Plasma activated water (PAW) - gelatin coatings: moderate oxidation of gelatin and controlled release of PAW for preservation of snakehead (Channa argus) fillets
文献类型： 外文期刊
第一作者： Gao, Ruichang
作者： Gao, Ruichang;Zhang, Xiaoli;Cao, Xiyue;Shi, Tong;Wang, Xin;Li, Mengzhe;Lu, Chenya;Liu, Yuanxiu;Tian, Ying;Yuan, Li;Gao, Ruichang;Jin, Wengang;Gao, Ruichang;Wang, Lan
作者机构：
关键词： Plasma-activated water; Gelatin; Autolysis; Tissue structures; H2O2
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 228 卷
页码：
收录情况： SCI
摘要： Plasma-activated water (PAW) was utilized to dissolve gelatin for the preparation of antibacterial coatings aimed to preserve snakeheads (Channa argus) fillets at 4 degrees C. PAW significantly enhanced the transparency and viscosity of the gelatin solutions. Specifically, PAW treated for 10 min (PAW(10)) induced the densest network structure of gelatins with decreased alpha-helix and increased beta-sheet. The antibacterial activity against Escherichia coli and Pseudomonas aeruginosa was enhanced dependently on the preparation time of PAW (P < 0.05). Furthermore, PAW-gelatin coatings decelerated the release of H2O2, which favored to reduce the total viable count (TVC) and total volatile base nitrogen (TVB-N) during the storage of fillets (P < 0.05) and extended the shelf life from 6 days to 9 days. Essentially, G-PAW(10) reduced the crude protease activity of fillets from 102.25 nkat/mL to 7.16 nkat/mL (P < 0.05), suggesting the suppression in protein degradation and autolysis. Consequently, the muscle fibres of FG-PAW(10) remained intact, smooth and tightly packed, with the shear force increasing from 230.36 g in the control to 839.67 g and the poriness of tissue structures decreasing from 44.97 % to 31.58 % (P < 0.05), indicating effective structural preservation.
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