Li Wenzheng, Xu Yucong, Liu Junlan, Li Quanquan, Bu Ying, Luan Hongwei, Han Menglin, Zhu Wenhui, Li Xuepeng
College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning 121013, China.
Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
Food Chem X. 2025 Jul 9;29:102776. doi: 10.1016/j.fochx.2025.102776. eCollection 2025 Jul.
The non-thermal processing technology of low-temperature plasma-activated water combined with a low-voltage electric field (PAW-LVEF) was employed to study the thawing characteristics and physicochemical properties of spotted sea bass. The results showed that PAW-LVEF assisted-thawing (PAW-LVEFT) improved the thawing rate compared to the other three thawing methods. The muscle tissue structure was better maintained and thus the water-holding capacity was enhanced. The turbidity, particle size, and surface hydrophobicity of MP in PAW-LVEFT treated samples were significantly reduced ( < 0.05), while the solubility was increased to 89.96 %. The Raman spectra demonstrated that the proportions of α-helix and β-sheet were raised to 53.56 % and 25.74 %, respectively. Intrinsic fluorescence and UV absorption spectroscopy also confirmed that PAW-LVEFT treatment provided better protection for the tertiary structure. In conclusion, PAW-LVEFT proved to be a high-efficiency physical thawing method and has a potential application value in the field of aquatic products thawing.
采用低温等离子体活化水结合低压电场的非热加工技术（PAW-LVEF）研究了花鲈的解冻特性和理化性质。结果表明，与其他三种解冻方法相比，PAW-LVEF辅助解冻（PAW-LVEFT）提高了解冻速率。肌肉组织结构得到更好的维持，从而提高了保水能力。PAW-LVEFT处理样品中肌原纤维蛋白（MP）的浊度、粒径和表面疏水性显著降低（P<0.05），而溶解度提高到89.96%。拉曼光谱表明，α-螺旋和β-折叠的比例分别提高到53.56%和25.74%。内源荧光和紫外吸收光谱也证实，PAW-LVEFT处理对三级结构提供了更好的保护。总之，PAW-LVEFT被证明是一种高效的物理解冻方法，在水产品解冻领域具有潜在的应用价值。
