滑动弧放电等离子体处理对冷鲜猪肉保鲜的影响

为了探索滑动弧放电等离子体对冷鲜猪肉的贮藏保鲜效果,研究空气、氮气、氩气滑动弧放电等离子体对猪肉品质和卫生水平的处理效果,包括感官评价、红度、菌落总数、挥发性盐基氮等品质指标。结果表明:不同放电气体处理均提高了猪肉的感官评价值和红度值。菌落总数和挥发性盐基氮测试表明滑动弧放电处理可延长猪肉的贮藏期,其中氩气处理效果最好,而氮气和空气放电处理促进了冷鲜猪肉脂肪氧化,这与等离子体处理后肉表面形态的结果一致。试验结果表明大气等离子体对冷鲜猪肉的处理效果依赖于放电气体种类。综合保鲜品质的各项指标,氩气放电处理在提高猪肉保水性和感官性能,降低猪肉表面的微生物方面具有一定的优势,可为猪肉的贮藏保鲜提供一种新的处理方法。

Effect of Gliding Arc Discharge Plasma Treatment on the Preservation Effect of Cold Fresh Pork

In order to explore the storage and preservation effect of atmospheric plasma on cold fresh pork,effect of air,nitrogen and argon discharge plasma treatment on the quality and sanitation levels of cold fresh pork was investigated,including variations of quality indicators such as sensory evaluation,Red value,total number of colonies,volatile base nitrogen (TVB-N).The results showed that different discharge gas treatment enhanced the sensory evaluation and red value of pork.The total number of bacterial colonies and TVB-N test showed that gliding arc discharge treatment could prolong the storage life of pork,among which argon treatment was the best,and nitrogen and air discharge treatment promoted the fat oxidation of cold fresh pork,as consistent with the morphology results of plasma treated samples.These results showed that effect of atmospheric plasma treatment depends on the type of discharge gas species.Based on the index situation of comprehensive fresh-keeping quality,argon discharge plasma showed its owning advantages in improving water retention and sensory performance while reducing microorganisms on the surface of cold fresh pork,which would provide a new treatment method for the storage and preservation of cold fresh pork.