Effects of ultrasonication coupled with plasma-activated water cleaning on the sterilization and preservation of fresh crucian carp fillets
Wenxuan Tang, Rongxue Sun, Ning Jiang, Ae‐Son Om
Abstract
Given that fresh crucian carp fillets have a short shelf life, the aim of this study was to explore the preservation effects of ultrasonic sterilization coupled with plasma-activated water (US-PAW) cleaning on crucian carp fillets preserved at 4 °C. The total number of bacterial colonies (TBCs), number of coliform and psychrophilic bacteria, pH, and total volatile basic nitrogen (TVBN) content of the treatment group were significantly lower than those of the control group, and the nitrogen oxide and organic sulphide contents, colour properties, textural profiles and thiobarbituric acid reactive substances (TBARS) content of the US-PAW treatment group were significantly greater than those of the control group. There was no difference between the Fourier transform infrared (FTIR) spectra of the control and treatment groups. US-PAW significantly disinfected fresh crucian carp fillets, decreased bacterial diversity, and delayed flavour deterioration and spoilage in crucian carp fillets stored at 4 °C for 12 days. The results show that US-PAW can be used to prolong the shelf-life of fresh crucian carp fillets by 2 days. US-PAW with the best combination of treatment parameters, is a new effective preservation method for crucian carp fillets. • Ultrasonic coupled plasma-activated water treatment extended the shelf life of crucian carp meat by 2 days. • US-PAW treatment inhibited the increase of total number of bacterial colonies, coliform bacteria and psychrophilic bacteria in crucian carp meat. • The bacterial composition of crucian carp meat treated with US-PAW decreased significantly. • US-PAW treatment decreased the reduction in nitrogen oxides and organic sulfides in crucian carp meat. • US-PAW treatment decreased the pH, total volatile basic nitrogen, change of color and texture properties.