Impact of pretreatment sterilization techniques and ginger (Zingiber officinale roscoe) essential oil-based active packaging on the quality of crucian carp (Carassius auratus) during cold storage

This study explored the effect of combining ginger (Zingiber officinale Roscoe) essential oil (GEO) active packaging with non-thermal sterilization techniques—ozonated water, slightly acidic electrolyzed water (SAEW), and photodynamic inactivation (PDI)—on the quality of crucian carp (Carassius auratus) during cold storage at 4 °C. The results showed that combining GEO with sterilization techniques significantly delayed microbial spoilage, extending the fish's shelf life from 9 days (control group) to 21–24 days. Microbiological analyses showed counts of total viable bacteria, Pseudomonas spp., H₂S-producing bacteria, and psychrotrophic bacteria in GEO compared to the control. The treated samples also exhibited lower total volatile basic nitrogen (TVB-N) values, and better water retention, as demonstrated by low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) analysis. Sensory evaluations further confirmed that the GEO-treated fish retained better odor, color, and texture during storage. In conclusion, the combined use of GEO and sterilization techniques proved highly effective in extending the shelf life of crucian carp while maintaining its quality, offering a promising solution for preserving perishable aquatic products.