Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

• Published in: Journal of the science of food and agriculture 2019-01, Vol.99 (1), p.39-46
• Main Authors: Chen, Jing, Wang, Sheng‐Zhe, Chen, Jun‐Yu, Chen, Dong‐Zhi, Deng, Shang‐Gui, Xu, Bin
• Format: Article
• Language: English
• Subjects: Animals; atmospheric cold plasma; Bacteria - classification; Bacteria - genetics; Bacteria - isolation & purification; Bacteria - radiation effects; Chemical composition; chub mackerel; Cold plasmas; Data processing; Deactivation; Decontamination; Dielectric barrier discharge; Exposure; Food Preservation - methods; Food storage; Humans; Inactivation; Lipid peroxidation; Lipids; Lipids - chemistry; Mackerel; Microorganisms; Nitrogen; Organic chemistry; Oxidation; Oxidation-Reduction; Perciformes - microbiology; Perishable foods; Peroxide; Plasma Gases - chemistry; Preservation; Proteins; proximate chemical composition; quality; Scanning electron microscopy; Scomber japonicus; Seafood; Seafood - analysis; Seafood - microbiology; Seafood - radiation effects; Sensory properties; Shelf life; Structural stability; Taste; Thiobarbiturates - analysis; Thiobarbituric acid
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.9138

BACKGROUND Atmospheric cold plasma (ACP) has emerged as a potential alternative to traditional methods for non‐thermal food decontamination. However, few data are available about ACP treatment for seafood. In this study, dielectric barrier discharge (DBD) was applied to generate CP, and the aim of the study was to investigate the effectiveness of DBD‐ACP on improving the quality of chub mackerel on the basis of chemical, microbial and sensory characteristics. RESULTS The effect of DBD‐ACP on the quality of chub mackerel (Scomber japonicus) during storage was examined. Results revealed that the optimal voltage level and exposure time of this treatment were 60 kV and 60 s respectively, and such conditions exhibited excellent inactivation efficacy and weak influence on proximate chemical compositions. Variations in total viable count (TVC), sensory scores and total volatile basic nitrogen (TVB‐N) indicated that ACP treatment extended the shelf life of chub mackerel to 14 days, whereas samples without this treatment exceeded the limits of the three parameters after 6 days. The slow development rates of peroxide value (PV) and thiobarbituric acid (TBA) value implied that lipid oxidation was also effectively retarded by ACP exposure. Scanning electron microscopy confirmed that CP could effectively delay the degradation of myofibrillar proteins and enhance the stability of tissue structures. CONCLUSION The excellent antimicrobial efficacy of ACP treatment makes it a potential and promising alternative to other seafood preservation technology. This is the first report on the application of ACP to seafood, which is essential to perishable food storage. © 2018 Society of Chemical Industry