The combined effects of ultrasound and plasma-activated water on microbial inactivation and quality attributes of crayfish during refrigerated storage
文献类型： 外文期刊
作者： Sun, Rongxue 1 ; Xu, Weicheng 1 ; Xiong, Lingming 1 ; Jiang, Ning 1 ; Xia, Jiangyue 1 ; Zhu, Yongzhi 1 ; Wang, Cheng 1 ; Liu, Qianyuan 1 ; Ma, Yanhong 1 ; Luo, Haibo 2 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Nanjing Normal Univ, Sch Food & Pharmaceut Engn, Nanjing 210023, Jiangsu, Peoples R China
3.Minist Agr & Rural Affairs, Integrated Sci Res Base Preservat Storage & Proc T, Nanjing 210014, Jiangsu, Peoples R China
关键词： Aquatic product; Decontamination; Preservation; Microbial quality; Physicochemical properties
期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：8.4； 五年影响因子：8.0 ）
ISSN： 1350-4177
年卷期： 2023 年 98 卷
页码：
收录情况： SCI
摘要： In this study, a decontamination technology combining ultrasound (US) and plasma-activated water (PAW) was developed to better preserve crayfish. First, the decontamination efficacy of US, PAW and their combinations (UP) on crayfish was quantified after 0, 20, 40, or 60 min of treatments. The total viable count (TVC) was reduced by 0.27-0.77 Log CFU/g after individual US or PAW treatments, while a TVC reduction of 1.17 Log CFU/ g was achieved after 40 min of UP treatment. Besides, the changes in psychrotrophic bacteria, lactic acid bacteria, yeasts and molds followed a similar trend to TVC. UP treatments normally resulted in more significant reductions in the natural microbiota of crayfish than US or PAW treatments. Furthermore, the microbial quality, physicochemical properties and sensory properties of crayfish after different treatments were assessed during storage at 4 degrees C for 12 days. According to TVC and total volatile basic nitrogen (TVB-N) values, the control group became unacceptable from 4 days, US or PAW groups became unacceptable from 6 days, while UP group extended the storage time to 8-10 days. During storage, thiobarbituric acid reactive substances (TBARS) values of all the groups were maintained below 0.5 mg/kg, among which the control group exhibited the highest value (0.39 mg/kg). Moreover, UP treatment effectively retarded the deterioration in color and texture properties of crayfish. Fourier transform infrared (FTIR) spectroscopy analysis indicated that UP treatment decreased the & alpha;-helix contents and increased the & beta;-sheet contents of crayfish proteins, while the structural changes were not evident at the end of storage. Low-field nuclear magnetic resonance (LF-NMR) analysis revealed that UP treatment reduced the water migration and enhanced the stability of bond water in crayfish. In addition, E-nose analysis revealed the protection of UP treatment on the sensory properties of crayfish during storage. This study demonstrated that the combinations of US and PAW treatments effectively accelerated the decontamination of crayfish and contributed to better storage quality.
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