Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma
Cold plasma (CP) is a non-thermal preservation technology that has been successfully used to decontaminate and extend the shelf life of aquatic products. However, the preservation effect of CP treatment is determined by several factors, including voltage, time, and gas compositions. Therefore, this...
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| Format: | Article |
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MDPI AG
2024-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/1/165 |
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| author | Xiaohan Sang Yuanyuan Wang Jiamei Wang Zhicheng Cai Lixian Zeng Wentao Deng Jianhao Zhang Zhumao Jiang |
| author_facet | Xiaohan Sang Yuanyuan Wang Jiamei Wang Zhicheng Cai Lixian Zeng Wentao Deng Jianhao Zhang Zhumao Jiang |
| author_sort | Xiaohan Sang |
| collection | DOAJ |
| description | Cold plasma (CP) is a non-thermal preservation technology that has been successfully used to decontaminate and extend the shelf life of aquatic products. However, the preservation effect of CP treatment is determined by several factors, including voltage, time, and gas compositions. Therefore, this study aimed to investigate the effects of gas composition (GasA: 10% O<sub>2</sub>, 50% N<sub>2</sub>, 40% CO<sub>2</sub>; GasB: air; GasC: 30% O<sub>2</sub>, 30% N<sub>2</sub>, 40% CO<sub>2</sub>) on the lipid oxidation of tilapia fillets treated after CP treatment. Changes in the lipid oxidation values, the percentages of fatty acids, and sensory scores were studied during 8 d of refrigerator storage. The results showed that the CP treatment significantly increased all the primary and secondary lipid oxidation values measured in this study, as well as the percentages of saturated fatty acids, but decreased the percentages of unsaturated fatty acids, especially polyunsaturated fatty acids. The lipid oxidation values were significantly increased in the GasC-CP group. After 8 d, clearly increased percentages of saturated fatty acids, a low level of major polyunsaturated fatty acids (especially linoleic (C18:2n-6)), and a decrease in the percentages of eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3) were found in GasC-CP; that is, the serious oxidation of lipids was found in the high O<sub>2</sub> concentration group. In addition, the sensory score was also lower than that of the hypoxia CP group. Therefore, high O<sub>2</sub> concentrations can enhance lipid oxidation and the changes in the fatty acid concentration. Controlling the O<sub>2</sub> concentration is reasonable to limit the degree to which lipids are oxidized in tilapia after the in-package CP treatment. |
| first_indexed | 2024-03-08T15:07:38Z |
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| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-08T15:07:38Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9f16b56b0f094f8a806bf89ddee8efec2024-01-10T14:57:11ZengMDPI AGFoods2304-81582024-01-0113116510.3390/foods13010165Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold PlasmaXiaohan Sang0Yuanyuan Wang1Jiamei Wang2Zhicheng Cai3Lixian Zeng4Wentao Deng5Jianhao Zhang6Zhumao Jiang7Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, ChinaHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, ChinaHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, ChinaHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, ChinaHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, ChinaHainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Haikou 570228, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210014, ChinaCollege of Life Sciences, Yantai University, Yantai 264005, ChinaCold plasma (CP) is a non-thermal preservation technology that has been successfully used to decontaminate and extend the shelf life of aquatic products. However, the preservation effect of CP treatment is determined by several factors, including voltage, time, and gas compositions. Therefore, this study aimed to investigate the effects of gas composition (GasA: 10% O<sub>2</sub>, 50% N<sub>2</sub>, 40% CO<sub>2</sub>; GasB: air; GasC: 30% O<sub>2</sub>, 30% N<sub>2</sub>, 40% CO<sub>2</sub>) on the lipid oxidation of tilapia fillets treated after CP treatment. Changes in the lipid oxidation values, the percentages of fatty acids, and sensory scores were studied during 8 d of refrigerator storage. The results showed that the CP treatment significantly increased all the primary and secondary lipid oxidation values measured in this study, as well as the percentages of saturated fatty acids, but decreased the percentages of unsaturated fatty acids, especially polyunsaturated fatty acids. The lipid oxidation values were significantly increased in the GasC-CP group. After 8 d, clearly increased percentages of saturated fatty acids, a low level of major polyunsaturated fatty acids (especially linoleic (C18:2n-6)), and a decrease in the percentages of eicosapentaenoic acid (C20:5n-3) and docosahexaenoic acid (C22:6n-3) were found in GasC-CP; that is, the serious oxidation of lipids was found in the high O<sub>2</sub> concentration group. In addition, the sensory score was also lower than that of the hypoxia CP group. Therefore, high O<sub>2</sub> concentrations can enhance lipid oxidation and the changes in the fatty acid concentration. Controlling the O<sub>2</sub> concentration is reasonable to limit the degree to which lipids are oxidized in tilapia after the in-package CP treatment.https://www.mdpi.com/2304-8158/13/1/165cold plasmalipid oxidationtilapia filletsgas compositionfatty acid |
| spellingShingle | Xiaohan Sang Yuanyuan Wang Jiamei Wang Zhicheng Cai Lixian Zeng Wentao Deng Jianhao Zhang Zhumao Jiang Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma Foods cold plasma lipid oxidation tilapia fillets gas composition fatty acid |
| title | Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma |
| title_full | Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma |
| title_fullStr | Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma |
| title_full_unstemmed | Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma |
| title_short | Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma |
| title_sort | effects of gas composition on the lipid oxidation and fatty acid concentration of tilapia fillets treated with in package atmospheric cold plasma |
| topic | cold plasma lipid oxidation tilapia fillets gas composition fatty acid |
| url | https://www.mdpi.com/2304-8158/13/1/165 |
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