Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation

IF 1.9 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Journal of Food Safety Pub Date : 2024-04-02 DOI:10.1111/jfs.13116

Xiaoqiao Chen, Kailong Zheng, Yang Qu, Junhao Cao, Haozheng Yang, Xiuxia Li, Xuepeng Li

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Abstract

In this study, the effect of dielectric barrier discharge (DBD) cold plasma at different voltages (60, 70, and 80 kV) on the freshness and quality changes of rainbow trout was investigated. The results showed that the voltage of DBD was negatively and positively correlated with the total viable counts and degree of lipid oxidation, respectively. Based on the magnitudes of TVC and TVB-N, it was observed that the 70 kV DBD treatment extended the shelf life of fillets by at least 2 days. Furthermore, texture softening due to the extension of storage time was alleviated by the DBD treatment. Under 70 kV DBD treatment, the degree of myofibril fragmentation and the leaching of small molecule peptides were reduced. Microstructure analysis revealed that the DBD treatment delayed the textural deterioration during cryopreservation. Taken together, the shelf life of fillets could be extended by 70 kV DBD treatment, while its freshness and quality could be well maintained.

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不同电压的介质阻挡放电冷等离子体灭菌法对低温保存期间虹鳟鱼质量的影响

本研究调查了不同电压（60、70 和 80 kV）的介质阻挡放电（DBD）冷等离子体对虹鳟鱼鲜度和品质变化的影响。结果表明，DBD 电压分别与总存活数和脂质氧化程度呈负相关和正相关。根据 TVC 和 TVB-N 的大小，可以观察到 70 kV 的 DBD 处理将鱼片的货架期延长了至少 2 天。此外，DBD 处理还缓解了因贮藏时间延长而导致的质地软化。在 70 kV DBD 处理下，肌原纤维的破碎程度和小分子肽的浸出都有所降低。显微结构分析表明，DBD 处理延缓了低温保存过程中的质地劣化。综合来看，70 kV DBD 处理可延长鱼片的保质期，同时还能很好地保持其新鲜度和质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Safety 工程技术-生物工程与应用微生物

CiteScore

5.30

自引率

0.00%

发文量

审稿时长

1 months

期刊介绍： The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.