天然精油协同等离子体对盐水鸭杀菌保鲜及脂质氧化的调控

为调控等离子体处理对肉类造成的脂质氧化现象,研究复合精油协同低温等离子体（cold plasma,CP）处理对盐水鸭保鲜及脂质氧化的影响。采用牛至精油、肉桂精油和迷迭香配制复合精油,研究CP处理对复合精油抑菌性、总酚含量和1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基清除率的影响。此外,将复合精油协同CP处理盐水鸭,对18 d贮藏期内盐水鸭的菌落总数、大肠杆菌菌落数、色泽及脂质氧化进行测定。结果表明：CP处理未对复合精油的总酚含量和DPPH自由基清除率造成显著影响,但当复合精油质量分数为0.100%～0.125%且协同CP处理大肠杆菌菌液时,大肠杆菌菌落数可降低8（lg（CFU/mL））;同时,复合精油协同CP处理可使盐水鸭保质期显著延长,且对盐水鸭的色泽无显著影响,并能使样品硫代巴比妥酸反应物值从CP处理组的6.87 mg/kg降至4.58 mg/kg。

Effect of Natural Essential Oil Combined with Plasma on Preservation of Salted Duck and Regulation of Lipid Oxidation

To regulate lipid oxidation caused by plasma treatment in meat, this study investigated the effect of treatment with essential oil blend in combination with cold plasma (CP) on the preservation and lipid oxidation of salted duck. Oregano oil, cinnamon oil, and rosemary were used to prepare the essential oil blend. Meanwhile, the effect of CP treatment on the antibacterial properties, total phenolic content, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity of the essential oil blend was investigated. In addition, the total bacterial count, E. coli count, color, and lipid oxidation of salted duck after treatment were measured during an 18-day storage period. Results showed that the total phenolic content and DPPH radical scavenging capacity of the essential oil blend were not affected significantly by CP treatment. But the essential oil at a concentration ranging from 0.100% to 0.125% combined with CP reduced the E. coli count by 8(lg(CFU/mL)). Moreover, the combined treatment could significantly increase the storage life of salted duck with no significant effect on meat color, and reduce the thiobarbituric acid reactive substance value from 6.87 mg/kg to 4.58 mg/kg compared to the CP treated group.