Abstract：
Campylobacter on poultry meat needs to be controlled to reduce the risk of infection caused by the consumption of chicken meat. Pulsed light (PL) application on poultry meat was studied to control Campylobacter spp. The effect of this technology was evaluated regarding poultry meat colour and volatile compound changes. Two breast sample groups were prepared: inoculated with Campylobacter (107 bacteria of Campylobacter jejuni strains) and not inoculated. Samples were submitted to PL, five pulses/s of 300 ms, 1 Hz, and 1 J/cm2 in the apparatus, PL Tecum unit (Claranor). A response surface experimental design was applied regarding the factors of voltage (1828 to 3000 W) and distance to the source UV lamp (2.6 to 5.4 cm). The binomial factorial treatment (voltage and distance) with PL induced different energy doses (fluence J/cm2) received by samples, 2.82 to 9.67 J/cm2. Poultry meat pulsed light treated had a significant decrease of Enterobacteriaceae counts. The treatments applied were unable to reduce 1 log Campylobacter cfu/g of poultry meat. The poultry meat PL treated became slightly light, redder, and yellower than those not treated. PL can decrease the proportion of aldehydes on total volatiles in meat, particularly on those associated with chicken-like, chicken skin-like, and sweet odour notes in fresh poultry meat. Further studies of PL with higher energy doses will be necessary to confirm if there are Campylobacter reductions and about poultry meat treated under storage to evaluate if volatile compounds can affect the flavour of PL-treated meat samples.
摘要：
禽肉上的弯曲杆菌需要控制，以减少因食用鸡肉而引起的感染风险。研究了脉冲光（PL）在禽肉上的应用以控制弯曲杆菌。关于禽肉颜色和挥发性化合物变化评估了该技术的效果。制备两个乳腺样品组:接种弯曲杆菌(空肠弯曲杆菌菌株的107个细菌)而不接种。样本提交给PL，5个脉冲/秒300ms,1Hz,和设备中的1J/cm2，PLTecum单位（Claranor）。应用关于电压(1828至3000W)和到源UV灯的距离(2.6至5.4cm)的因素的响应面实验设计。用PL进行的二项阶乘处理（电压和距离）诱导了样品接受的不同能量剂量（通量J/cm2），2.82至9.67J/cm2。脉冲光处理的禽肉具有显著降低的肠杆菌科细菌计数。所应用的处理不能减少1log弯曲杆菌cfu/g禽肉。PL处理过的禽肉变得略淡，redder,比那些没有治疗的更黄。PL可以降低肉类中总挥发物中醛类的比例，特别是那些与鸡肉相关的，像鸡皮一样，新鲜禽肉中的甜味气味。需要对更高能量剂量的PL进行进一步研究，以确认是否有弯曲杆菌减少以及在储存过程中处理的禽肉，以评估挥发性化合物是否会影响PL处理的肉样品的风味。
