Wu Yingru, Wu Qiongjing, Lin Huimin, Pang Jie, Zhou Xiaomin, Zhang Bin
Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, PR China.
Pisa Marine Graduate School, Zhejiang Ocean University, PR China.
Food Chem X. 2023 Oct 15;20:100934. doi: 10.1016/j.fochx.2023.100934. eCollection 2023 Dec 30.
This present study investigated the effect of cold atmospheric plasma (CAP) pre-treatment on the quality of ready-to-eat drunken red shrimp () during chilled storage. The shrimp were pre-treated with the CAP at 40 kV and 36 kH for 100 s in a plasma generating equipment before the drunken treatment and compared with an untreated control sample. The results showed that the CAP pre-treatment significantly inhibited the total viable count (TVC) values, total volatile basic nitrogen (TVB-N) content, and polyphenol oxidase (PPO) activity of the drunken shrimp compared to the control treatment. Furthermore, the CAP pre-treatment also significantly maintained the myofibrillar protein (MP) content, texture properties, and a more stable histological structure of muscle fibers compared to the control. High-throughput sequencing results confirmed that the CAP pre-treatment significantly reduced the diversity and abundance of several bacteria in the shrimp. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis detected that the CAP pre-treatment effectively maintained the stability of volatile organic compounds (VOCs). These findings provide valuable theoretical support for the processing and storage of drunken shrimp.
本研究调查了冷大气等离子体（CAP）预处理对即食醉虾在冷藏储存期间品质的影响。在醉制处理前，将虾在等离子体发生设备中以40 kV和36 kH的条件进行100 s的CAP预处理，并与未处理的对照样品进行比较。结果表明，与对照处理相比，CAP预处理显著抑制了醉虾的总活菌数（TVC）值、总挥发性盐基氮（TVB-N）含量和多酚氧化酶（PPO）活性。此外，与对照相比，CAP预处理还显著维持了肌原纤维蛋白（MP）含量、质地特性以及肌肉纤维更稳定的组织结构。高通量测序结果证实，CAP预处理显著降低了虾中几种细菌的多样性和丰度。气相色谱-离子迁移谱（GC-IMS）分析检测到，CAP预处理有效地维持了挥发性有机化合物（VOCs）的稳定性。这些发现为醉虾的加工和储存提供了有价值的理论支持。
