Dielectric barrier discharge cold plasma collaborated with coconut exocarp flavonoids: A promising technology for oyster preservation under refrigerated storage
文献类型： 外文期刊
作者： Zhao, Mantong 1 ; Liu, Zhongyuan 1 ; Zhao, Yongqiang 2 ; Gao, Chengyan 1 ; Wang, Jiamei 1 ; Xia, Guanghua 1 ; Li, Chuan 1 ; Zhou, Dayong 3 ;
作者机构： 1.Hainan Univ, Coll Food Sci & Technol, Haikou 570228, Peoples R China
2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
3.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
4.Hainan Prov Engn Res Ctr Aquat Resources Efficient, Haikou 570228, Peoples R China
关键词： Cold plasma; Coconut exocarp flavonoids; Oyster; Quality preservation; Refrigerated storage
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 196 卷
页码：
收录情况： SCI
摘要： The effect of coconut exocarp flavonoids (CF) combined with cold plasma (CP) treatment on oyster preservation during refrigerated storage was investigated. It was observed oyster without preservation suffered the most serious microbial spoilage and chemical changes during storage. CP significantly inhibited spoilage bacteria, inactivated endogenous lipid hydrolases and LOX activities (P < 0.05). Simultaneously, it caused undesirable polyunsaturated fatty acid (PUFA) oxidation and glycerophospholipid species depletion, while extended CP processing aggravated them. CF marinating collaborated with 10 min CP exposure exhibited least bacterial count, total volatile base nitrogen, peroxide and thiobarbituric acid values with 5.16 logCFU/g, 19.62 mg/100 g, 22.05 meq/kg and 801.8 mu g MDAeq/kg, respectively, thus extending the shelf-life. Moreover, it enhanced the inhibition ability toward LOX activity and alleviated PUFA oxidation triggered by CP. Therefore, the collaboration of CF and CP serve as effective technology for oyster preservation, while the CP processing time should be optimized from the nutritional value perspective.
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