Plasma-Activated Water Combined with Chitosan-Oregano Essential Oil Coating to Prolong the Shelf Life of Carp Fillets

被引:0
作者
Du, Manting [1 ,2 ,3 ]
Hu, Bin [1 ]
Zhang, Mingli [1 ]
Liu, Xiao [1 ,2 ,3 ,4 ]
机构
[1] Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450001, Peoples R China
[2] Henan Key Lab Cold Chain Food Qual & Safety Contro, Zhengzhou 450001, Peoples R China
[3] Collaborat Innovat Ctr Food Prod & Safety, Zhengzhou 450001, Peoples R China
[4] Jiangsu Ocean Univ, Sch Ocean Food & Biol Engn, Lianyungang 222005, Peoples R China
关键词
oregano essential oil; chitosan; shelf life; carp fillets; plasma-activated water; QUALITY; INACTIVATION; ANTIOXIDANT; FOOD;
D O I
10.3390/coatings14101306
中图分类号
T [工业技术];
学科分类号
08 ;
摘要
This study aimed to investigate the effects of plasma-activated water (PAW) combined with a chitosan-oregano essential oil (CS-OEO) coating on the physicochemical, microbiological, and sensory attributes of carp fillets during chilled storage. Fresh carp fillets were immersed in sterile deionized water, PAW, CS-OEO, and PAW+CS-OEO, respectively, and stored at 4 degrees C for 10 d. The results showed that plasma-activated water combined with chitosan-oregano essential oil could effectively inhibit the microbial growth in carp fillets during chilled storage. At 10 d storage, the total viable count of carp fillets treated with PAW+CS-OEO decreased by 2.87 log10 CFU/g when compared to the control. The lowest pH values were found in the carp fillet samples after the PAW+CS-OEO treatment; as well, the carp fillet samples after the PAW+CS-OEO treatment showed the lowest total volatile basic nitrogen, thiobarbituric acid reactive substance values, and K values. In addition, the carp fillets in the PAW+CS-OEO treatment group showed the smallest color changes and the highest scores in sensory properties during chilled storage. This study provides a basis for the potential application of plasma-activated water combined with chitosan-oregano essential oil in the preservation of carp fillets and contributes to developing a new food packaging.
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页数:13
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