1. Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation.
- Author
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Wang, Yuanyuan, Wang, Jiamei, Cai, Zhicheng, Sang, Xiaohan, Deng, Wentao, Zeng, Lixian, and Zhang, Jianhao
- Subjects
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GIANT perch , *FLAVOR , *UNSATURATED fatty acids , *LOW temperature plasmas , *LIPIDOMICS , *LIPIDS , *DIELECTRICS - Abstract
• Higher contents of aldehydes, ketones, and alcohols were found in the PAW-DBD group. • Alterations in lipid profiles were studied by LC-MS-based lipidomics analyses. • 130 lipid species were identified as DALs. • TG was the major lipid of 130 DALs. • Glycerophospholipid metabolism was the predominant metabolic pathway. To explore the combination effects of plasma-activated water and dielectric barrier discharge (PAW-DBD) cold plasma treatment on the formation of volatile flavor and lipid oxidation in Asian sea bass (ASB), the volatile flavor compounds and lipid profiles were characterized by gas chromatography-ion mobility spectrometry and LC-MS-based lipidomics analyses. In total, 38 volatile flavor compound types were identified, and the PAW-DBD group showed the most kinds of volatile components with a significant (p < 0.05) higher content in aldehydes, ketones, and alcohols. A total of 1500 lipids was detected in lipidomics analysis, phosphatidylcholine was the most followed by triglyceride. The total saturated fatty acids content in PAW-DBD group increased by 105.02 μg/g, while the total content of unsaturated fatty acids decreased by 275.36 μg/g. It can be concluded that the PAW-DBD processing increased both the types and amounts of the volatile flavor in ASB and promoted lipid oxidation by altering lipid profiles. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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