文献类型：期刊文献

英文题名：Mechanistic differences in flavor formation induced by cold plasma in golden pomfret (Trachinotus ovatus) oil and meat: A focus on lipid oxidation and volatile compounds

作者：Wei, Tinghan[1];Gao, Jialong[1,2];Xia, Xiaoyu[1,2];Huang, Xinquan[1];Cao, Wenhong[1,2];Qin, Xiaoming[1,2];Lin, Haisheng[1,2];Zheng, Huina[1,2];Zheng, Zhihong[1,2]

机构：[1]Guangdong Ocean Univ, Natl Res & Dev Branch Ctr Shellfish Proc Zhanjiang, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Coll Food Sci & Technol,Guangdong Prov Key Lab Aqu, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2026

卷号：251

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:001787742300001)、、EI(收录号：20262220822591)、Scopus(收录号：2-s2.0-105040514189)、WOS

基金：This work was supported by National Key Research and Develop-ment Program of China, China (2024YFD2401901) . The authors thank Figdraw ( www.figdraw.com ) of Home for Researchers for technical support (Fig. ID: YOOSO23fef) .

语种：英文

外文关键词：Cold plasma; Fish oil; Fish meat; Fatty acids; Flavor

外文摘要：Cold plasma (CP), as a novel non-thermal technology, extends shelf life and modulates flavor in golden pomfret (Trachinotus ovatus). To elucidate the specific contribution of lipid oxidation to flavor formation, this study compared a pure lipid system (fish oil) and a complex food matrix (fish meat) treated at 0 - 70 W. Significant differences in volatile profiles were observed across power levels (P < 0.05). In fish oil, flavor formation was strongly associated with lipid oxidation, showing high correlations between volatiles and polyunsaturated fatty acids such as C22:6 and C18:1. While 70 W reduced sulfur compounds like dimethyl disulfide, higher powers promoted excessive oxidation. In fish meat, flavor development involved a more complex interplay of lipid oxidation and matrix interactions. A moderate power of 50 W enhanced desirable esters and furans, imparting fruity and caramel notes, whereas powers above 60 W increased propanal (grassy) and butyric acid (rancid), impairing sensory quality. Lipid oxidation was strongly associated with volatile variation and likely contributed to the observed changes in flavor-related compounds. Based on the current chemical profiling framework, the 50 W condition emerged as a relatively balanced state for preserving fish oil and enhancing the aroma of fish meat. While these findings provide a practical foundation for flavor optimization, further sensory validation is essential to confirm its practical optimality in real-world preservation.