Xiaoqiao Chen, Kailong Zheng, Yang Qu, Junhao Cao, Haozheng Yang, Xiuxia Li, Xuepeng Li
{"title":"不同电压的介质阻挡放电冷等离子体灭菌法对低温保存期间虹鳟鱼质量的影响","authors":"Xiaoqiao Chen, Kailong Zheng, Yang Qu, Junhao Cao, Haozheng Yang, Xiuxia Li, Xuepeng Li","doi":"10.1111/jfs.13116","DOIUrl":null,"url":null,"abstract":"<p>In this study, the effect of dielectric barrier discharge (DBD) cold plasma at different voltages (60, 70, and 80 kV) on the freshness and quality changes of rainbow trout was investigated. The results showed that the voltage of DBD was negatively and positively correlated with the total viable counts and degree of lipid oxidation, respectively. Based on the magnitudes of TVC and TVB-N, it was observed that the 70 kV DBD treatment extended the shelf life of fillets by at least 2 days. Furthermore, texture softening due to the extension of storage time was alleviated by the DBD treatment. Under 70 kV DBD treatment, the degree of myofibril fragmentation and the leaching of small molecule peptides were reduced. Microstructure analysis revealed that the DBD treatment delayed the textural deterioration during cryopreservation. Taken together, the shelf life of fillets could be extended by 70 kV DBD treatment, while its freshness and quality could be well maintained.</p>","PeriodicalId":15814,"journal":{"name":"Journal of Food Safety","volume":null,"pages":null},"PeriodicalIF":1.9000,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation\",\"authors\":\"Xiaoqiao Chen, Kailong Zheng, Yang Qu, Junhao Cao, Haozheng Yang, Xiuxia Li, Xuepeng Li\",\"doi\":\"10.1111/jfs.13116\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>In this study, the effect of dielectric barrier discharge (DBD) cold plasma at different voltages (60, 70, and 80 kV) on the freshness and quality changes of rainbow trout was investigated. The results showed that the voltage of DBD was negatively and positively correlated with the total viable counts and degree of lipid oxidation, respectively. Based on the magnitudes of TVC and TVB-N, it was observed that the 70 kV DBD treatment extended the shelf life of fillets by at least 2 days. Furthermore, texture softening due to the extension of storage time was alleviated by the DBD treatment. Under 70 kV DBD treatment, the degree of myofibril fragmentation and the leaching of small molecule peptides were reduced. Microstructure analysis revealed that the DBD treatment delayed the textural deterioration during cryopreservation. Taken together, the shelf life of fillets could be extended by 70 kV DBD treatment, while its freshness and quality could be well maintained.</p>\",\"PeriodicalId\":15814,\"journal\":{\"name\":\"Journal of Food Safety\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.9000,\"publicationDate\":\"2024-04-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Safety\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/jfs.13116\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Safety","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/jfs.13116","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation
In this study, the effect of dielectric barrier discharge (DBD) cold plasma at different voltages (60, 70, and 80 kV) on the freshness and quality changes of rainbow trout was investigated. The results showed that the voltage of DBD was negatively and positively correlated with the total viable counts and degree of lipid oxidation, respectively. Based on the magnitudes of TVC and TVB-N, it was observed that the 70 kV DBD treatment extended the shelf life of fillets by at least 2 days. Furthermore, texture softening due to the extension of storage time was alleviated by the DBD treatment. Under 70 kV DBD treatment, the degree of myofibril fragmentation and the leaching of small molecule peptides were reduced. Microstructure analysis revealed that the DBD treatment delayed the textural deterioration during cryopreservation. Taken together, the shelf life of fillets could be extended by 70 kV DBD treatment, while its freshness and quality could be well maintained.
期刊介绍：
The Journal of Food Safety emphasizes mechanistic studies involving inhibition, injury, and metabolism of food poisoning microorganisms, as well as the regulation of growth and toxin production in both model systems and complex food substrates. It also focuses on pathogens which cause food-borne illness, helping readers understand the factors affecting the initial detection of parasites, their development, transmission, and methods of control and destruction.
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