The combined effect of cold plasma and radio frequency on the preservation of cooked crayfish during refrigerated storage
文献类型： 外文期刊
作者： Sun, Rongxue 1 ; Xia, Jiangyue 1 ; Jiang, Ning 1 ; Zhang, Bin 2 ; Yu, Rongrong 1 ; Wang, Cheng 1 ; Liu, Qianyuan 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China
2.Zhejiang Ocean Univ, Coll Food Sci & Pharm, Key Lab Hlth Risk Factors Seafood Zhejiang Prov, Zhoushan 316022, Zhejiang, 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; Preservation; Physicochemical properties; Water distribution; Protein structures
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 209 卷
页码：
收录情况： SCI
摘要： To improve the shelf life of crayfish, the preservation effects of cold plasma (CP) and radio frequency (RF) treatments were investigated in this study. The crayfish samples were treated by CP (130 kV, 3 min), RF (3.5 kW, 15 min) or their combinations and stored at 4 degrees C. Afterward, the quality attributes (microbial stability, physicochemical parameters, water distribution and protein structures) of the treated crayfish tails were measured during 12 days. According to the total viable count (TVC) and total volatile basic nitrogen (TVB-N) values, the CK samples became unacceptable during 3-6 days, while the RF + CP treatment extended the shelf-life to 9-12 days. Besides, the thiobarbituric acid reactive substances (TBARS) values for all the investigated crayfish samples were maintained within 11 mg/100 g throughout the whole storage period. Low-field nuclear magnetic resonance (LFNMR) analysis indicated that the samples after RF treatments exhibited less free water contents than those without RF treatments, implying that RF treatments might restrict the water migration. Moreover, Fourier transform infrared (FTIR) spectroscopy analysis revealed that RF + CP treatments slightly reduced the alpha-helix contents and increased the contents of beta-sheet and random coil in crayfish proteins, while these structural changes were not obvious at the later stage of storage. In addition, the RF + CP treatment effectively delayed the color and textural deterioration of crayfish during storage. Overall, this study showed that the combined treatments of RF and CP effectively extended the shelf life of crayfish and improved the storage quality.
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