Effect of Atmospheric Cold Plasma on Microflora and Quality Characteristics of Solenocera crassicorni

被引：0
作者：
Hu X. [1 ]
Chen J. [1 ,2 ]
Deng S. [1 ,2 ]
Hu J. [1 ]
机构：
[1] College of Food and Medicine, Zhejiang Ocean University, Zhoushan
[2] Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Zhoushan
来源：
Shipin Kexue/Food Science | 2021年 / 42卷 / 19期
关键词：
Cold plasma; Microbial diversity; Microstructure; Quality characteristics; Solenocera crassicorni;
D O I：
10.7506/spkx1002-6630-20200929-368
中图分类号：
学科分类号：
摘要：
In order to study the mechanism of action of cold plasma in preserving the quality of shrimps during storage, changes in the microflora and quality (microbial diversity, total viable count, total volatile basic nitrogen (TVB-N) content, elasticity, chewiness and microstructure) of Solenocera crassicornis treated by cold plasma was detected during chilled storage at (4 ± 1) ℃. The results showed that Pseudomonas and Shewanella were the dominant spoilage bacteria in untreated samples, whose relative abundance reached 49.01% and 28.6% on day 6, respectively. The dominant strain in treated samples was Aeromonas, whose relative abundance was 43.16% on day 6. The TVB-N content of the control group reached(28.03 ± 1.98) mg/100 g on day 4, while that of the treatment group just approached the maximum limit (30 mg/100 g)set by the national standard of China on the day 8. The elasticity and chewiness of the treated group decreased more slowly compared with the untreated group. As observed under an electron microscope, a flocculent structure appeared in the space among muscle fibers in the untreated group on day 4, while the muscle microstructure of the treated group was not significantly different from that in the fresh state. It is concluded that cold plasma treatment can effectively delay the microbial spoilage of Solenocera crassicornis, and significantly change its microscopic morphology, being beneficial to maintain the product quality during storage and transportation. The results from this study can provide a theoretical reference for the application of this new technology to aquatic product preservation. © 2021, China Food Publishing Company. All right reserved.
引用
收藏
页码：141 / 147
页数：6
相关论文
共 19 条
  • [1] CHEN Jing, WANG Shengzhe, CHEN Junyu, Et al., Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes, Journal of the Science of Food & Agriculture, 99, 1, pp. 39-46, (2019)
  • [2] (2018)
  • [3] (2016)
  • [4] ZIUZINA D, PATIL S, CULLEN P J, Et al., Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar typhimurium and Listeria monocytogenes inoculated on fresh produce, Food Microbiology, 42, pp. 109-116, (2014)
  • [5] MISRA N N, PANKAJ S K, SEGAT A, Et al., Cold plasma interactions with enzymes in foods and model systems, Trends in Food Science &Technology, 55, pp. 39-47, (2016)
  • [6] TAPPI S, BERARDINELLI A, RAGNI L, Et al., Atmospheric gas plasma treatment of fresh-cut apples, Innovative Food Science and Emerging Technologies, 21, pp. 114-122, (2014)
  • [7] BUssLER S, EHLBECK J, SCHLUTER O K, Et al., Pre-drying treatment of plant related tissues using plasma processed air: impact on enzyme activity and quality attributes of cut apple and potato, Journal of Burn Care & Research, 40, pp. 78-86, (2017)
  • [8] DALGAARD P., Qualitative and quantitative characterization of spoilage bacteria from packed fish, International Journal of Food Microbiology, 26, 3, pp. 319-333, (1995)
  • [9] GRAM L, DALGAARD P., Fish spoilage bacteria-problems and solutions, Current Opinion in Biotechnology, 13, 3, pp. 262-266, (2002)
  • [10] GRAM L, HUSS H H., Microbiological spoilage of fish and fish products[J], International Journal of Food Microbioliology, 33, 1, pp. 121-137, (1996)
12