This article evaluates the effects of in-package atmospheric dielectric barrier discharge cold plasma (ADCP) treatment on microbial inactivation, nitrate and nitrite contents, oral toxicity, and storage quality of protein-coated boiled chicken breast cubes (CBCs). ADCP treatment at 24 kV for 3 min inactivated natural mesophilic aerobic bacteria, Salmonella, and Tulane virus in CBCs by 0.7 ± 0.2, 1.4 ± 0.1 log CFU/cube, and 1.1 ± 0.2 log PFU/cube, respectively. ADCP treatment did not affect the nitrite content of CBCs (p > 0.05). Furthermore, the hematological and blood biochemical parameters from toxicity tests indicated the toxicological safety of ADCP-treated CBCs. Microbial counts of natural bacteria and Salmonella in ADCP-treated CBCs were lower than the ADCP-untreated CBCs by 0.7–0.9 and 1.4–1.7 log CFU/cube, respectively, throughout post-treatment storage at 4 °C for 21 d. ADCP treatment did not alter the pH, color, total volatile basic nitrogen, lipid oxidation, and tenderness of CBCs during storage at 4 and 24 °C, and did not change the sensory properties of CBCs following a 3 d storage period at 4 °C (p > 0.05). Thus, ADCP treatment has the potential to be applied as a method to increase the microbiological safety of packaged ready-to-eat chicken products, leading to overall toxicological safety.
Cold Plasma Generator Using Economical High-Frequency High Voltage Flyback Transformer With Straight and L-Shaped Needles
