Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish (Takifugu obscurus) fillets during chilled storage

Xiaowei Sheng; Longfei Yan; Lanqing Peng; Luling Zhao; Fanwei Dai; Feiping Chen; Ling Wang; Yulong Chen; Mingqiang Ye; Jin Wang; Jianhao Zhang; Vijaya Raghavan

doi:10.1016/j.fochx.2024.101129

Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish (Takifugu obscurus) fillets during chilled storage

Food Chem X. 2024 Jan 10:21:101129. doi: 10.1016/j.fochx.2024.101129. eCollection 2024 Mar 30.

Authors

Xiaowei Sheng¹, Longfei Yan^{1

2}, Lanqing Peng³, Luling Zhao¹, Fanwei Dai², Feiping Chen², Ling Wang², Yulong Chen², Mingqiang Ye², Jin Wang⁴, Jianhao Zhang¹, Vijaya Raghavan⁵

Affiliations

¹ National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
² Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
³ Guangdong Supply and Marketing Green Agricultural Products Production and Supply Base Operation Co., Ltd, Huizhou 516100, China.
⁴ Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China.
⁵ Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC, H9X3V9, Canada.

Abstract

Fresh puffer fish (Takifugu obscurus) are susceptible to microbial contamination and have a very short shelf-life of chilled storage. Hence, this study aimed to evaluate the effects of plasma-activated lactic acid (PALA) on microbiota composition and quality attributes of puffer fish fillets during chilled storage. The results showed that PALA treatment effectively reduced the growth of bacteria and attenuated changes in physicochemical indicators (total volatile basic nitrogen, pH value, K value, and biogenic amines) of puffer fish fillets. Additionally, insignificant changes were observed in lipid oxidation during the first 8 days (p > 0.05). Illumina-MiSeq high-throughput sequencing revealed that PALA effectively inhibited the growth of Pseudomonas in puffer fish fillets and maintained the diverse characteristics of the microbial community. In combination with sensory analysis, PALA extended the shelf life of puffer fish fillets for 4 days, suggesting that PALA could be considered a potential fish fillet preservation method.

Keywords: Chilled storage; Microbiota composition; Plasma-activated lactic acid; Puffer Fish; Quality.