Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation

Zhigang Ke; Yan Bai; Yiwen Bai; Yushan Chu; Saiqi Gu; Xingwei Xiang; Yuting Ding; Xuxia Zhou

doi:10.1016/j.foodchem.2021.131932

Cold plasma treated air improves the characteristic flavor of Dry-cured black carp through facilitating lipid oxidation

Food Chem. 2022 May 30:377:131932. doi: 10.1016/j.foodchem.2021.131932. Epub 2021 Dec 23.

Authors

Zhigang Ke¹, Yan Bai¹, Yiwen Bai¹, Yushan Chu¹, Saiqi Gu¹, Xingwei Xiang¹, Yuting Ding¹, Xuxia Zhou²

Affiliations

¹ College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
² College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou 310014, China; National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China. Electronic address: xzhou@zjut.edu.cn.

PMID: 34999450
DOI: 10.1016/j.foodchem.2021.131932

Abstract

In this study, the main reactive oxygen/nitrogen species (ROS/RNS) in cold plasma treated air (CPTA) were determined, and their effects on lipid oxidation, fatty acid composition and volatile profile in dry-cured black carp were investigated. Results showed that ozone (O₃) and nitrogen dioxide (NO₂) were the main ROS/RNS, both of which were in a few mg/m³ to tens mg/m³. Increased peroxide value (POV), thiobarbituric acid reactive substances (TBARS) and 4-hydroxy-2-nonenal (HNE) level indicated CPTA promoted lipid oxidation in samples. The contents of unsaturated fatty acids (UFA) especially polyunsaturated fatty acids (PUFA) in samples after CPTA exposure were decreased significantly. Volatile analysis by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) showed that CPTA exposure promoted the formation of characteristic volatile flavor compounds in dry-cured black carp via facilitating the oxidation of UFA. This work provides new ideas for the application of cold plasma in food processing.

Keywords: Cold plasma; Dry-cured fish; Fatty acids; Lipid oxidation; Volatile flavor compounds.

MeSH terms

Animals
Carps*
Gas Chromatography-Mass Spectrometry
Lipids
Plasma Gases*
Solid Phase Microextraction
Volatile Organic Compounds* / analysis

Substances

Lipids
Plasma Gases
Volatile Organic Compounds