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| Effects of Plasma-Activated Water on Inhibiting Shewanella and Improving the Quality of Micropterus salmoides |
| LIU Shuyan, LI Hailan, LI Pai, WU Di, WU Yuchen, ZU Xiaoyan |
| 1.Agricultural Products Processing and Nuclear Agricultural Technology Research Institute, Hubei Academy of Agricultural Sciences, Wuhan 430071, China; 2.College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; 3.College of Food and Biotechnology, Wuhan Institute of Design and Sciences, Wuhan 430000, China |
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Abstract The aim of this study was to investigate the effects of plasma-activated water (PAW) on inhibiting Shewanella growth and on improving the quality of fish meat artificially contaminated with this bacterium. The turbidimetric and plate count methods were used to study the inhibition effect of PAWs prepared at different plasma discharge times (0, 15, 30, 45 and 60 min) on the growth of Shewanella. The inhibitory effect of different PAW immersion times (0, 7.5, 15.0, 22.5 and 30.0 min) on the spoilage of infected fish pieces was studied by monitoring the changes in texture, total number of colonies, total volatile basic nitrogen (TVB-N) content and sensory quality. Results showed that there was an obvious inhibitory effect of PAW on the growth of Shewanella. The inhibition rate of PAW at 60 min of plasma discharge time (PAW60) was up to 99.9%, significantly higher than that of the other groups (P < 0.05), and after being soaked in PAW60 for 30 min, the total number of colonies in fish meat reduced to the lowest value of (3.01 ± 0.02) (lg(CFU/g)), which was significantly lower than that of the other plasma discharge time groups (P < 0.05). After 5 days of storage, the TVB-N content of the PAW60 treatment group was significantly lower than that of the control group (P < 0.05). After 2 days of storage, the hardness, cohesiveness and sensory score of fish meat in the PAW60 group were improved compared with the control group (P < 0.05). In conclusion, PAW60 treatment for 30 min has a good inhibitory effect on Shewanella and can reduce fish meat spoilage and improve its sensory and texture quality.
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2020, Vol. 34 
