| Summary: | 碩士 === 東海大學 === 食品科學系 === 105 === Norovirus are the leading cause of viral gastroenteritis outbreaks worldwide. Many norovirus outbreaks have been epidemiologically associated with contamination of seafood or fresh produce. Norovirus inactivation to physical and chemical treatments by chlorine, hydrogen peroxide, heating and UV irradiation, while those methods cause changes in food tissues and lead to loss of nutrients. The purpose of this study is to develop the application of non-thermal atmospheric plasma jet for inactivation of norovirus on the surface of salmon sashimi. The influences of plasma treatment on the qualities of salmon sashimi were also investigated (Lipid oxidation, pH, color, texture analysis). Operating conditions of plasma include processing time (0, 3, 6, 9 and 12 min), electric voltage (180 V), electrode spacing (1 cm), working gases (air, oxygen and nitrogen) and flow rate (15 L/min). The results of the research showed that norovirus could be completely inactive from 2.7 × 104 virus particles/g when working gas is air and processing time is 9 min. When working gas is oxygen and processing time is 12 min, norovirus is completely inactivate while nitrogen has no effect. Either air or oxygen, could make salmon sashimi, which is treated by plasma, a lower TBARS value and pH value, a lower a value, a lower L value, and a higher b value of color measurement. On the other hand, texture analysis found that the hardness rise and the elasticity fall. Although there is significant difference in statistics, it’s still within the range of our feelings. According to the above results, the air has the best outcome of inactivation of norovirus and the least effect on salmon sashimi. In conclusion, we are hoping that, plasma with air as working gas can be applied to inactivation of norovirus in food.
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