期刊
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
卷 57, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2019.05.007
关键词
Dielectric barrier discharge; In-package cold plasma; Natural antioxidant; CIE L*a*b*; TBARS; Poultry meat
资金
- Jiangsu Agriculture Science and Technology Innovation Fund [CX(18)3041]
Effects of adding 1% rosemary extract were determined on the microbial growth and quality characteristics of ground chicken breast patties treated with in-package dielectric-barrier-discharge (DBD) cold plasma (CP). Chicken patties were CP-treated at 70 kV for 180 s. Total plate counts (TPC), pH, color, and lipid oxidation (LPO) were measured at time 0 and day 5 of storage. ANOVA showed that there were no three-way (rosemary*CP*storage) interactions and no rosemary*CP interaction (P > 0.05) regardless of measured variable, indicating that rosemary extract has the same effects on CP treated patties as on non-CP treated samples regardless of storage. Adding rosemary extract resulted in reduced microbial growth, LPO, and L* values and increased pH, a*, and b* values in both CP treated and non-CP treated patties. In conclusion, rosemary is a promising additive for maintaining microbial quality and controlling LPO in CP-processed meat.
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