Effect of Atmospheric Cold Plasma Pretreatment on the Quality of Crab Paste During Storage
Objective:To explore the effect of atmospheric cold plasma(ACP)pretreatment on the quality of crab paste during storage.Methods:The crab paste made from Portunus trituberculatus was used as the experimental object,and the crab paste was pretreated by atmospheric cold plasma(ACP)under low temperature storage conditions(4 ℃).The changes of nitrite,pH,sensory evaluation,electronic nose,total volatile basic nitrogen(TVB-N),total sulfhydryl,Ca2*-ATPase activity,free amino acid and thiobarbituric acid reactive substances(TBARS)content in crab paste were compared and analyzed.Results:With the prolongation of storage time,the contents of nitrite,TVB-N and TBARS in each group increased gradually.The pH value decreased first and then increased.Compared with the control group,the sensory rejection point of ACP group was extended from 6 d to 10 d.The principal component analysis(PCA)results based on the electronic nose and the'nearest neighbor'Euclidean distance map showed that ACP treatment had a certain effect on the volatile flavor substances of crab paste during storage.The total sulfhydryl content and Ca2+-ATPase activity decreased gradually.Compared with the control group,ACP treatment made the amino acids of the umami substances in the crab paste better retained during the pickling process,and the amino acid content of the bitter substances was reduced to a certain extent,which generally had a positive effect on the taste of the crab paste.Conclusion:ACP can effectively improve the edibility of crab paste,enhance the shelf life,and improve the quality and flavor characteristics.This experiment can provide a theoretical reference for the improvement of the safety of instant pickled aquatic products and the research of low temperature preservation technology.
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