Mittal Ajay, Benjakul Soottawat, Brunton Nigel, Kadam Deepak, Singh Avtar
UCD Institute of Food and Health, University College Dublin, Belfield Campus, D04 V1W8 Dublin, Ireland.
International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand.
Foods. 2025 Apr 17;14(8):1399. doi: 10.3390/foods14081399.
The combined effects of chitooligosaccharide-epigallocatechin gallate conjugate (CEC) at different concentrations (1, 2, and 3%, /) and cold atmospheric plasma (CAP) on the depurated Asian green mussel edible portion (AGM-EP) were investigated during refrigerated storage for 15 days. Among all the treatments, the microbial counts, total volatile bases (TMA-N and TVB-N), and lipid oxidation of AGM-EP-treated 3% CEC in conjunction with CAP (CEC-3-CAP) were lower than the other samples during 15-day storage ( < 0.05). Total viable bacteria (6.16 log CFU/g sample), psychrotrophic bacteria (3.24 log CFU/g sample), spp. (2.47 log CFU/g sample), presumptive (5.93 log CFU/g sample), and HS-producing bacteria (5.05 log CFU/g sample) counts of the CEC-3-CAP were lower than samples treated with 1 and 2% (/) CEC on day 15, as well as samples solely treated using CAP during refrigerated storage, irrespective of storage time. Additionally, CEC-3-CAP had significantly lower lipid oxidation (PV: 8.36 mg cumene hydroperoxide/kg sample and TBARS: 2.65 mg MDA/kg sample) as compared to those without CEC added and other samples ( < 0.05). The incorporation of CEC effectively mitigated lipid oxidation as supported by lower reduction of PUFAs in AGM-EP. Moreover, on day 0, no significant differences were observed in cooking loss or textural parameters (firmness and toughness) among the treatments ( > 0.05). However, as storage progressed, cooking loss increased in the CEC-3-CAP sample, while a noticeable decline in firmness and toughness was recorded ( < 0.05). This further attributed to the lower likeness attained for CAP-3-CAP on day 12, but the score was higher than the acceptable limit (5.0). Therefore, CAP together with CEC is a promising technology to prolong the shelf-life of depurated AGM-EP by at least 9 days as compared to the control (3 days), but it certainly needs further studies for the retention of textural properties and sensorial attributes.
研究了不同浓度（1%、2%和3%，/）的壳寡糖-表没食子儿茶素没食子酸酯共轭物（CEC）与冷大气等离子体（CAP）联合作用对净化后的亚洲绿贻贝可食用部分（AGM-EP）在冷藏储存15天期间的影响。在所有处理中，在15天的储存期内，用3% CEC联合CAP处理的AGM-EP的微生物计数、总挥发性碱（TMA-N和TVB-N）和脂质氧化低于其他样品（P<0.05）。在第15天，CEC-3-CAP的总活菌数（6.16 log CFU/g样品）、嗜冷菌数（3.24 log CFU/g样品）、假单胞菌属（2.47 log CFU/g样品）、推测的弧菌（5.93 log CFU/g样品）和产硫化氢菌数（5.05 log CFU/g样品）低于用1%和2%（/）CEC处理的样品，以及在冷藏储存期间仅用CAP处理的样品，与储存时间无关。此外，与未添加CEC的样品和其他样品相比，CEC-3-CAP的脂质氧化显著较低（PV：8.36 mg氢过氧化异丙苯/kg样品和TBARS：2.65 mg丙二醛/kg样品）（P<0.05）。CEC的加入有效地减轻了脂质氧化，AGM-EP中多不饱和脂肪酸的降低幅度较小证明了这一点。此外，在第0天，各处理之间的蒸煮损失或质地参数（硬度和韧性）没有显著差异（P>0.05）。然而，随着储存时间的延长，CEC-3-CAP样品的蒸煮损失增加，同时记录到硬度和韧性显著下降（P<0.05）。这进一步归因于第12天CEC-3-CAP的相似性较低，但分数高于可接受限度（5.0）。因此，与对照（3天）相比，CAP与CEC联合使用是一种有前途的技术，可将净化后的AGM-EP的货架期延长至少9天，但肯定需要进一步研究其质地特性和感官属性的保留情况。
