Antibacterial Properties of Plasma-activated Water on Escherichia coli and Its Effect on Storage Quality of Duck Fillets

Plasma-activated water (PAW) is a new non-thermal sterilization technology, yet its application in pre-prepared duck products and its effect on the quality characteristics of duck fillets are rarely reported. In this study, PAW was prepared using plasma jets with varying discharge durations (0~6 min...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 46; no. 16; pp. 356 - 364
Main Authors Shilong JU, Junqi LI, Lanting DENG, Liyuan NIU, Daodong PAN, Lihui DU
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.08.2025
Subjects
duck fillets
escherichia coli
plasma-activated water
storage quality
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Summary:Plasma-activated water (PAW) is a new non-thermal sterilization technology, yet its application in pre-prepared duck products and its effect on the quality characteristics of duck fillets are rarely reported. In this study, PAW was prepared using plasma jets with varying discharge durations (0~6 min). The antibacterial activity of PAW was evaluated by analyzing its active substances, and examining the reactive oxygen species (ROS) levels, Fourier transform infrared (FTIR) spectroscopy, and microstructure changes of Escherichia coli (E. coli) treated with PAW. Then, duck fillets were employed as the research object. The effects of PAW on the storage quality of duck fillets were analyzed by measuring the total viable count of E. coli, malondialdehyde (MDA) content and total volatile base nitrogen (TVB-N) content. The results showed that the main active substances (hydrogen peroxide, nitrite and nitrate) in PAW were up to 108.00, 1300.23 and 2396.04 μmol/L at 6 min treatment, respectively. The E. coli in PAW-4 m
ISSN:1002-0306
DOI:10.13386/j.issn1002-0306.2024080226