In-package cold plasma treatment of braised chicken: voltage effect

This study investigated the effect of different dielectric barrier discharge cold plasma (DBD-CP) treatment voltages on the microbiological growth and quality characteristics of braised chicken during storage at (4 ± 1) °C. Argon-packed samples were subjected to DBD-CP treatment for 3min at voltages of 50, 60 and 70kV. As a result, there was no significant (P > 0.05) difference in L⁎, a⁎, b⁎ and pH of braised chicken between control and treatment groups at the same storage time. However, the development of lipid oxidation in DBD-CP treatment samples was slower than that in air-packed samples. Compared to air-packed samples, the reduction of total viable count, yeasts and molds, lactic acid bacteria and Pseudomonads spp. in 70kV treated samples on day 15 were 3.21, 2.41, 2.44 and 1.96 lg (CFU/g), respectively. The results indicate that DBD-CP treatment could extend the shelf life of braised chicken without negative impacts on quality characteristics.