Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish (Takifugu obscurus) fillets during chilled storage
文献类型： 外文期刊
作者： Sheng, Xiaowei 1 ; Yan, Longfei 1 ; Peng, Lanqing 3 ; Zhao, Luling 1 ; Dai, Fanwei 2 ; Chen, Feiping 2 ; Wang, Ling 2 ; Chen, Yulong 2 ; Ye, Mingqiang 2 ; Wang, Jin 1 ; Zhang, Jianhao 1 ; Raghavan, Vijaya 6 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Natl Ctr Meat Qual & Safety Control, Collaborat Innovat Ctr Meat Prod & Proc Qual & Saf, Nanjing 210095, Peoples R China
2.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericulture & Agri, Guangzhou 510610, Peoples R China
3.Guangdong Supply & Mkt Green Agr Prod Prod & Suppl, Huizhou 516100, Peoples R China
4.Southeast Univ, Sch Publ Hlth, Key Lab Environm Med & Engn, Minist Educ, Nanjing 210009, Peoples R China
5.Southeast Univ, Sch Publ Hlth, Dept Nutr & Food Hyg, Nanjing 210009, Peoples R China
6.McGill Univ, Fac Agr & Environm Sci, Dept Bioresource Engn, Ste Anne De Bellevue, PQ H9X3V9, Canada
关键词： Plasma-activated lactic acid; Puffer Fish; Microbiota composition; Quality; Chilled storage
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 21 卷
页码：
收录情况： SCI
摘要： Fresh puffer fish (Takifugu obscurus) are susceptible to microbial contamination and have a very short shelf -life of chilled storage. Hence, this study aimed to evaluate the effects of plasma -activated lactic acid (PALA) on microbiota composition and quality attributes of puffer fish fillets during chilled storage. The results showed that PALA treatment effectively reduced the growth of bacteria and attenuated changes in physicochemical indicators (total volatile basic nitrogen, pH value, K value, and biogenic amines) of puffer fish fillets. Additionally, insignificant changes were observed in lipid oxidation during the first 8 days (p > 0.05). Illumina-MiSeq highthroughput sequencing revealed that PALA effectively inhibited the growth of Pseudomonas in puffer fish fillets and maintained the diverse characteristics of the microbial community. In combination with sensory analysis, PALA extended the shelf life of puffer fish fillets for 4 days, suggesting that PALA could be considered a potential fish fillet preservation method.
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