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Yellowfin Tuna Meat Quality Changes during Cold Storage Using Dielectric Barrier Discharge Cold Plasma
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Fengyi LIU, Haoran LÜ, Jie FENG, Yuchen DENG, Huimin LIN*, Shanggui DENG
Science and Technology of Food Industry | 2026, 47(17) : 446 - 453
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Science and Technology of Food Industry | 2026, 47(17): 446-453
• Storage and Preservation •
Yellowfin Tuna Meat Quality Changes during Cold Storage Using Dielectric Barrier Discharge Cold Plasma
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Fengyi LIU, Haoran LÜ, Jie FENG, Yuchen DENG, Huimin LIN*, Shanggui DENG
Affiliations
  • College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, China
Published: 2026-09-01 doi: 10.13386/j.issn1002-0306.2025090056
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In this study, we aimed to evaluate how dielectric barrier discharge-cold plasma (DBD-CP) treatment affects yellowfin tuna quality during cold storage. We treated yellowfin tuna samples with DBD-CP at voltages of 30 and 50 kV for 3 and 5 min, respectively, with untreated samples serving as controls. We stored all samples at 4 ℃ for 0, 2, 4, 6, and 8 days, and analyzed their sensory properties, color, total volatile basic nitrogen, total bacterial count, pH, water-holding capacity, thiobarbituric acid value, and texture. Rresults indicated that the DBD-CP treatment significantly improved sensory quality, inhibited microbial growth, delayed total volatile basic nitrogen increase and texture deterioration, and effectively extended the shelf life of yellowfin tuna. However, the treatment markedly reduced lightness and redness, along with enhanced lipid oxidation, as indicated by the higher thiobarbituric acid values compared to those of the control. In conclusion, DBD-CP exhibits strong potential for extending the refrigerated shelf life of yellowfin tuna, although processing condition optimization would be required to minimize its adverse effects on color and lipid stability.

yellowfin tuna  /  cold plasma  /  quality changes  /  color deterioration  /  lipid oxidation
刘峰屹, 吕浩然, 冯洁, 邓昱辰, 林慧敏, 邓尚贵. 介质阻挡放电低温等离子体处理对黄鳍金枪鱼肉冷藏过程中品质变化的影响. 食品工业科技, 2026 , 47 (17) : 446 -453 . DOI: 10.13386/j.issn1002-0306.2025090056
Fengyi LIU, Haoran LÜ, Jie FENG, Yuchen DENG, Huimin LIN, Shanggui DENG. Yellowfin Tuna Meat Quality Changes during Cold Storage Using Dielectric Barrier Discharge Cold Plasma[J]. Science and Technology of Food Industry, 2026 , 47 (17) : 446 -453 . DOI: 10.13386/j.issn1002-0306.2025090056
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Year 2026 volume 47 Issue 17
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doi: 10.13386/j.issn1002-0306.2025090056
  • Receive Date：2025-09-05
  • Online Date：2026-10-24
  • Published：2026-09-01
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  • Received：2025-09-05
Affiliations
    College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan 316000, 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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