Combined effects of prior plasma-activated water soaking and whey protein isolate-ginger extract coating on the cold storage stability of Asian sea bass (Lates calcarifer) steak

Abstract

The combination of prior plasma-activated water soaking (PS) before whey protein isolate-crude ginger extract coating (WC) on the cold storage stability (4 °C) of Asian sea bass steaks (ASBS) was first investigated in the present study. The total viable count of control, WC, PS, and PS + WC exceeded the acceptable limit on Days 8, 15, 25, and 30 of storage, respectively. Throughout storage, all three treated samples had a total psychotropic count (TPC) and a Pseudomonas spp. count below the permitted level, with the TPC of control exceeding the limit on Day 20. The PS + WC reduced off-flavour development measured by total volatile base-nitrogen, trimethylamine, and propanal, as well as lipid, protein, and myoglobin oxidations (p < 0.05) compared to PS or control. The PS + WC reduced the discolouration, drip loss, and textural softening of ASBS (p < 0.05), which was comparable to PS and WC (p > 0.05). Thus, conjunction of PS and WC was an effective hurdle technique for extending the shelf-life of ready-to-cook ASBS. This approach was practical and industrially applicable. • PAW soaking plus WPI-ginger extract coating improved shelf-life of sea bass steaks. • With this hurdle, microbial indices were within the acceptable level up to 30 days. • Off-flavour development was reduced and oxidative stability was improved. • Shelf-life of chilled sea bass steaks was extended up to 30 days.