Effects of cold atmospheric plasma pre-treatment on maintaining the quality of ready-to-eat drunken red shrimp (Solenocera crassicornis) stored at chilled conditions

Yingru Wu; Qiongjing Wu; Huimin Lin; Jie Pang; Xiaomin Zhou; Bin Zhang

doi:10.1016/j.fochx.2023.100934

Effects of cold atmospheric plasma pre-treatment on maintaining the quality of ready-to-eat drunken red shrimp (Solenocera crassicornis) stored at chilled conditions

Food Chem X. 2023 Oct 15:20:100934. doi: 10.1016/j.fochx.2023.100934. eCollection 2023 Dec 30.

Authors

Yingru Wu¹, Qiongjing Wu^{1

2}, Huimin Lin¹, Jie Pang³, Xiaomin Zhou⁴, Bin Zhang^{1

2}

Affiliations

¹ Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China.
² Pisa Marine Graduate School, Zhejiang Ocean University, PR China.
³ College of Food Science, Fujian Agriculture and Forestry University, PR China.
⁴ Zhejiang Xingye Group Co., Ltd, PR China.

Abstract

This present study investigated the effect of cold atmospheric plasma (CAP) pre-treatment on the quality of ready-to-eat drunken red shrimp (Solenocera crassicornis) during chilled storage. The shrimp were pre-treated with the CAP at 40 kV and 36 kH for 100 s in a plasma generating equipment before the drunken treatment and compared with an untreated control sample. The results showed that the CAP pre-treatment significantly inhibited the total viable count (TVC) values, total volatile basic nitrogen (TVB-N) content, and polyphenol oxidase (PPO) activity of the drunken shrimp compared to the control treatment. Furthermore, the CAP pre-treatment also significantly maintained the myofibrillar protein (MP) content, texture properties, and a more stable histological structure of muscle fibers compared to the control. High-throughput sequencing results confirmed that the CAP pre-treatment significantly reduced the diversity and abundance of several bacteria in the shrimp. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis detected that the CAP pre-treatment effectively maintained the stability of volatile organic compounds (VOCs). These findings provide valuable theoretical support for the processing and storage of drunken shrimp.

Keywords: Chilled storage; Cold atmospheric plasma; Coomassie brilliant blue G-250, PubChem CID: 6324599; DL-3,4-dihydroxyphenylalanine, PubChem CID: 836; Ethanol, PubChem CID: 702; Glutaraldehyde solution, PubChem CID: 3485; Hydrochloric acid, PubChem CID: 313; Maleic acid, PubChem CID: 444266; MgO, PubChem CID: 14792; Microbiological analysis; Nitrogen gas, PubChem CID: 947; Phosphate buffer solution, PubChem CID: 62657; Red shrimp; Trichloroacetic acid, PubChem CID: 6421; Volatile organic compounds.