Home Journals Articles Updates About
CN
image
收藏切换
Characterisation and analysis of crude fat flavour of Trachinotus ovatus during storage at 4 ℃ by atmospheric cold plasma treatment
收藏切换
PDF
Jia-Yu PAN1, Ji-Xiang ZHANG1, Chen-Yang ZHAO1, Yu-Xiang WANG1, Xiao-Guo YING1, *, Si-Hui WU2, Lu-Kai MA2
Journal of Food Safety & Quality | 2025, 16(11) : 41 - 49
Less
收藏切换
Journal of Food Safety & Quality | 2025, 16(11): 41-49
• Special Topic: Food Flavor Research •
Characterisation and analysis of crude fat flavour of Trachinotus ovatus during storage at 4 ℃ by atmospheric cold plasma treatment
Full
Jia-Yu PAN1, Ji-Xiang ZHANG1, Chen-Yang ZHAO1, Yu-Xiang WANG1, Xiao-Guo YING1, *, Si-Hui WU2, Lu-Kai MA2
Affiliations
  • 1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Food and Pharmacy College, Zhejiang Ocean University, Zhoushan 316022, China
  • 2. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, School of Food Science and Engineering, Zhongkai College of Agricultural Engineering, Guangzhou 510225, China
Published: 2025-06-15 doi: 10.19812/j.cnki.jfsq11-5956/ts.20250409001
Outline
收藏切换

Objective To study the volatile compounds produced by atmospheric cold plasma (AP) treatment on the crude fat of Trachinotus ovatus during storage at 4 ℃, and characterize and analyze them. Methods The volatile organic compounds in the crude fat of Trachinotus ovatus after AP treatment during storage at 4 ℃ were qualitatively and quantitatively analyzed by electronic-nose and gas chromatography-mass spectrometry (GC-MS), and the taste substances of crude fat of Trachinotus ovatus were detected by electronic tongue. Results The types and content of alcohols and acids detected in the AP treatment group were low. The odor activity values showed that isobutyraldehyde, butyl hydroxytoluene, (Z)-3-phenylacrolein, cinnamyl acetate and dibutyl phthalate were the main volatile compounds in the fresh group, AP treatment group and storage control group. The electronic-nose radar map showed that the sensor response of the AP treatment group was weaker than the other two. Conclusion AP treatment can effectively protect the flavor stability of food during storage at 4 ℃. AP treatment group can bring special volatile compounds to the crude fat of Trachinotus ovatus, and slow down the rate of lipid oxidation during storage at 4 ℃. This research is helpful to explore the application of AP treatment in aquatic products.

atmospheric cold plasma  /  crude fat  /  electronic-nose  /  Trachinotus ovatus
Jia-Yu PAN, Ji-Xiang ZHANG, Chen-Yang ZHAO, Yu-Xiang WANG, Xiao-Guo YING, Si-Hui WU, Lu-Kai MA. Characterisation and analysis of crude fat flavour of Trachinotus ovatus during storage at 4 ℃ by atmospheric cold plasma treatment[J]. Journal of Food Safety & Quality, 2025 , 16 (11) : 41 -49 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250409001
Appendix
Less
Year 2025 volume 16 Issue 11
PDF
267
120
Cite this Article
BibTeX
Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250409001
  • Receive Date：2025-04-09
  • Online Date：2025-07-14
  • Published：2025-06-15
Article Data
Affiliations
History
  • Received：2025-04-09
Funding
Affiliations
    1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Food and Pharmacy College, Zhejiang Ocean University, Zhoushan 316022, China
    2. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, School of Food Science and Engineering, Zhongkai College of Agricultural Engineering, Guangzhou 510225, China
References
Share
https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20250409001
Share to
QR

Scan QR to access full text

Cite this article
BibTeX
Citations
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
关闭全屏
  • BibTeX
  • EndNote
  • RefWorks
  • TxT
Links
Articles
Latest Articles
Most Read
Collections
Updates
Events
News
Multimedia
About
About Us
Contact
No. 86 Xueyuan South Road, Haidian District, Beijing
100081
010-62199257
qkjq@cast.org.cn

Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House