菌（CPCS）技术对盐水鸭的杀菌作用及风味品质影响。方法:采用介质阻挡放电低温等离子体设备，以高压电场工作电压（55、65、75 kV）为试验因素，处理预包装的盐水鸭胸肉及鸭脖，单次处理2 min，处理3次，随后将其在4 ℃、75%相对湿度下贮藏15 d，检测样品中的菌落总数和大肠菌群数，并对汁液损失率、硫代巴比妥酸值（TBARS）等理化指标的变化及感官品质的影响进行分析。结果:CPCS对盐水鸭的杀菌作用随处理电压的升高而显著提高（P<0.05），CPCS处理组的菌落总数杀菌率、大肠杆菌杀菌率高达:97.8%、99.8%，最多可使货架期从5~6 d显著延长至15 d。此外，CPCS处理能有效降低汁液损失率，抑制贮藏期内总色差值的上升。在CPCS处理组中，65 kV处理组的感官品质最好，且能延长产品的保质期至14 d。因此，本研究为CPCS技术在低温肉制品保鲜方面的应用提供了一定的理论依据和数据参考。

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

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.