Abstract
To verify the effect of plasma-activated water (PAW) ice on shrimps (Penaeus Orientalis) preservation, we stored shrimps with PAW ice and tap water (TW) ice at 20 ℃ and compared their differences in pH, TBA, TVB-N, total number of colonies, bacteria diversity, texture and color. The results showed that during 0~6 days storage period, the TBA and pH growth rate of the shrimps treated by PAW ice decreased, and the TVB-N value increased much faster than the TW ice-treated group. Moreover, the hardness of the shrimps treated with PAW ice was also less than that of TW ice-treated. This work also showed that PAW ice could significantly retard the bacterial growth in shrimps. On the 6th day, the total number of colonies in TW ice-treated shrimps was 2 lg CFU/g higher than that in PAW ice group. In addition, the results from high-throughput sequencing revealed that PAW could inhibit Vibrio. On the 6th day of preservation, the proportion of vibrio in the control was 62.52%, while it was only 40.45% in the treated group.
Publication Date
3-28-2019
First Page
130
Last Page
136
DOI
10.13652/j.issn.1003-5788.2019.03.024
Recommended Citation
Chunmei, AI; Xiaoben, XIE; Xinyu, LIAO; Yuan, SU; Lingxiao, GAO; Juefan, WANG; Donghong, LIU; Xingqian, YE; Tian, DING; and Zhumao, JIANG
(2019)
"Effect of plasma-activated water (PAW) ice on the quality of shrimps (Penaeus orientalis) during storage,"
Food and Machinery: Vol. 35:
Iss.
3, Article 24.
DOI: 10.13652/j.issn.1003-5788.2019.03.024
Available at:
https://www.ifoodmm.cn/journal/vol35/iss3/24
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