Effects of mango and partridge tea extracts on microbial,physical,and chemical properties of tilapia fillets treated with in-package cold plasma during refrigerator storage  

作　　者：Chencheng Liu Jiamei Wang Weiming Su Gu Chen Jianhao Zhang 

机构地区：[1]Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea,Key Laboratory of Seafood Processing of Haikou,School of Food Science and Engineering,Hainan University,Haikou,China [2]Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,College of Food Science and Technology,Guangdong Ocean University,Zhanjiang,China [3]College of Food Science and Technology,Nanjing Agricultural University,Nanjing,China

出　　处：《Food Quality and Safety》2024年第3期565-576,共12页食品品质与安全研究（英文版）

基　　金：supported by the National Natural Science Foundation of China(No.32060568);the Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety Open Project Fund(No.GDPKLAPPS1707),China.

摘　　要：Objectives:The effect of natural extracts on the oxidative quality of cold plasma(CP)-treated tilapia fillets during 9 d refrigerator storage was explored by adding mango and partridge tea extracts as natural antioxidants.Materials and Methods:The effects of mango and partridge tea extracts on the fish during storage were evaluated using the total viable count(TVC),total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substance(TBARS),carbonyl values,and color.Results:The results showed that on the ninth day,the TVC of the mango extract(ME)-CP group was 3.52±0.08 log colony-forming units/g,which was significantly(P<0.05)lower than that of the other groups,while the TBARS of ME-CP and partridge tea extract(MOE)-CP was similar.The TVB-N values in the ME-CP and MOE-CP groups were 10.21±0.7 mg/100 g and 14.27±0.31 mg/100 g,respectively,which were within the acceptable values.The sulfhydryl and carbonyl contents in ME-CP were lower than those in MOE-CP;however,no significant variation was detected in texture.No significant changes were observed in the L*values among the treatment groups,while the b*values in the MOE-CP group were significantly increased(P<0.05).Conclusions:Therefore,the addition of ME combined with CP treatment can inhibit microbial growth,lipid oxidation,and protein oxidation in tilapia fillets without significantly impacting their color.

关 键 词：Cold plasma tilapia fillets mango extract partridge tea extract quality 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]