Effects of mango and partridge tea extracts on microbial,physical,and chemical properties of tilapia fillets treated with in-package cold plasma during refrigerator storage

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外文摘要：Objectives:The effect of natural extracts on the oxidative quality of cold plasma(CP)-treated tilapia fillets during 9 d refrigerator storage was explored by adding mango and partridge tea extracts as natural antioxidants.Materials and Methods:The effects of mango and partridge tea extracts on the fish during storage were evaluated using the total viable count(TVC),total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substance(TBARS),carbonyl values,and color.Results:The results showed that on the ninth day,the TVC of the mango extract(ME)-CP group was 3.52±0.08 log colony-forming units/g,which was significantly(P＜0.05)lower than that of the other groups,while theTBARS of ME-CP and partridge tea extract(MOE)-CP was similar.TheTVB-N values in the ME-CP and MOE-CP groups were 10.21±0.7 mg/100 g and 14.27±0.31 mg/100 g,respectively,which were within the acceptable values.The sulfhydryl and carbonyl contents in ME-CP were lower than those in MOE-CP;however,no significant variation was de-tected in texture.No significant changes were observed in the L*values among the treatment groups,while the b*values in the MOE-CP group were significantly increased(P＜0.05).Conclusions:Therefore,the addition of ME combined with CP treatment can inhibit microbial growth,lipid oxidation,and protein oxidation in tilapia fillets without significantly impacting their color.

外文关键词：

Cold plasmatilapia filletsmango extractpartridge tea extractquality

作者：

Chencheng Liu、Jiamei Wang、Weiming Su、Gu Chen、Jianhao Zhang

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作者单位：

Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea,Key Laboratory of Seafood Processing of Haikou,School of Food Science and Engineering,Hainan University,Haikou,China

Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang,China

College of Food Science and Technology,Nanjing Agricultural University,Nanjing,China

出版年：

2024

DOI：

10.1093/fqsafe/fyae001

食品品质与安全研究(英文版)

ISSN：

年,卷(期)：2024.8(3)