Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp (Solenocera crassicornis) during frozen storage

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-01 DOI:10.1016/j.fochx.2025.102723

Feili Zhan , Qiongjing Wu , Wenxiong Zheng , Daodong Pan , Soottawat Benjakul , Zhiyu Liu , Huimin Lin , Bin Zhang

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引用次数: 0

Abstract

This study primarily investigated the effects of cold plasma generated by dielectric barrier discharge (DBD-CP) pre-treatment on the physicochemical properties, microbial community composition, and volatile organic compounds (VOCs) of ready-to-eat drunken shrimp (Solenocera crassicornis) during frozen storage. The results indicated that the DBD-CP pre-treatment reduced the relative abundance of microorganisms, significantly inhibited microbial growth and slowed the oxidation and degradation of muscle proteins. Furthermore, DBD-CP pre-treatment effectively maintained a stable structure of muscle fibers during frozen storage at −18 °C. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis identified 26 volatile components, including 8 alcohols, 6 esters, 6 ketones, 3 aldehydes, and 3 other compounds in the drunken shrimp after DBD-CP pre-treatment. DBD-CP pre-treatment significantly influenced the VOCs during the frozen storage. This study provides a reference for further research on the quality of drunken shrimp.

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DBD-CP预处理对速食醉虾（Solenocera crassicornis）冷冻期间肌肉品质、挥发性风味化合物和微生物群落组成的影响

本研究主要研究了介质阻挡放电（DBD-CP）预处理产生的冷等离子体对即食醉虾（Solenocera crassicornis）冷冻贮藏过程中理化性质、微生物群落组成和挥发性有机物（VOCs）的影响。结果表明，DBD-CP预处理降低了微生物的相对丰度，显著抑制了微生物的生长，减缓了肌肉蛋白的氧化降解。此外，DBD-CP预处理有效地保持了肌肉纤维在- 18°C冷冻储存期间的稳定结构。经DBD-CP预处理的醉虾经气相色谱-离子迁移谱（GC-IMS）分析鉴定出26种挥发性成分，包括8种醇类、6种酯类、6种酮类、3种醛类及其他3种化合物。DBD-CP预处理对冷冻贮藏过程中挥发性有机化合物有显著影响。本研究为醉虾品质的进一步研究提供了参考。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.