Preservation Effect of Cold Plasma Application Combination with Slightly Acidic Electrolyzed Water on Salmon
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(1.Engineering and Technology Research Center of Food Preservation, Processing and Safety Control of Liaoning Province, College of Food Science and Engineering, Bohai University, Jinzhou 121013, Liaoning;2.Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, Liaoning;3.Qinghai University, Xining 810016;4.Shandong Meijia Group Co. Ltd., Rizhao 276800, Shandong)

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    Abstract:

    In this study, the conditions of low-temperature plasma-coupled slightly acidic electrolyzed water for salmon sterilization were optimized through single factor and Box-Behnken response surface tests. In addition, physicochemical indicators like total viable count (TVC), pH value, total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARS), carbonyl content, and color were analyzed to compare the preservation effects of plasma-activated water (PAW), slightly acidic electrolyzed water (SAEW) and cold plasma application combination with slightly acidic electrolyzed water (PASW) on salmon at 4 ℃. The results showed that the optimal condition for sterilization was slow temperature plasma activation time - 5 min, the power - 320 W, immersion time - 20 min, effective chlorine concentration - 50 mg/mL, and solid-liquid ratio - 1 ∶ 6. The abovementioned three treatment groups could all prolong the storage time of salmon, but low-temperature plasma coupled with slightly acidic electrolyzed water was more conducive to alleviating lipid and protein oxidation. This study provides a new idea for the preservation of aquatic products.

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  • Received:February 15,2023
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  • Online: March 12,2024
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