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Effect of Plasma Activated Water Synergistic Organic Acids on Antibacterial Effect and Quality of Chilled Chicken during Storage
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Xinyi LI1, 2, Shuangshuang JIN3, Mingyue WANG1, 2, Shaolin DENG2, 3, Xiaohui KONG3, Xiaoming WANG3, Xinglian XU1, 2, Minyi HAN1, 2, 3, *
Science and Technology of Food Industry | 2026, 47(12) : 412 - 419
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Science and Technology of Food Industry | 2026, 47(12): 412-419
• Storage and Preservation •
Effect of Plasma Activated Water Synergistic Organic Acids on Antibacterial Effect and Quality of Chilled Chicken during Storage
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Xinyi LI1, 2, Shuangshuang JIN3, Mingyue WANG1, 2, Shaolin DENG2, 3, Xiaohui KONG3, Xiaoming WANG3, Xinglian XU1, 2, Minyi HAN1, 2, 3, *
Affiliations
  • 1Yunfu Branch of Guangdong Provincial Laboratory of Lingnan Modern Agricultural Science and Technology, Yunfu 527400, China
  • 2College of Food Science and Technology, Nanjing Agricultural University, National Engineering Research Center for Meat Quality and Safety Control, Nanjing 210095, China
  • 3Wen's Food Group Co., Ltd., Yunfu 527400, China
Published: 2026-06-15 doi: 10.13386/j.issn1002-0306.2025060087
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In order to investigate the novel method to extend the shelf life of chilled chicken, thereby addressing the bottleneck restricting that constrains high-quality development of the industry, the antibacterial effect and storage quality at 4 ℃of plasma activated water (PAW) and organic acids (0.2% citric acid, 0.2% lactic acid solution) on chilled chicken were explored in the current investigation. The results showed that PAW synergistic organic acid treatment effectively inhibited the increase of total viable count (TVC) and coliform population of chilled chickens (P<0.05). It reduced the initial TVC by 0.77~1.21 lg CFU/g and the coliform bacteria count by 0.07~0.57 lg CFU/g. During storage, the PAW synergistic organic acid treatment inhibited the increase of the pH, K value and malondialdehyde content of chilled chickens (P<0.05). In the early stage of storage (0~8 d), PAW synergistic organic acid treatment had not an adverse effect on the color. The synergistic treatment of PAW with organic acid reduced the shear force of the sample, but not significant (P>0.05). Although PAW and organic acid treatment increased the nitrite content of chilled chickens (P<0.05), to a maximum of 21.43 mg/kg, which was still within the safe range and would not cause food safety issues. In conclusion, compared with NaClO treatment, PAW and PAW synergistic organic acids treatment effectively extended the shelf life of chilled chicken by 8 and 12 d, and maintain storage quality. This study could provide a theoretical basis for the application of PAW synergistic organic acids in the preservation of chilled chicken.

plasma activated water  /  organic acids  /  chilled chicken  /  storage quality  /  shelf life
李欣怡, 靳爽爽, 王明月, 邓绍林, 孔晓慧, 王晓明, 徐幸莲, 韩敏义. 等离子体活化水协同有机酸对冰鲜鸡抑菌效果及贮藏品质的影响. 食品工业科技, 2026 , 47 (12) : 412 -419 . DOI: 10.13386/j.issn1002-0306.2025060087
Xinyi LI, Shuangshuang JIN, Mingyue WANG, Shaolin DENG, Xiaohui KONG, Xiaoming WANG, Xinglian XU, Minyi HAN. Effect of Plasma Activated Water Synergistic Organic Acids on Antibacterial Effect and Quality of Chilled Chicken during Storage[J]. Science and Technology of Food Industry, 2026 , 47 (12) : 412 -419 . DOI: 10.13386/j.issn1002-0306.2025060087
Appendix
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Year 2026 volume 47 Issue 12
168
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Article Info
doi: 10.13386/j.issn1002-0306.2025060087
  • Receive Date：2025-06-09
  • Online Date：2026-10-22
  • Published：2026-06-15
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History
  • Received：2025-06-09
Affiliations
    1Yunfu Branch of Guangdong Provincial Laboratory of Lingnan Modern Agricultural Science and Technology, Yunfu 527400, China
    2College of Food Science and Technology, Nanjing Agricultural University, National Engineering Research Center for Meat Quality and Safety Control, Nanjing 210095, China
    3Wen's Food Group Co., Ltd., Yunfu 527400, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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