Cai Zhicheng, Wang Jiamei, Liu Chencheng, Chen Gu, Sang Xiaohan, Zhang Jianhao
College of Food Science and Engineering, Hainan University, Haikou 570228, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2022 Sep 5;11(17):2706. doi: 10.3390/foods11172706.
In order to investigate the effects of high voltage atmospheric cold plasma (HVACP) treatment on the number of microorganisms in and the quality of during refrigerator storage, fresh fish was packaged with gases CO:O:N (80%:10%:10%) and treated by HVACP at 75 kV for 3 min; then, the samples were stored at 4 ± 1 °C for nine days. The microbial numbers, water content, color value, texture, pH value, thiobarbituric acid reactive substance (TBARS), and total volatile base nitrogen (TVB-N) values of the fish were analyzed during storage. The results showed the growth of the total viable bacteria (TVB), psychrophilic bacteria, spp., HS-producing bacteria, yeast, and lactic acid bacteria in the treated samples was limited, and they were 1.11, 1.01, 1.04, 1.13, 0.77, and 0.80 log CFU/g lower than those in the control group after nine days of storage, respectively. The hardness, springiness, and chewiness of the treated fish decreased slowly as the storage time extended, and no significant changes in either pH or water content were found. The lightness (L*) value increased and the yellowness (b*) value decreased after treatment, while no changes in the redness (a*) value were found. The TBARS and TVB-N of the treated samples increased to 0.79 mg/kg and 21.99 mg/100 g, respectively, after nine days of refrigerator storage. In conclusion, HVACP can limit the growth of the main microorganisms in fish samples effectively during nine days of refrigerator storage with no significant negative impact on their quality. Therefore, HVACP is a useful nonthermal technology to extend the refrigerator shelf-life of .
为了研究高压空气冷等离子体（HVACP）处理对冷藏期间鲜鱼微生物数量及其品质的影响，将鲜鱼用CO₂:O₂:N₂（80%:10%:10%）气体包装，并在75 kV下用HVACP处理3分钟；然后，将样品在4±1℃下储存9天。在储存期间分析鱼的微生物数量、水分含量、色值、质地、pH值、硫代巴比妥酸反应物质（TBARS）和总挥发性盐基氮（TVB-N）值。结果表明，处理后样品中总活菌数（TVB）、嗜冷菌、假单胞菌属、产HS菌、酵母菌和乳酸菌的生长受到限制，储存9天后，它们分别比对照组低1.11、1.01、1.04、1.13、0.77和0.80 log CFU/g。处理后的鱼的硬度、弹性和咀嚼性随储存时间延长而缓慢下降，pH值和水分含量均未发现显著变化。处理后明度（L*）值增加，黄度（b*）值降低，而红度（a*）值未发现变化。经过9天的冷藏储存后，处理后样品的TBARS和TVB-N分别增加到0.79 mg/kg和21.99 mg/100 g。总之，HVACP可以在9天的冷藏储存期间有效限制鱼样品中主要微生物的生长，且对其品质无显著负面影响。因此，HVACP是一种延长鲜鱼冷藏货架期的有用非热技术。
