Comparison between gamma irradiation and plasma technology to improve the safety of cold sliced chicken

Abstract

The aim of this study was to determine the impact of gamma irradiation and plasma treatment on
quality (appearance, odor and texture) and safety (total bacteria count, psychrophilic bacteria, spore
forming bacteria, total molds and yeasts) of cold sliced chicken. Pulsed atmospheric-pressure plasma
jet (PAPPJ) device is used for the treatment of fresh sliced chicken with different exposure time. Also,
another sliced chicken samples were subjected to different gamma irradiation doses. The results
illustrate that gamma irradiation and plasma treatment had no real effect on the chemical composition
of sliced chicken and the effects of these treatments on the microbial load are reduced the counts of
total bacteria, psychrophilic bacteria, total molds and yeasts count. Gamma irradiation and plasma
treatment had no effects on the sensory characteristics for appearance, odor and texture of all sliced
chicken samples. Finally, gamma irradiation and plasma treatment had no adverse effects on the
sensory properties of sliced chicken samples, therefore, their use as safety technological treatments in
food preservation and extending shelf-life.