Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence

Chengyan Gao; Mantong Zhao; Xinwen Wang; Jiamei Wang; Chuan Li; Xiuping Dong; Zhongyuan Liu; Dayong Zhou

doi:10.1016/j.foodchem.2024.138981

Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence

Food Chem. 2024 Jul 30:447:138981. doi: 10.1016/j.foodchem.2024.138981. Epub 2024 Mar 12.

Authors

Chengyan Gao¹, Mantong Zhao¹, Xinwen Wang¹, Jiamei Wang², Chuan Li², Xiuping Dong³, Zhongyuan Liu⁴, Dayong Zhou³

Affiliations

¹ College of Food Science and Engineering, Hainan University, Haikou 570228, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China.
² College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China.
³ Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
⁴ College of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Centre of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou Key Laboratory of Deep Processing of Marine Food, Haikou 570228, China. Electronic address: liuzhongyuan999@126.com.

PMID: 38518613
DOI: 10.1016/j.foodchem.2024.138981

Abstract

In the current study, the preservation effect of plasma-activated water (PAW), coconut exocarp flavonoids (CF) and their combination on golden pompano fillets during refrigerated storage was investigated with emphasize on the treating sequence. PAW effectively inactivated spoilage bacteria and inhibited total volatile basic nitrogen (TVB-N) increase, while boosted the TBARS and carbonyl values. PAW+CF exerted synergistic effect on extending the period before total bacterial count and TVB-N content reaching acceptance limit than PAW or CF alone (P < 0.05). In addition, their combined treatment effectively reduced fillets discoloration and texture deterioration. Simultaneously, lipid and protein oxidation were significantly inhibited, which was comparable to CF. It was indicated that the treatment sequence of PAW and CF profoundly impact the preservation effect. Specifically, prior CF marinating followed by PAW was more effective than the opposite sequence. Thus, combination of CF followed by PAW served as promising technique for fish fillets preservation.

Keywords: Coconut exocarp flavonoids; Fish fillets; Golden pompano; Plasma-activated water; Preservation.

MeSH terms

Animals
Cocos*
Fishes
Food Preservation* / methods
Water

Substances

Water