Antimicrobial Effect and Quality Improvement Potential of Plasma-Activated Water in Meat Thawing
學生姓名:
李旻穎
指導教授:
陳泰源
學期:
113上
摘 要:
Refrigeration is the most important method for meat storage, as low temperatures slow down biochemical reactions, inhibit the growth and metabolism of microorganisms, and thus extend the shelf life of meat. The most important step for preparing frozen meat for consumption is thawing.; however, the exudate during thawing provides nutrients for microbial growth causes some deterioration in quality. Therefore, shortening thawing process is crucial not only for microbiological safety but also for significantly affecting the quality of the meat. In both studies, total bacterial counts were reduced after thawing in Plasma-Activated Water (PAW), with a significant reduction of 1.82 CFU/g in chicken breast in the Ultrasound & PAW (UPT) group, and a reduction of 0.60 CFU/g in beef thawed for 100 minutes using PAW. Lipid oxidation was found decreasing with shorter treatment times. PAW-60 showed the lowest lipid oxidation in beef, reducing it to 0.43 mg/kg, while chicken in the PAW group showed a decrease to 0.21 mg/kg. Both studies demonstrated that PAW was effective in reducing bacterial counts in beef and chicken breast. Additionally, the pH of the thawing exudate increased after treatment in both beef and chicken breast, resulting in higher
pH levels than the control group. Protein content was lower in the treated group compared with control group, as PAW helped stabilize protein structure, retained moisture more effectively, and improved the quality of the thawed meat. Furthermore, PAW enhanced protein digestibility and had an antimicrobial effect during the thawing process of chicken, with minimal impact on the meat's color and texture. Overall, PAW
shows potential for improving the quality and safety of meat thawing and offers a promising new technology for future applications.
pH levels than the control group. Protein content was lower in the treated group compared with control group, as PAW helped stabilize protein structure, retained moisture more effectively, and improved the quality of the thawed meat. Furthermore, PAW enhanced protein digestibility and had an antimicrobial effect during the thawing process of chicken, with minimal impact on the meat's color and texture. Overall, PAW
shows potential for improving the quality and safety of meat thawing and offers a promising new technology for future applications.
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