Influence and Mechanism of Electrostatic Field on Total Microbial Count in Chopped Cold Chicken
CHEN Wenbo, HU Honghai, ZHANG Chunjiang, HUANG Feng, ZHANG Xue, LIU Qiannan, ZHANG Hong*
Comprehensive Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Abstract：The influence of electrostatic field on total microbial count and microbial diversity in chopped cold chicken was investigated by plate count and denatured gradient gel electrophoresis (DGGE) and the growth characteristics of pure cultures of Pseudomonas isolated from chopped cold chicken were tested to reveal the mechanism of electrostatic field for extending its shelf life. The results of this study revealed chopped cold chicken itself had high microbial load and its shelf life could be prolonged by electrostatic field treatment. Pseudomonas was the dominant microbe in chopped cold chicken, which was derived from the raw materials. The inhibitory effect of electrostatic field treatment on the growth of pure cultures of Pseudomonas was species-dependent.
