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| Effect of Dielectric Barrier Discharge Cold Plasma Treatment on the Preservation Quality of Ready-to-Eat Crayfish Tails |
| ZENG Xuan, SUN Ye, LUO Ji |
| 1. Department of Management Engineering, Ma’anshan Vocational and Technical College, Ma’anshan 243000, China; 2. College of Life Sciences, Anhui Normal University, Wuhu 241001, China |
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Abstract To develop a low-temperature sterilization technique for high-quality chilled ready-to-eat crayfish products, this study evaluated the efficacy of dielectric barrier discharge cold plasma (DBD-CP) for killing Staphylococcus aureus on the surface of ready-to-eat crayfish tails and investigated the effect of DBD-CP on the microbial and physicochemical qualities of crayfish tails during storage. The results showed that DBD-CP treatment effectively inhibited the growth of S. aureus in pure culture and on the surface of crayfish tails, destroying the membrane integrity of S. aureus cell. After being treated with DBD-CP at 70 kV for 90 s, the count of S. aureus in a suspension was reduced by 5.9 (lg (CFU/mL)). After DBD-CP treatment for 240 s, the count of S. aureus on the surface of crayfish tails decreased by 4.8 (lg (CFU/g)). DBD-CP treatment significantly inhibited the increase in total colony count, total volatile basic nitrogen (TVB-N) content, and pH value of crayfish tails during storage (P < 0.05), but significantly increased protein and lipid oxidation (P < 0.05). On the 8th day of storage, compared with the control group, the thiobarbituric acid reactive substances (TBARS) value and protein carbonyl content in the DBD-CP treated group increased by 0.43 mg/kg and 1.82 nmol/mg, respectively. The sensory quality of the products treated with DBD-CP for 120–180 s remained acceptable on the 8th day of storage, and the product treated for 180 s had the best quality. Therefore, DBD-CP treatment can effectively kill S. aureus on the surface of crayfish tails and extend the shelf life of the product. In the future, the degree of oxidation could be controlled by adding plant preservatives or in combination with other sterilization methods.
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2026, Vol. 40 
