Plasma activated water (PAW), Ozonated water (OW) and Slightly acidic electrolytic water (SAEW) treated tilapia fillets during chilled storage: A comparative study on quality changes and related mechanisms

文献类型： 外文期刊

第一作者： Huang, Zhiliang

作者： Huang, Zhiliang;Liao, Haihui;Su, Zhengyang;He, Yanfu;Zhang, Longteng;Zhu, Lulu;Li, Chuan;Shi, Shaoran;Zhu, Kexue;Liu, Jianhua

作者机构：

关键词： Non-thermal sterilization; Protein degradation; Lipid oxidation; Metabolites; Quality assessment

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 200 卷

页码：

收录情况： SCI

摘要： Changes in protein degradation and lipid oxidation in tilapia fillets treated with plasma-activated water (PAW), ozonated water (OW), and slightly acidic electrolyzed water (SAEW) were investigated during refrigeration (12 d) at 4 degrees C. Compared to the control group, PAW, OW, and SAEW effectively delayed the formation of trichloroacetic acid (TCA)-soluble peptides and free amino acids, and significantly reduced the drip loss rate by 1.52-3.60% after 12 d (P < 0.05). However, the total content of unsaturated fatty acids in all treatment groups decreased after 12 d. Compared to PAW and OW, SAEW better-maintained protein secondary and tertiary structure stability and preserved the most polyunsaturated fatty acids (27.32%). UHPLC-Q-TOF/MS analysis showed that accumulation of dipeptides/tripeptides (such as Trp-Trp-Pro, Tyr-Thr-Trp, Leu-Gln-Phe) enhanced the bioavailability and potential bioactivity of the proteins in all treatment groups. The 4-hydroxy-octanoic acid and 4-amino-pentanoic acid from fatty acid oxidation were significantly (P < 0.05) down-regulated in PAW and SAEW. Overall, PAW, OW, and SAEW may be feasible techniques for improving the quality of tilapia fillets during cold storage.

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