Evaluation of storage quality of vacuum-packaged silver Pomfret (Pampus argenteus) treated with combined ultrasound and plasma functionalized liquids hurdle technology

作者：Esua, Okon Johnson; Sun, Da-Wen^*; Cheng, Jun-Hu; Li, Ji-Lin

来源：Food Chemistry, 2022, 391: 133237.

DOI：10.1016/j.foodchem.2022.133237

• Plasma functionalized water
• Plasma functionalized buffer
• Reactive species
• Fatty acids
• Nucleotides

The effects of the treatment (UPFL) combining ultrasound (US) with plasma functionalized liquids (PFL) were evaluated on the quality of vacuum-packaged silver Pomfret stored at 4 degrees C for 15 days. Conformational modi-fications in myofibrillar proteins, improvements in nutritional value and biomedical index of fatty acids and lipids, reduced pH of 5.70, increased K-value, TBARS, and TVB-N at values of 12.05%, 0.576 mg MDA/kg, and 9.15 mg N/100 g, respectively, and 1.99 log reductions in spoilage microorganisms were evident immediately after treatments. UPFL presented better quality preservative effects when compared with individual applications of US or PFL, and vacuum packaging ensured optimal quality enhancement effects such as stability of myofibril fragmentation, inhibition of physicochemical quality degradation, and microbial growth control. The results also revealed the predominant cultivable spoilage microbiota of vacuum-packaged silver Pomfret treated with UPFL, providing valuable information towards developing broad-spectrum sanitisers and hurdle technology for the seafood industry.