Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage
The hurdle technology for food preservation effectively addresses the limitations of individual antimicrobial technologies by integrating their strengths. It can not only prolong the storage time of food but also maintains its high quality. In this study, three antimicrobial and bactericidal technol...
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Tsinghua University Press
2025-07-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2024.9250175 |
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| author | Jing Li Chen Xu Yifeng Lu Xiaoming Wang Shuangshuang Jin Yun Bai Xia Wang Xinglian Xu Minyi Han |
| author_facet | Jing Li Chen Xu Yifeng Lu Xiaoming Wang Shuangshuang Jin Yun Bai Xia Wang Xinglian Xu Minyi Han |
| author_sort | Jing Li |
| collection | DOAJ |
| description | The hurdle technology for food preservation effectively addresses the limitations of individual antimicrobial technologies by integrating their strengths. It can not only prolong the storage time of food but also maintains its high quality. In this study, three antimicrobial and bactericidal technologies, namely soluble gas stabilization (SGS), modified atmosphere packaging (MAP), and cold plasma (CP), were applied to chilled chicken breasts. The packaging, total viable count (TVC), and physicochemical properties of chilled chicken breasts after treatments and storage at 4 ℃ were monitored. The microbial diversity at the initial and end points of the storage time of each group was also analyzed. The results indicated that a 3-5 h SGS treatment can effectively increase the proportion of carbon dioxide in the MAP during the storage process of chilled chicken breasts, thereby alleviating the packaging collapse problem. Simultaneously, the effect of SGS, MAP, and CP combinational treatments significantly extended the storage time of chilled chicken breasts while maintaining the physicochemical qualities of samples. Compared to the control group, the TVC of chicken breast treated with SGS, MAP, and CP treatments decreased by 0.58 (lg(CFU/g)) at 0 day. The shelf life was extended by 5 days. After 8 days, the total volatile basic nitrogen (TVB-N) was 26.67 vs. 19.50 mg/100 g, thiobarbituric acid reactive substances (TBARS) was 0.99 vs. 0.72 mg MDA/kg, and TVC was 8.22 vs. 6.52 (lg(CFU/g)). High-throughput sequencing results showed that SGS and MAP treatments significantly reduce the proportion of Pseudomonas and Psychrobacter, which are sensitive to carbon dioxide, in the total bacterial genera. This study underscores the potential of integrating multiple antimicrobial technologies for effective food preservation. |
| format | Article |
| id | doaj-art-9936fc9bb9154776b2190bd7aed7b65e |
| institution | DOAJ |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-9936fc9bb9154776b2190bd7aed7b65e2025-08-20T02:58:11ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302025-07-01147925017510.26599/FSHW.2024.9250175Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilageJing Li0Chen Xu1Yifeng Lu2Xiaoming Wang3Shuangshuang Jin4Yun Bai5Xia Wang6Xinglian Xu7Minyi Han8Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaWens Foodstuff Group Co., Ltd., Yunfu 527400, ChinaWens Foodstuff Group Co., Ltd., Yunfu 527400, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaWens Foodstuff Group Co., Ltd., Yunfu 527400, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Synergetic Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaThe hurdle technology for food preservation effectively addresses the limitations of individual antimicrobial technologies by integrating their strengths. It can not only prolong the storage time of food but also maintains its high quality. In this study, three antimicrobial and bactericidal technologies, namely soluble gas stabilization (SGS), modified atmosphere packaging (MAP), and cold plasma (CP), were applied to chilled chicken breasts. The packaging, total viable count (TVC), and physicochemical properties of chilled chicken breasts after treatments and storage at 4 ℃ were monitored. The microbial diversity at the initial and end points of the storage time of each group was also analyzed. The results indicated that a 3-5 h SGS treatment can effectively increase the proportion of carbon dioxide in the MAP during the storage process of chilled chicken breasts, thereby alleviating the packaging collapse problem. Simultaneously, the effect of SGS, MAP, and CP combinational treatments significantly extended the storage time of chilled chicken breasts while maintaining the physicochemical qualities of samples. Compared to the control group, the TVC of chicken breast treated with SGS, MAP, and CP treatments decreased by 0.58 (lg(CFU/g)) at 0 day. The shelf life was extended by 5 days. After 8 days, the total volatile basic nitrogen (TVB-N) was 26.67 vs. 19.50 mg/100 g, thiobarbituric acid reactive substances (TBARS) was 0.99 vs. 0.72 mg MDA/kg, and TVC was 8.22 vs. 6.52 (lg(CFU/g)). High-throughput sequencing results showed that SGS and MAP treatments significantly reduce the proportion of Pseudomonas and Psychrobacter, which are sensitive to carbon dioxide, in the total bacterial genera. This study underscores the potential of integrating multiple antimicrobial technologies for effective food preservation.https://www.sciopen.com/article/10.26599/FSHW.2024.9250175soluble gas stabilizationmodified atmosphere packagingcold plasmachilled chicken breastsstorage timemicrobial diversity |
| spellingShingle | Jing Li Chen Xu Yifeng Lu Xiaoming Wang Shuangshuang Jin Yun Bai Xia Wang Xinglian Xu Minyi Han Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage Food Science and Human Wellness soluble gas stabilization modified atmosphere packaging cold plasma chilled chicken breasts storage time microbial diversity |
| title | Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage |
| title_full | Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage |
| title_fullStr | Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage |
| title_full_unstemmed | Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage |
| title_short | Effects of combined soluble gas stabilization, modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage |
| title_sort | effects of combined soluble gas stabilization modified atmosphere packaging and cold plasma on controlling chilled chicken breasts spoilage |
| topic | soluble gas stabilization modified atmosphere packaging cold plasma chilled chicken breasts storage time microbial diversity |
| url | https://www.sciopen.com/article/10.26599/FSHW.2024.9250175 |
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