Plasma-Activated Water Combined with Chitosan–Oregano Essential Oil Coating to Prolong the Shelf Life of Carp Fillets
Source abstract
Abstract
This study aimed to investigate the effects of plasma-activated water (PAW) combined with a chitosan–oregano essential oil (CS-OEO) coating on the physicochemical, microbiological, and sensory attributes of carp fillets during chilled storage. Fresh carp fillets were immersed in sterile deionized water, PAW, CS-OEO, and PAW+CS-OEO, respectively, and stored at 4 °C for 10 d. The results showed that plasma-activated water combined with chitosan–oregano essential oil could effectively inhibit the microbial growth in carp fillets during chilled storage. At 10 d storage, the total viable count of carp fillets treated with PAW+CS-OEO decreased by 2.87 log10 CFU/g when compared to the control. The lowest pH values were found in the carp fillet samples after the PAW+CS-OEO treatment; as well, the carp fillet samples after the PAW+CS-OEO treatment showed the lowest total volatile basic nitrogen, thiobarbituric acid reactive substance values, and K values. In addition, the carp fillets in the PAW+CS-OEO treatment group showed the smallest color changes and the highest scores in sensory properties during chilled storage. This study provides a basis for the potential application of plasma-activated water combined with chitosan–oregano essential oil in the preservation of carp fillets and contributes to developing a new food packaging.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality · Nanocomposite Films for Food Packaging · Protein Hydrolysis and Bioactive Peptides
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
Collaborative Innovation Center of Food Production and Safety, Zhengzhou 450001, China
School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
Funding
Key Scientific Research Project of Henan in China
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