Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp () during frozen storage.

This study primarily investigated the effects of cold plasma generated by dielectric barrier discharge (DBD-CP) pre-treatment on the physicochemical properties, microbial community composition, and volatile organic compounds (VOCs) of ready-to-eat drunken shrimp () during frozen storage. The results indicated that the DBD-CP pre-treatment reduced the relative abundance of microorganisms, significantly inhibited microbial growth and slowed the oxidation and degradation of muscle proteins. Furthermore, DBD-CP pre-treatment effectively maintained a stable structure of muscle fibers during frozen storage at -18 °C. Gas chromatography-ion mobility spectrometry (GC-IMS) analysis identified 26 volatile components, including 8 alcohols, 6 esters, 6 ketones, 3 aldehydes, and 3 other compounds in the drunken shrimp after DBD-CP pre-treatment. DBD-CP pre-treatment significantly influenced the VOCs during the frozen storage. This study provides a reference for further research on the quality of drunken shrimp.