Plasma-activated water (PAW) is a new sanitizer, which has received great attention for application in food industries. This research aimed to evaluate the effect of PAW on the inactivation of Shewanella putrefaciens and quality attributes of Yellow River carp ( Cyprinus carpio ) fillets. The carp fillet samples were immersed in sterile deionized water (SDW) or PAW120 (plasma discharge on the deionized water surface for 120 s) for 1.5, 3.0, 4.5, and 6.0 min, respectively. After being treated by PAW120 for 6 min, the population of Shewanella putrefaciens on carp fillets was significantly decreased by 1.03 log 10 CFU/g ( p < 0.05). Compared with SDW-treated samples, the L * value of carp fillets increased, whereas the a * value was decreased following PAW120 treatment, while there was no significant difference in the b * value ( p > 0.05). Compared with SDW, PAW120 caused no significant changes in sensory properties and texture attributes of carp fillets including hardness, springiness, gumminess, and cohesiveness ( p > 0.05). However, for 6-min treatment of PAW120 caused a significant increase in the lipid oxidation level and a decrease in the pH value of the carp fillets. This work provides a basis for the potential application of PAW in the preservation of aquatic products.
Effects of faba bean on growth performance and fillet texture of Yellow River carp, Cyprinus carpio haematopterus
