文献类型：期刊文献

英文题名：Insight into the microorganisms, quality, and protein structure of golden pompano (Trachinotus ovatus) treated with cold plasma at different voltages

作者：Xu, Jie[1];Sun, Qinxiu[1,2,3];Dong, Xiuping[3];Gao, Jialong[1];Wang, Zefu[1];Liu, Shucheng[1,2]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol,Guangdong Prov Engn Techn, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China;[3]Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China

年份：2023

卷号：18

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001042801000001)、、WOS

基金：Funding This work was supported by the Scientific and Technological Inno- vation Strategy of Guangdong Province [grant number 2022A05036] ; Guangdong Basic and Applied Basic Research Foundation [grant num- ber 2023A1515011513] ; Zhanjiang Ocean Youth Talents Innovation Project [grant number 2021E05015] ; General transfer payment fund project of fishery development support policy in Guangdong Province in 2022 [grant number 2022-440000-45060100-9680] ; and Guangdong Innovation Team of Seafood Green Processing Technology [grant number 2019KCXTD011] .

语种：英文

外文关键词：Cold plasma; Golden pompano; Muscle quality; Protein structure; Microorganism

外文摘要：Cold plasma (CP) is a non-thermal novel technology for the processing of heat-sensitive food products, but there is concern regarding its impact on food quality. Voltage is one of the most direct factors affecting the bacteriostatic effect of CP. Golden pompano (Trachinotus ovatus) was treated with CP at different voltages (10, 20, and 30 kV). The total viable count decreased as the CP voltage increased, reaching a maximum reduction of 1.54 lg CFU/g on golden pompano treated at 30 kV. No effects on water-holding capacity, pH, total volatile base nitrogen, and T2b relaxation time were observed, indicating that all CP treatments retained the freshness and bound water of the samples. However, as the CP voltage increased, peroxide value and thiobarbituric acid-reactive substances of golden pompano gradually increased, the protein tertiary structure unfolded, and & alpha;-helices converted to & beta;-sheets, indicating inevitable lipid and protein oxidation caused by excessive CP voltage. Therefore, a suitable voltage of CP should be selected to inhibits the growth of microorganisms, which avoids deterioration of sea-foods quality.