Characterization of the Flavor Profile of Bigeye Tuna Slices Treated by Cold Plasma Using E-Nose and GC-IMS

Weicong Pan,Jin Yu,Shanggui Deng,Alessandra Guidi,Xiaoguo Ying,Xudong Weng,Soottawat Benjakul,Chiara Sanmartin,Lukai Ma

doi:10.3390/fishes7010013

Abstract

To avoid heat, treatment induces numerous physicochemical changes under severe conditions in the tuna, cold plasma (CP), as a non-thermal technology, possess objective potential on tuna processing. The effect of cold plasma on the volatile flavor compounds of bigeye tuna (Thunnus obesus) sashimi has been evaluated using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). GC–IMS results revealed a total of 33 volatile compounds in tuna slices. The effect of CP treatment on tuna flavor was not significant, furthermore CP could protect volatile freshness compounds such as 1-hexanol. Principal component analysis (PCA) of the E-nose and GC–IMS results could effectively differentiate the effect of storage to tuna sashimi. There was a high correlation between the E-nose and GC–IMS results, providing a theoretical basis for establishing the flavor fingerprint of tuna sashimi.

Highlights

Tuna, as one of the three major types of fish recommended by the International Union of Nutritional Sciences, owns extremely high nutritional value [1,2]
Ziuzina [15] found that 20 s of direct and 45 s of indirect plasma treatment resulted in complete bacterial inactivation, proving that the inactivation efficacy of dielectric barrier discharge atmospheric cold plasma (DBD-ACP)
Descriptive sensory evaluation is an of intuitive method to are identify different food prop1

Summary

Introduction

As one of the three major types of fish recommended by the International Union of Nutritional Sciences, owns extremely high nutritional value [1,2]. A particular focus has been put on non-thermal processing technologies, which are designed to eliminate the adverse effects of heat on food products. It is generally believed that applications of novel non-thermal technologies lead to a considerable impact on food structure by altering protein structures via free radicals or larger or smaller molecules [11]. Cold plasma (CP) has the characteristics of high efficiency of sterilization and strong environmental compatibility. It can be carried out at room temperature and atmospheric pressure, making it secure and energy saving. Cold plasma generates reactive oxygen species (ROS) in air mixtures and production of ozone, which have a highly antimicrobial effect. Ziuzina [15] found that 20 s of direct and 45 s of indirect plasma treatment resulted in complete bacterial inactivation, proving that the inactivation efficacy of dielectric barrier discharge atmospheric cold plasma (DBD-ACP)

Methods

Results

Conclusion