Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish (Takifugu obscurus) fillets during chilled storage

Xiaowei Sheng; Longfei Yan; Lanqing Peng; Luling Zhao; Fanwei Dai; Feiping Chen; Ling Wang; Yulong Chen; Mingqiang Ye; Jin Wang; Jianhao Zhang; Vijaya Raghavan

Food Chemistry: X (Mar 2024)

Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish (Takifugu obscurus) fillets during chilled storage

Xiaowei Sheng,
Longfei Yan,
Lanqing Peng,
Luling Zhao,
Fanwei Dai,
Feiping Chen,
Ling Wang,
Yulong Chen,
Mingqiang Ye,
Jin Wang,
Jianhao Zhang,
Vijaya Raghavan

Affiliations

Xiaowei Sheng: National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Longfei Yan: National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Lanqing Peng: Guangdong Supply and Marketing Green Agricultural Products Production and Supply Base Operation Co., Ltd, Huizhou 516100, China
Luling Zhao: National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Fanwei Dai: Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Feiping Chen: Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Ling Wang: Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Yulong Chen: Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Mingqiang Ye: Sericulture & Agri-Food Research Institute Guangdong Academy of Agriculture Science, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; Corresponding authors at: National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (J. Zhang); Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China (J. Wang).
Jin Wang: Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China; Corresponding authors at: National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (J. Zhang); Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China (J. Wang).
Jianhao Zhang: National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Corresponding authors at: National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (J. Zhang); Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing 210009, China (J. Wang).
Vijaya Raghavan: Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC, H9X3V9, Canada

Journal volume & issue: Vol. 21
p. 101129

Abstract

Read online

Fresh puffer fish (Takifugu obscurus) are susceptible to microbial contamination and have a very short shelf-life of chilled storage. Hence, this study aimed to evaluate the effects of plasma-activated lactic acid (PALA) on microbiota composition and quality attributes of puffer fish fillets during chilled storage. The results showed that PALA treatment effectively reduced the growth of bacteria and attenuated changes in physicochemical indicators (total volatile basic nitrogen, pH value, K value, and biogenic amines) of puffer fish fillets. Additionally, insignificant changes were observed in lipid oxidation during the first 8 days (p > 0.05). Illumina-MiSeq high-throughput sequencing revealed that PALA effectively inhibited the growth of Pseudomonas in puffer fish fillets and maintained the diverse characteristics of the microbial community. In combination with sensory analysis, PALA extended the shelf life of puffer fish fillets for 4 days, suggesting that PALA could be considered a potential fish fillet preservation method.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

About the journal

Abstract

Keywords