Plasma-activated water in combination with coconut exocarp flavonoids emerge as promising preservation technique for golden pompano: Impact of the treatment sequence.

In the current study, the preservation effect of plasma-activated water (PAW), coconut exocarp flavonoids (CF) and their combination on golden pompano fillets during refrigerated storage was investigated with emphasize on the treating sequence. PAW effectively inactivated spoilage bacteria and inhibited total volatile basic nitrogen (TVB-N) increase, while boosted the TBARS and carbonyl values. PAW+CF exerted synergistic effect on extending the period before total bacterial count and TVB-N content reaching acceptance limit than PAW or CF alone (P < 0.05). In addition, their combined treatment effectively reduced fillets discoloration and texture deterioration. Simultaneously, lipid and protein oxidation were significantly inhibited, which was comparable to CF. It was indicated that the treatment sequence of PAW and CF profoundly impact the preservation effect. Specifically, prior CF marinating followed by PAW was more effective than the opposite sequence. Thus, combination of CF followed by PAW served as promising technique for fish fillets preservation.

Chitosan-wampee seed essential oil composite film combined with cold plasma for refrigerated storage with modified atmosphere packaging: A promising technology for quality preservation of golden pompano fillets.

The effect of chitosan-wampee seed essential oil (WSEO) composite film coating before cold plasma (CP) treatment on the quality preservation of golden pompano fillets during refrigerated storage was investigated and compared with that of chitosan and CP alone. The results indicated that the chitosan-WSEO composite film coating before CP treatment and modified atmosphere packaging (MAP), referred to as CPCW-M, exhibited the lowest total bacterial count, total volatile base nitrogen, and peroxide and thiobarbituric acid values of 4.03 log culture-forming units (CFU)/g, 13.45 mg/100 g, 24.65 meq/kg, and 1428.4 µg MDAeq/kg, respectively. Simultaneously, it contributed to the most profound inhibition of the lipid hydrolase, lipoxygenase, thus effectively preventing the oxidative deterioration of unsaturated fatty acids. Moreover, minimal color changes, drip loss, and texture deterioration of the fillets were observed. Therefore, the edible chitosan-WSEO composite film, together with CP and MAP, was effective in preserving golden pompano fillets and extending shelf life throughout the refrigerated storage period.