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Updated: Jul 3, 2026
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Flavor evolution in refrigerated tilapia processed by cold plasma: Volatile profiles and odor quality driven by
Tingting Yang1, Xiaohan Sang1, Yuanyuan Wang1
1Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
Abstract:
Rapid flavor deterioration due to lipid oxidation and microbial spoilage is a major challenge during refrigerated fish storage. This study was the first to systematically investigate how cold plasma (CP) gas composition (low-oxygen GasA: 10% O2; air GasB: 22% O2; high-oxygen GasC: 30% O2) drives volatile flavor evolution and enzyme-flavor correlations in refrigerated tilapia. A total of 66 volatile compounds were identified, with aldehydes (hexanal, nonanal) and 1-octen-3-ol as key contributors. GasC-CP increased total aldehydes by 64% (from 20.59 ± 0.22 to 33.74 ± 6.20 μg/kg). GasA-CP balanced flavor enhancement with off-flavor suppression (hexanal OAV = 1.59 at day 8). OPLS-DA confirmed CP elevated desirable compounds while reducing microbial off-flavors (indole, dimethyl tetrasulfide). Correlation analysis revealed a negative association between 1-octen-3-ol and lipolytic enzymes (r = -0.89, P < 0.05), suggesting enzymatic flavor regulation. From a practical standpoint, GasA-CP is recommended for preserving refrigerated tilapia with balanced flavor quality.
