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Effects of low-temperature plasma-activated water on the quality changes of cold fresh Siniperca chuatsi slices
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Ming-Yan AI, Ming-Wei TIAN, Yue-Lei LEI, Su-Fang LU*
Journal of Food Safety & Quality | 2025, 16(8) : 39 - 45
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Journal of Food Safety & Quality | 2025, 16(8): 39-45
• Special Topic: Processing and Quality Safety of Aquatic Products •
Effects of low-temperature plasma-activated water on the quality changes of cold fresh Siniperca chuatsi slices
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Ming-Yan AI, Ming-Wei TIAN, Yue-Lei LEI, Su-Fang LU*
Affiliations
  • Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430000, China
Published: 2025-04-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241230003
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Objective To investigate the effects of low-temperature plasma-activated water (PAW) with varying treatment durations (5, 10, 15 minutes) on the quality of cold fresh Siniperca chuatsi slices. Methods This article used 0.15% lactic acid solution as the sterilization medium to soak cold fresh Siniperca chuatsi slices in PAW for 5, 10 and 15 minutes. The untreated samples served as the control group, refrigerated at 4 ℃. The pH, total bacterial count, total volatile base nitrogen (TVB-N), cooking loss, texture and sensory quality of the sample were measured every 2 days to evaluate the preservation effect of PAW. Results The results showed that after PAW treatment, the total bacterial count and TVB-N value of the sample were significantly inhibited, the pH decreased, the texture characteristics were maintained well, and the sensory quality of the sample were improved. PAW treatment could lead to an increase in cooking loss rate, and increase chewing ability of cold fresh Siniperca chuatsi slices. Conclusion The 15 minutes treatment group has the best preservation effect on cold fresh Siniperca chuatsi slices, maintaining good storage quality and prolonging the shelf life of cold fresh Siniperca chuatsi slices by 4 days.

low-temperature plasma-activated water  /  Siniperca chuatsi  /  quality changes
Ming-Yan AI, Ming-Wei TIAN, Yue-Lei LEI, Su-Fang LU. Effects of low-temperature plasma-activated water on the quality changes of cold fresh Siniperca chuatsi slices[J]. Journal of Food Safety & Quality, 2025 , 16 (8) : 39 -45 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241230003
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Year 2025 volume 16 Issue 8
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241230003
  • Receive Date：2024-12-30
  • Online Date：2025-07-19
  • Published：2025-04-25
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  • Received：2024-12-30
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    Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430000, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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