Effects of cold plasma-activated solution on microbial amounts and diversity of Tilapia fillets at refrigerator storage
Zhicheng Cai, Yuanyuan Wang, Gaohao Liao, Jiamei Wang
Abstract
In this study, tilapia fillets were treated with the plasma-activated solution and refrigerated at 4 ± 1 °C. Compared with the distilled water group, plasma-activated lactic acid (PALA) treatment prolonged the microbiological shelf life of fish fillets by 4 d. The total bacterial count, psychrophilic bacteria, Pseudomonas spp., H 2 S-producing bacteria, and lactic acid bacteria in the PALA group were lower than those in the other treatment groups (P < 0.05). High-throughput sequencing indicated that Proteobacteria and Firmicutes were the two predominant core microbial phyla present during storage. In the first 5 d of storage, Acinetobacter , Kurthia, and Shewanella were the dominant genera. At the 7th d of storage, the spoilage bacteria Aeromonas and Pseudomonas increased slightly. These mechanistic results demonstrate that cold plasma solution treatment allows tilapia fillets to be stored under refrigeration for up to 7 d. Cold plasma solutions have potential applications in fish fillet refrigeration. • Plasma activated solution extended the refrigeration shelf life of fillets. • Plasma activated solution reduces microbial diversity. • Plasma activated solution can be used as a fish fillet disinfectant.